• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Global Snacks/ Appetizers » Soya Chunks Manchurian

    Published: Oct 16, 2018 | Last Updated On: Feb 18, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Soya Chunks Manchurian

    94 shares
    Jump to Recipe
    Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sauteed soya chunks, Soya Manchurian Recipe is both delicious and healthy. #Vegetarian #Asian #IndoChinese #Soya #Recipe

    Try this delicious Indo Chinese Soya Chunks Manchurian recipe that comes together in just 45 minutes. It is best served with Hakka noodles or fried rice. Here is how to make it.

    Here are a few more Indo Chinese recipes that you can male along with Soya Chunks Manchurian for a weekend brunch – Best Indo Chinese Chilli Chicken, Indo Chinese Schezwan Fried Rice, Gobi Manchurian and Indo Chinese Veg Manchurian.

    Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sautéed soya chunks, Soya Chunks Manchurian Gravy is both delicious and healthy. Soya Manchurian Recipe, soya chunk manchurian, soya chunk recipes, soya chunks manchurian recipe, Indo chinese recipes
    Jump to:
    • About This Recipe
    • Ingredients
    • Frequently asked Questions:
    • Serving Suggestions
    • Storing Suggestions
    • Pro Tips by Neha
    • Step by Step Recipe
    • Recipe Card

    About This Recipe

    Soya Chunks Manchurian is an Indo Chinese dish where flour coated soya chunks are pan fried/deep fried and then added to a spicy manchurian gravy. It is just like your favourite manchurian recipe, just the balls are prepared with soya instead of veggies.

    It is unique, comes together in under 45 minutes and is better than your favourite Indo Chinese takeout. Serve it for your weekend brunch along with Hakka Noodles or Fried Rice.

    Ingredients

    Soya Chunks – You can easily get soya chunks in your nearby super markets.

    To coat the soya – Soya chunks are boiled and coated with a mixture of cornflour, salt, pepper powder, ginger garlic paste and soya sauce.

    The coating gives it a nice crispy texture from the outside when deep fried.

    For the gravy – To make the manchurian gravy, you will need oil, ginger, garlic, onion, capsicum, green chillies, salt, sugar, red chilli sauce, tomato sauce, vinegar, MSG, cornflour, water and spring onion greens.

    MSG adds a nice flavour, but it is totally optional.

    You can adjust the quantity of sauce according to your taste.

    Cornflour is added to thicken the gravy. You can skip it if you like your curry to be comparatively thinner.

    Frequently asked Questions:

    How to make Soya Manchurian dry?

    This recipe shows to make Soya Manchurian gravy, but to make it dry just avoid adding water and cornflour. Just deep fry the coated soya chunks and toss them in sauces.

    Serving Suggestions

    Serve Soya Chunks Manchurian along with Hakka Noodles or Vegetable Fried Rice.

    You can also serve it with variety of other noodle and rice recipes such as Kimchi Fried Rice, Thai Fried Rice, Mushroom Fried Rice, Schezwan Fried Rice, Pad Thai Noodles, Gochujang Noodles or Chilli Garlic Noodles.

    Storing Suggestions

    Soya Chunks Manchurian tastes the best when served right out of the pan, as the crispy soya chunks tends to get soggy after sometimes. Leftovers can be stored in an air tight container for 2-3 days in the refrigerator.

    Reheat in a pan or microwave until nice and hot. If you are planning to store it for later use, prepare the gravy and store for 2-3 days, but add in crispy soya chunks at the time of serving.

    Pro Tips by Neha

    Make sure to wash the soya chunks well before frying them. Wash the chunks, soak them in hot water, squeeze the excess water and then use them to make any dish.

    You can deep fry the soya chunks after coating them with cornflour.  The process will be quicker and give crunchier soya chunks. I wanted to use less oil, so I roasted the chunks.

    Add the crispy soya chunks in gravy just when you are ready to serve it. Once added to the gravy, they will start to soak it up and become soggy.

    If planning to make it for a party, keep the gravy and fried chunks ready. Once you are ready to serve, fry the chunks again quickly in very hot oil and add in the hot gravy.

    You can make a mix of Soya Gobi Manchurian or Soya Baby Corn Manchurian as well.

    You might also like:

    • Make these Chinese takeout copycat Chicken Hakka Noodles at home using my easy recipe.
      Chicken Hakka Noodles
    • Darsaan (Chinese Honey Noodles w/ Vanilla Ice Cream) is a delicious dessert where noodles are fried until crisp and then coated in a honey sauce. These are served with vanilla ice cream for an indulgent treat.
      Darsaan (Chinese Honey Noodles w/ Vanilla Ice Cream)
    • This spicy Schezwan Fried Rice is an easy and delicious rice stir fry dish where cooked rice is tossed with spicy sauces and veggies. Here is how to make it.
      Schezwan Fried Rice
    • Gobi Manchurian (Cauliflower Manchurian) is a very popular Indo-Chinese recipe made by coating crispy cauliflower bites with sweet, tangy, and spicy Chinese-style sauce. It can be made dry and served as an appetizer or made with gravy and served along with rice or noodles as the main course.
      Gobi Manchurian

    Step by Step Recipe

    Soak Soya chunks in warm water for 15 mins.

    Soya chunks soaked in warm water.

    Squeeze the chunks and drain the water.

    Squeezed soya chunks.

    Now add 5 tablespoon of cornflower, salt, ¼ teaspoon pepper powder, ginger garlic paste and a teaspoon of soya sauce to the chunks and mix well. Coat all the soya balls nicely with cornflower.

