Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sautéed soya chunks, Soya Chunks Manchurian is both delicious and healthy. Here is how to make it.
Chinese is one of those cuisines that I really like savouring and trying whenever I get the luxury of time.
Though the popular perception is that Chinese is just restricted to manchurian, noodles and rice, trust me, there is so much more to try and experiment with when it comes to this versatile Oriental cuisine, people!
Having visited many Chinese food festivals, I had got this opportunity on various occasions to try various combinations viz, Vegetables in Chinese Chilli Garlic Sauce, Chilli Garlic Chicken, Oriental Crispy Mushrooms, which now have become the most cherished recipes in my collection of culinary experiments.
So, the other day, when my kids and his clan of friends, craved for a Chinese delicacy, instead of serving them the usual noodle, veggies and sauces mix, I made Soya Chunks Manchurian and Schezwan Fried Rice for the rockstars!
Usually, the balls for Manchurian are made using cabbage, cauliflower but make things healthier, you can opt for soya chunks and make enriching Soya Chunks Manchurian instead!
Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sauteed soya chunks, Soya Manchurian Gravy is both delicious and healthy.
To make it a bit tastier, I had also added MSG while making this dish, but it is completely optional, hence suit yourselves, friends!
A superbly healthier alternative to a famous dish, tell me, when are you making Soya Manchurian Recipe?
BTW, here’s its recipe:
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 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.
How to make Soya Manchurian Dry?
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 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.
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Step by Step Recipe
Soak Soya chunks in warm water for 15 mins.
Squeeze the chunks and drain the water.
Now add 5 tbsp of cornflower, salt, 1/4 tsp 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 tsp 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 and sugar.
Add water and bring it to boil. Add cornflower mixed in 3 tbsp of water. Cook till the gravy thickens slightly. Add more water if you want a thinner gravy.
Add soya chunks and mix well.
Soya Manchurian Recipe
- 1 cup Soya Chunks (I used Nano Chunks)
- Salt to taste
- 1 tsp Pepper Powder
- 1/2 tsp Ginger Garlic Paste
- 2 and 1/2 tbsp Dark Soy Sauce
- 4 tsp Vegetable Oil
- 1 tsp Ginger (Finely Chopped)
- 1 tbsp Garlic (Finely Chopped)
- 1 cup Onion (Diced)
- 3/4 cup Capsicum (Diced)
- 1 Green Chilli (Cut diagonally)
- 2 tsp Red Chilli sauce
- 2 tsp Tomato sauce
- 1 tsp Vinegar
- 1/2 tsp MSG (Optional)
- 1 tsp Sugar
- 2 cups Water
- 1 tbsp Cornflour
- 3 tbsp Spring Onion Greens (Chopped)
- Soak Soya chunks in warm water for 15 mins.
- Squeeze the chunks and drain the water.
- Now add 5 tbsp of cornflower, salt, 1/4 tsp 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 tsp 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 tbsp 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.