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Soya chunks manchurian recipe | How to make soya manchurian

By swasthi , on April 28, 2020, 21 Comments, Jump to Recipe

Soya chunks manchurian recipe with video and step by step photos – Quick, delicious, vegetarian appetizer that can be made under 30 mins. Indo chinese Chilli & Manchurian dishes are a favorite at home and are made once in few months. This soya chunks manchurian is very very quick to make since there is not much of chopping or preparation work like we do for other manchurian recipes.

soya chunks manchurian recipe

This can be served as a evening snack or in a meal along with Noodles or Fried rice. It is best served immediately after adding the fried chunks to the sauce.

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Soya chunks turn out to be very crispy once they are fried and remain the same for about an hour. They begin to turn soggy after 5 to 7 mins of adding them to the sauce. So make sure, you add the fried chunks only before serving it.

For more Soya recipes, you can check
Meal maker fry
Soya chunks curry
Mealmaker cutlet
Soya pakora
Soyakeema sandwich

Preparation for soya chunks manchurian

1. Heat water in a pan and add soya chunks. Allow them to soak for 15 mins until they turn soft. Squeeze up the frothy liquid from the soya and add them to fresh water again. Rinse well and squeeze again to remove the froth. This froth if not removed a few times can cause indigestion or tummy upset.

Heat water in a pan

2. Transfer the drained soya chunks to a mixing bowl. I used the same utensil/ pan used to heat up the water.

add soya chunks

3. Add ginger garlic paste, red chili powder, salt and corn flour.

Add ginger garlic paste

4. Mix everything well. If needed sprinkle some water. Set these aside for 10 to 15 mins.

Mix everything

5. Deep fry or bake them at 220 C in oven until golden. Heat oil in a kadai, when the oil is hot fry the soya chunks on a medium heat.

Deep fry or bake
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6. Drain them to a kitchen tissue.

Drain them to a kitchen tissue

How to make soya chunks manchurian

7. Pour 1 tbsp oil and saute garlic until they turn aromatic.

add oil

8. Add spring onions or onions. Saute for 2 mins.

Add spring onions
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9. Next add in the capsicum and saute for another 1 to 2 mins.

add capsicum

10. Pour soya sauce.

Pour soya sauce

11. Add Chili sauce and tomato sauce.

Add Chili sauce

12. Stir in ¾ tsp corn flour in half cup water and dissolve it completely. Pour this to the pan.

corn flour in water

13. Keep stirring and add salt, sugar, vinegar as needed.

add salt, sugar, vinegar
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14. Check the taste and add red chili powder as needed, Add pepper too if desired.

add red chili powder

15. Mix and cook until the sauce thickens.

Mix and cook

16. Cool the sauce a bit and add the fried soya chunks.

Cool the sauce
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Garnish soya chunks manchurian with spring onions and serve immediately.

soya chunks manchurian

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Soya chunks manchurian

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soya chunks manchurian

Soya chunks manchurian

Easy manchurian made by tossing crisp fried soya chunks in a sweet sour and tangy manchurian.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ¾ cup soya chunks
  • 1 tbsp ginger garlic paste
  • ½ to ¾ tsp red chili powder (less spicy variety)
  • ¼ tsp pepper powder (optional)
  • 2 tbsp corn flour or corn starch or just wheat flour
  • Salt to taste
  • Oil for frying

For the Manchurian sauce

  • 1 tbsp oil
  • 1 tbsp garlic chopped finely
  • ½ tbsp ginger chopped finely
  • ¼ cup spring onions or regular onion finely chopped
  • ¼ cup capsicum / bell pepper, fine chopped
  • 1 tsp soya sauce (prefer organic or naturally brewed)
  • 1 tbsp chili sauce (prefer without MSG)
  • ½ to ¾ tbsp tomato sauce (prefer without MSG)
  • 1 tsp vinegar (prefer organic vinegar or apple cider vinegar)
  • ½ tsp sugar (optional, use if your sauce isn’t sweet)
  • ¼ to ½ tsp red chili powder (optional, for color)
  • ¾ tsp corn flour or corn starch
  • ½ cup water
  • Salt if needed (may not need)
  • ¼ tsp pepper crushed coarsely
  • spring onion greens Few , for garnish
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Instructions

  • Bring 3 to 4 cups water to a boil and add soya chunks. Allow to rest for some time until they turn soft.
  • Squeeze off the excess water (froth) from the chunks. Rinse them well in a pot full of water and repeat squeezing them to remove excess water.
  • Add them to a mixing bowl along with salt, ginger garlic paste, red chili powder and corn flour.
  • Mix everything well, if needed sprinkle little water for the flour to bind the chunks.
  • Set these aside for 10 mins, until you prepare the garlic, onions and capsicum for sauce.

Frying soya chunks

  • Heat oil in a kadai and fry these on a medium heat until golden and crisp.
  • Remove them to a kitchen tissue. Set these aside.

