First boil the soy chunks for at least 10 minutes and drain it in the cold water. Try to get the excess water out by squeezing it and set aside.

In a blender, blend the chunks so that it kind of become a paste. Add onion, cilantro, ginger, and green chili. Blend it again so that everything mixed well.

Take the mixture out in a mixing bowl and add all the spices along with besan, rice flour and bread crumbs. You might have to adjust besan and rice flour to make sure that the soy mixture binds together.

Heat the oil in a frying pan. Give them a round or a kebab shape whichever is convenient for you. I was in a hurry so I made them round.

Slide them one by one in the hot oil while giving them the shape. You can turn the heat to medium so that they are cooked all the way.

Fry them until you acquire the desired color. Place them on a paper towel to soak the excess oil. Serve hot with mint chutney or dates and tamarind chutney of your choice.