PREPARATION

1. In a pan, add 1.5 litres water, 1/4 teaspoon salt and 150 grams soya chunks.

2. Boil for 3-5 minutes.

3.     Remove it from heat.

 4.     Now, Squeeze the soya chunks properly to remove the excess water from it and keep aside.

5. In a mixing bowl, add boiled soya chunks, 50 grams onion, 100 grams gram flour, 2 tablespoons rice flour, 50 grams curd, 1/2 teaspoon carom seeds, 1 teaspoon garlic, 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili , 1 tablespoon chopped coriander, and 30 milliliters water.

6. Mix all the ingredients properly .

7. Keep aside and marinate for 30 minutes.

8. Heat sufficient oil in a wok and deep fry the marinated soya chunks until golden brown and crispy.

9. Take out on the absorbent paper and keep aside.

10. For green chutney, In a bowl, add 8 grams coriander, 6 grams mint, 30 grams onion, 1 tablespoon green chili, 1 tablespoon ginger, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon dry mango powder, 1 teaspoon lemon juice, and 1 tablespoon water.

11. Transfer it into blender and blend to a smooth paste.

12. Serve hot soya chunks pakora with green chutney.