Making soya chunks manchurian sauce

  • Mix ¾ tsp corn flour in ½ cup water. Make sure it has no lumps. Set aside.
  • Heat oil in a pan. Add garlic and saute for a min.
  • Add spring onions and saute on a high flame till they smell good, for about a minute.
  • Next add capscium and saute for 2 to 3 mins until the aroma comes out.
  • Add soya sauce, vinegar, chili sauce & tomato sauce.
  • Stir the corn flour well with water and pour that as well.
  • Add chili powder if you prefer a deep color.
  • Lower the heat and stir well. Cook until the sauce thickens. Taste the sauce and check if needed add sugar and salt. Sauce has to be slightly sour, sweet and hot.
  • When the sauce thickens, add pepper and mix.
  • Allow the sauce to cool down a bit.
  • Add the crisp fried soya chunks and mix well.
  • Garnish soya chunks manchurian with spring onions.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Soya chunks manchurian
Amount Per Serving
Calories 369 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 1g6%
Sodium 337mg15%
Potassium 146mg4%
Carbohydrates 23g8%
Fiber 7g29%
Sugar 6g7%
Protein 18g36%
Vitamin A 1090IU22%
Vitamin C 29.1mg35%
Calcium 128mg13%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

  1. Advertisement
  2. Ashel says

    August 7, 2020

    5 stars
    Hi I tried this chungs Manchurian recipe today.. It was just yumm and delicious. thanks for sharing such an awesome recipe. Evn my fam loved it a lotssss.. Keep growing

    Reply
    • swasthi says

      August 8, 2020

      Hi Ashel
      Glad it turned out good. Thank you so much
      🙂

      Reply
  3. Ashel says

    August 7, 2020

    5 stars
    Hi.thanks for sharing this amazing chungs Manchurian reciepe..i tried it today it turned out delicious and yummm!! My fam liked it a lots !Keep growing:)

    Reply
  4. Shambhavi says

    April 22, 2020

    Manchurians turned out really good! Me and my family loved it. Thank you so much for this :))

    Reply
    • swasthi says

      April 23, 2020

      Glad to know!
      Thank you

      Reply
  5. Rainbow Kid says

    April 11, 2020

    5 stars
    Girl – This was a one hit recipe!
    Keep sharing because you’re on fire!

    Reply
    • swasthi says

      April 13, 2020

      Thank you
      Yes sure will keep sharing

      Reply
  6. jakob formanek says

    January 4, 2020

    Hi swasthi. thank you so much for all the wonderful recipes, just love the Indian cuisine and appreciate your work.
    just one thing is missing for me. a print setting, to print just the main recipe. if you can manage to install this, it would be super.
    Thank you for all the super recipes, it made my life richer and brighter

    Reply
    • swasthi says

      January 5, 2020

      Hi Jakob,
      You are welcome. Thanks for trying the recipes. You can print the recipes from the browser option. Just choose the page number you would want to print. Hope this helps.

      Reply
  7. Sonu.S says

    October 26, 2018

    5 stars
    I tried this recipe today with jeera rice… It came out really delicious!!! The look and taste of the gravy came out just like restaurant style. Thanks a lot!!!!!☺

    Reply
    • swasthi says

      October 26, 2018

      Welcome Sonu
      Thanks for the comment. Happy to know it turned out good.

      Reply
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  9. fazmila says

    November 11, 2017

    5 stars
    Hi swasthi.I’m Fazmila. From colombo sri lanka. I have tried this to day and it came fantastic.its we’ll going with plain rice and dhal curry.thank for the recipe.

    Reply
    • swasthi says

      November 11, 2017

      Welcome Fazmila
      Thanks a lot for sharing the outcome

      Reply
  10. Aditi Kadambande says

    September 5, 2017

    5 stars
    Hi Swasthi…Great recipe, as usual! I tried it, and it came out tasting great. There’s just one thing…while deep frying, the soya chunks absorbed a lot of oil, and I had to squeeze the excess off later on in a tissue paper. Just wanted to know whether shallow frying with lesser oil would work.

    Reply
    • swasthi says

      September 5, 2017

      Hi Aditi,
      Thanks for trying. The reason for oil absorption could be
      1. excess water in the chunks, so make sure water is completely drained off the chunks
      2 using too much water to coat the flour
      3. Resting them for 10 to 15 mins after coating the flour is very important
      4. Oil not hot enough.
      I am just surprised to know that they absorbed oil. I do not prefer to share recipes which absorb too much oil or are unhealthy. Actually I have made this several times and it has never happened to me.
      Shallow frying will not give the crunch i guess. But you can grill them in oven.
      Hope these help

      Reply
      • Aditi Kadambande says

        September 8, 2017

        3 stars
        You are right..it must have been the excessive water that was responsible for it. Shall keep this in mind the next time I make it. Also, have you considered writing a book?? It would be a bestseller in no time!

        Reply
        • Aditi Kadambande says

          September 8, 2017

          5 stars
          Sorry…gave a 3 stars rating by mistake.

          Reply
          • swasthi says

            September 8, 2017

            No Problem Aditi,
            I have not thought of a cookbook. Managing kids, home and this blog is too hectic for me. Probably when my kids grow up, i should….
            Thanks a lot for your suggestion.
            🙂

  11. Naima shakil says

    August 11, 2017

    5 stars
    Its really tasty and healthy i tried it and me and my family loved it .. thanks for sharing some quick healthy and tasty recipie …

    Reply
  12. DHARAMBIR CHAUDHARY says

    June 28, 2017

    5 stars
    mouthwatering and great recipe.. thanks for sharing!!

    Reply
  13. Yummycake says

    June 21, 2017

    5 stars
    Wow!! I loved your recipe and the picture you have shared here looks amazing. I will try this on this weekend. Thanks for sharing this amazing recipe.

    Reply

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