    Ingredients fro coating added in the soya chunks.

    Now, heat 2 teaspoon oil in a wide bottom pan.

    Oil heating in a pan.

    Add the soya chunks and saute till they turn crisp from all sides. Just toss the chunks in between to ensure even cooking.

    Soya chunks cooked until crisp.

    Meanwhile, for the sauce heat rest of the oil in a wok.

    Oil heating in a pan for the sauce.

    When the oil become nicely hot, add chopped ginger and garlic.

    Ginger garlic added in hot oil.

    Add onions and saute for a minute on high heat.

    Onions added in hot oil.

    Add in capsicum and green chillies. Saute for 1 more minute.

    Capsicum and green chilli added in the pan.

    Now add all the sauces, salt and sugar.

    Sauces, salt and sugar added in the pan.

    Add water and bring it to boil.  Add cornflower mixed in 3 tablespoon of water. Cook till the gravy thickens slightly. Add more water if you want a thinner gravy.

    Water added in the pan.

    Add soya chunks and mix well.

    Soya chunks added in the pan.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sauteed soya chunks, Soya Manchurian Recipe is both delicious and healthy.

    Soya Manchurian Recipe

    Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sauteed soya chunks, Soya Manchurian Recipe is both delicious and healthy.
    3.75 from 4 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 161kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Soya Chunks (I used Nano Chunks)
    • Salt to taste
    • 1 teaspoon Pepper Powder
    • ½ teaspoon Ginger Garlic Paste
    • 2 and ½ tablespoon Dark Soy Sauce
    • 4 teaspoon Vegetable Oil
    • 1 teaspoon Ginger (Finely Chopped)
    • 1 tablespoon Garlic (Finely Chopped)
    • 1 cup Onion (Diced)
    • ¾ cup Capsicum (Diced)
    • 1 Green Chilli (Cut diagonally)
    • 2 teaspoon Red Chilli sauce
    • 2 teaspoon Tomato sauce
    • 1 teaspoon Vinegar
    • ½ teaspoon MSG (Optional)
    • 1 teaspoon Sugar
    • 2 cups Water
    • 1 tablespoon Cornflour
    • 3 tablespoon Spring Onion Greens (Chopped)
    Prevent your screen from going dark

    Instructions

    • Soak Soya chunks in warm water for 15 mins.
    • Squeeze the chunks and drain the water.
    • Now add 5 tablespoon of cornflower, salt, ¼ teaspoon pepper powder, ginger garlic paste and a teaspoon of soya sauce to the chunks and mix well.
    • Coat all the soya balls nicely with cornflower.
    • Now, heat 2 teaspoon oil in a wide bottom pan.
    • Add the soya chunks and saute till they turn crisp from all sides.
    • Just toss the chunks in between to ensure even cooking.
    • Meanwhile, for the sauce heat rest of the oil in a wok.
    • When the oil become nicely hot, add chopped ginger and garlic.
    • Add onions and saute for a minute on high heat.
    • Add in capsicum and green chillies.
    • Saute for 1 more minute.
    • Now add all the sauces, salt, sugar and MSG.
    • Add water and bring it to boil.
    • Add cornflower mixed in 3 tablespoon of water.
    • Cook till the gravy thickens slightly.
    • Add more water if you want a thinner gravy.
    • Just taste the sauce before putting soya chunks in it.
    • Add soya chunks and mix well.
    • Add in spring onion and mix well.
    • Serve hot.

    Notes

    You can deep fry the soya chunks after coating them with cornflour.  The process will be quicker and give crunchier soya chunks.
    I wanted to use less oil, so I roasted the chunks.
    Add the crispy soya chunks in gravy just when you are ready to serve it. Once added to the gravy, they will start to soak it up and become soggy.
    If planning to make it for a party, keep the gravy and fried chunks ready. Once you are ready to serve, fry the chunks again quickly in very hot oil and add in the hot gravy.
    You can increase or decrease the amount of chilli and sauces according to your taste preference.
    You can make a mix of Soya Gobi Manchurian or Soya Baby Corn Manchurian as well.

    Nutrition

    Calories: 161kcal | Carbohydrates: 18g | Protein: 12g | Fat: 4g | Saturated Fat: 3g | Sodium: 87mg | Potassium: 138mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1105IU | Vitamin C: 41.8mg | Calcium: 94mg | Iron: 2.8mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Snack/ Appetizer Recipes

    • Tandoori Chicken Tikka or Murgh Tikka is a popular North Indian starter, where marinated chicken is grilled until perfection. This authentic snack recipe is great to make for parties or get-togethers and it comes together in under 10 minutes. Make it in an oven, stovetop, air fryer, or outdoor grill using my simple recipe.
      Tandoori Chicken Tikka (Murgh Tikka)
    • Air Fryer Lemon Pepper Chicken Tenders is a delicious appetizer where lemony zesty chicken is coated with a crunchy coating and topped with a creamy citrusy sauce. It comes together in under 3 minutes using a few simple ingredients.
      Air Fryer Lemon Pepper Chicken Tenders
    • These crunchy, sweet and nutty Honey Roasted Mixed Nuts are the perfect healthy snack to munch on whenever hunger strikes. These come together quickly using simple ingredients (vegetarian, gluten-free)
      Healthy Honey Roasted Mixed Nuts
    • If you love Maggi like me, then try this Chinese Style Chicken Maggi variation. It comes together in under 15 minutes using a few simple ingredients.
      Chinese Style Chicken Maggi

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP