Soya chunks manchurian recipe

By Swasthi on August 29, 2022, Comments, Jump to Recipe

Soya chunks manchurian recipe with video and step by step photos – Quick, delicious, vegetarian snack / 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.

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

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

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

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

Garnish soya chunks manchurian with spring onions and serve immediately.

soya chunks manchurian

Related Recipes

Soya chunks manchurian

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 (US 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

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.

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

Soya chunks manchurian recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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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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

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:)

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

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

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

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!!!!!☺

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.

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.

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!

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

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 …

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

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.