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Soya Chunks Manchurian

Soya Chunks Manchurian is a saucy, yummy semi dry dish made by frying soya chunks and cooking it with sauce, basic veggies & spices. Soya Chunks Manchurian can be relished as a starter, side for roti, pulao and a filler for rolls.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings2 people
AuthorSharmilee J

Ingredients

FOR THE BATTER :

FOR THE MANCHURIAN:

  • 1 tablespoon oil
  • 1/2 cup capsicum cubed
  • 1 tablespoon garlic chopped finely
  • 3 tablespoon big onion finely chopped
  • 1/4 teaspoon soya sauce
  • 1/2 teaspoon red chilli sauce
  • 1 tablespoon tomato sauce
  • 1/2 teaspoon schezwan sauce optional
  • 1/4 teaspoon pepper powder
  • 2 tablespoon tomato sauce mixed with a teaspoon of water
  • 1/2 teaspoon corn flour mixed with 2 tablespoon water
  • salt to taste
  • 1 tablespoon spring onions white part
  • 2 tablespoon spring onions green part

Instructions

  • Boil water, switch off and add soya chunks to it and keep aside for 10mins till it grows in size. Then rinse it well in cold water at least 2-3 times.
  • Squeeze out excess water and chop each chunk to 2 pieces and Set aside.
  • In a mixing bowl take corn flour, maida, red chilli powder, pepper powder and salt. Add little water to make a smooth paste.
  • 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.
  • 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 mins.
  • Then add onion, sauté for a while till its transparent then add capsicum and sauté for 2mins.
  • Then add the sauces along with corn flour water mixture. Add required salt.
  • 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 Soya Chunks Manchurian hot with any fried rice of your choice or just as a starter.
  • Serve Soya Chunks Manchurian immediately before it becomes soggy.

Notes

  • Don’t skip spring onions as it gives a nice flavour.
  • Adding onions is purely optional, you can skip that too.
  • Chilli sauce and soy sauce forms the base for any manchurian. I used schezwan sauce as I had homemade sauce ready but its optional.
  • The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
  • Always serve hot as it may turn soggy when resting time is given.
  • Adding corn flour water mixture is purely optional – this is just to make the sauce thick.
  • Make sure not to sauté the veggies for a long time in the sauce as the veggies need to be crunchy.
  • Don't add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
  • I used big soya nuggets , you can use the smaller ones too
Nutrition Facts
Soya Chunks Manchurian
Amount Per Serving (100 g)
Calories 322 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 214mg9%
Potassium 263mg8%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 9g10%
Protein 25g50%
Vitamin A 2107IU42%
Vitamin C 55mg67%
Calcium 178mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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