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.
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.
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:
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.
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.
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.
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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 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 and sugar.
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.
Add soya chunks and mix well.
Soya Manchurian Recipe
- 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)
- 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.