In a bowl, mix 1 cup soaked and minced soya chunks , ½ of finely chopped onion, salt, crushed black pepper and chopped fresh coriander. In another bowl, mix yogurt with salt and crushed bell pepper. Put a hot burning coal in a cup and place the cup in centre of bowl with yoghurt , pour 1 tsp of butter on coal and cover the bowl for dhungar. Take the square shape (3’ x 3’) wonton skin and apply water along the edges. Place the soya filling on the wonton skin and stick all the diagonal edges of square together and stick all edges by pressing them to form pyramid shape. Apply little oil on steamer and place the mantu in steamer to steam for few minutes. In a spate bowl, mix 50 gms of Tomato sauce, 1 tbsp lightly mashed cooked black chickpeas, 1 tsp of finely chopped garlic with salt and crushed black pepper as needed. To serve pour the chickpea tomato mix at the centre of the plate, place steamed Manta and pour smoked yogurt. Garnish mantu with dried mint powder.