Soya Chunks Manchurian recipe has a sauce or gravy in which the fried soya balls are tossed and dunked. Easy to make and taste delicious with fried rice or noodles!
It’s a class of Indo-Chinese dishes made by roughly chopping, roasting or deep-frying veggie balls, paneer, cauliflower, baby corn or soya chunks and then sauteeing it in the gravy made with soy and other sauces. It’s delicious and can be made under 30 minutes. You can make a dry version if you’d prefer.
2 cups soya chunks (100g)
2 tbsp cornflour
1 tbsp chili powder
1 tbsp salt
2 tbsp ginger garlic paste
2 tbsp oil
1 medium red or white onion or 2 stalks of green onion
2 tbsp green chilies chopped
2 tbsp garlic chopped
¼ cup green bell pepper
2 tbsp ginger chopped
1 tbsp red chili
2 tbsp salt
2 tbsp chili sauce
4 tbsp tomato ketchup
1½ tbsp soya sauce
2 tbsp vinegar
2 tbsp All-purpose flour (Maida)
½ cup water
Spring onion or cilantro
How to make Soya Chunks Manchurian?
- Place the soya chunks in a bowl and fill it up with enough hot boiling water so that the soya chunks are completely immersed. Leave it aside for 10-15 minutes.
2. After soaking in water, the soya chunks would appear to double in volume. Squeeze all the water from the soya chunks. Cut soya chunks into two pieces, if you prefer.
3. Chop onion, ginger, green bell pepper, garlic, and green chili.
4. Mix soya chunks with ingredients listed under marination – corn flour, red chili powder, salt, and ginger garlic paste. Keep it aside for 15 minutes.
Fry Soya Chunks:
5. Heat oil in a Kadai or wok. Deep fry the marinated soya chunks until golden brown. Fry it in small batches evenly. Don’t over fry the soya. It can turn hard. Drain them in kitchen tissues.
Make Manchurian Sauce:
6. In the same kadai, remove excess oil and use the rest of the oil for the sauce preparation. Or add oil to a separate pan. Add ginger. garlic, and green chili to the pan and saute on medium flame until the raw smell goes away.
7. Add onion and bell pepper and saute for 4-5 mins. Then add salt and red chili powder. Mix well.
8. Now add soya sauce, chili sauce, and tomato ketchup to the pan. Mix well. Taste the gravy and add more sauces, if needed according to your taste. Adjust salt. I like the gravy to be a little sour, sweet, and hot.
9. Stir in 2 tbsp all-purpose flour in water and add to the gravy for thickness.
10. Now add the fried soya chunks to the gravy and mix well. Make sure the chunks are well coated with the gravy.
11. Garnish with spring onion or chopped cilantro. Serve it immediately, or else it will turn soggy. Enjoy it with noodles or fried rice or as an appetizer or snack.
How to make Dry Soya Manchurian?
Dry Soya Manchurian can be served as a snack. To make it, just fry the soya chunks and toss them in the sauces.
Do not add water and cornflour or all-purpose flour to make the gravy and serve it immediately so that they retain their crispiness.
The dry version can be served as a snack on its own.
The Soya Manchurian Gravy can be served with Steamed Rice, Vegetable Fried Rice, Garlic noodles, Vegetable noodles, or Schezwan Fried Rice.
- To make a healthier version, roast soya chunnks instead of frying in oil.
- Add the crispy soya chunks in gravy just when you are ready to serve it.
- Increase or decrease the amount of chili and sauces according to your taste preference.
- Instead of adding all-purpose flour to the gravy, increase the quantity of tomato ketch-up and add 2-3 tbsps of water.
- Add fried or roasted cauliflower or potato or baby corn along with soya.
- Try adding roasted paneer or tofu for another variation.
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