Soya Chunks Manchurian Recipe

Soya Chunks Manchurian is a Indo-Chinese starter made with meal maker or vegetarian meat as the main ingredient. This dish is rich, slightly spicy and has a tangy flavor. Soya chunks is soaked, coated, and shallow fried until crisp, then tossed in a saucy stir-fry with garlic, onion, and capsicum. The result is a semi-dry dish that's perfect as a starter, a side for fried rice or noodles, or even wrapped in a roti roll.

It's quick to prepare and quite filling too. This is one the great alternates to chicken manchurian as soya chunks has a meat-ish taste and texture. This manchurian is a semi saucy starter made by frying soya chunks coated with flour and cooking it with sauce, basic veggies & spices.

Jump to:

• About Soya Chunks Manchurian
• Soya Chunks Manchurian Ingredients
• How to make Soya Chunks Manchurian Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Soya Chunks Manchurian

Soya Chunks Manchurian is made by boiling soya nuggets, frying them with a simple batter, and tossing them in a flavorful sauce. The sauce uses everyday ingredients like garlic, onion, capsicum, and basic Chinese sauces. It's not too dry or too runny-just the right balance, with the coating holding on to the chunks.

The chunks are first soaked and squeezed to get a nice, soft texture. They are then mixed with a flour and spice coating and shallow fried. Meanwhile, a quick stir-fry is made with chopped garlic, onions, capsicum, and a mix of sauces. Once the sauce thickens slightly, the chunks go in and soak up all that flavor.

This dish works great when you're craving something restaurant-style at home. It doesn't need any fancy ingredients or long prep time. I've made this a few times for weekend lunches and even used leftovers in wraps. It's also a hit with kids because it's flavorful but not too spicy.

One thing I love about this dish is how versatile it is. You can serve it as a dry starter or make it slightly saucy to go with rice or noodles. It also gives you that perfect street-style flavor right from your kitchen.

Soya Chunks Manchurian Ingredients

• Soya chunks - This is the main ingredient also called as meal maker. It is cooked first rinsed well to get rid of the raw smell.
• Corn flour, Maida - Added to make the outer coating crisp after frying and also helps to thicken the sauce.
• Pepper powder - Adds mild heat and flavor to both the batter and sauce.
• Red chilli powder - Gives a bit of spice and color to the fried chunks.
• Garlic - Adds strong flavor and is a must ingredient for any manchurian.
• Onion - Gives crunch to the manchurian. Finely chopped big onions are best. Can skip or replace with spring onions if needed.
• Capsicum - Adds color, slight sweetness, and a nice crunch. You can use any color. If unavailable, try thinly sliced cabbage or carrot.
• Soy sauce - The base for the Chinese flavor in this dish. Don't add more than mentioned.
• Chili sauce - Brings a bit of spice and tang to the sauce.
• Tomato sauce - Adds sweetness and balance to the overall flavor.
• Schezwan sauce (optional) - Makes the sauce slightly spicy and adds extra depth.
• Spring onions - Used both in the base and as garnish for freshness and flavor.
• Oil - For shallow frying and for sautéing the vegetables.

Why this recipe works?

• Soya chunks absorb flavors well, making them tasty and juicy.
• You don't need deep frying - shallow fry works and keeps it lighter.
• It's a quick stir-fry sauce comes together in minutes.
• It's a great vegetarian alternative to meat-based Manchurian.
• Works great as a starter and side dish for fried rice too.

Similar Recipes

• Gobi manchurian
• Small potato manchurian
• Mushroom manchurian
• Veg balls manchurian
• Baby corn manchurian

How to make Soya Chunks Manchurian Step by Step

1.Boil water, switch off and add soya chunks to it and keep aside for 10 minutes till it grows in size. Then rinse it well in cold water at least 2-3 times.

2.Squeeze out excess water and chop each chunk to 2 pieces and Set aside. In a mixing bowl take corn flour, maida, red chili powder, pepper powder and salt .Add little water to make a smooth paste.

3.Dip each soya chunk into it and fry it in a pan with little oil. You can deep fry it too. Drain it in tissue paper and set aside.

4.Get ready with the ingredients. I mixed the sauces and kept it ready. First heat a pan with oil add garlic and spring onion white part, sauté for few minutes.

5.Then add onion, sauté for a while till its transparent then add capsicum and sauté for 2 minutes. Then add the sauces along with corn flour water mixture. Add required salt.

6.Bring the sauce to a quick boil. Add fried soya chunks, pepper powder and give a toss for the sauce to coat well. Garnish with remaining spring onions green part, give a quick mix and serve hot.

Serve hot with any fried rice of your choice or just as a starter. Serve immediately before it becomes soggy.

Expert Tips

• Preparing soya chunks - Make sure to cook soya chunks well, rinse well and squeeze water.
• Chop big chunks - Cut the soaked chunks in half so the flavors absorb better.
• Fry just enough - Don't over-fry the chunks or they'll turn hard. Lightly crisp is enough.
• Prep sauces ahead - Mix your sauces before starting to make the stir-fry fast.
• Quick toss - After adding soya chunks to the sauce, toss quickly and don't cook for too long.
• Add corn slurry only if needed - If the sauce feels too thin, a little slurry helps thicken it.

Serving and Storage

Soya Chunks Manchurian tastes best when served hot and fresh. Enjoy it with fried rice, noodles, or on its own as a snack or starter. You can also wrap it in a roti or use it as a filling for a roll.

Store leftovers in the fridge for a day. Reheat in a pan with a splash of water. It may turn soft, so it's best eaten fresh.

FAQS

1.Can I deep fry the soya chunks?

Yes, but shallow frying work just as well and uses less oil.

2.Can I skip capsicum?

Yes, though it adds crunch and flavor. You can replace it with carrots or cabbage.

3.What if I don't have schezwan sauce?

You can skip it or add extra chili sauce for heat.

4.Can I make this without onion?

Yes, though onions add sweetness and body to the sauce.

5.Will it stay crispy after some time?

Not really-like most Manchurians, it softens over time. Serve immediately for best texture.

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