Soya Manchurian is a popular Indo -Asian side dish recipe, where soya chunks are tossed in a sweet and spicy Chinese sauce. Tastes best with Vegetable Fried Rice or even Hakka Noodles.
My kids cannot stop raving how delicious these Soya chunks Manchurian are – they want mummy to make them every week.
Learn how to make this quick & easy vegan recipe.
My kids are a huge fan of Gobi Manchurian also known as Cauliflower Manchurian. But I had run out of Cauliflower at home and decided to make these lipsmacking Indo Chinese appetiser with whatever was available!
These Soy Manchurian have been our favourites for a while, specially when it comes batch cooking for parties. You can enjoy them as starters or as a side dish.
These are great as dry starters or saucy side dish – We love them either-ways!
Wondering,
what else to make with Soya Chunks?
TIPS TO MAKE EASY SOYA MANCHURIAN RECIPE
If Soya Chunks / meal maker is large in size, cut them into halves. You can also buy small sized soya too!
Soak the Soya Chunks in enough boiling water and set it aside for at least 15-20 minutes. This step is utmost essential when you are handling Soya. All the raw smell that comes from soya is eliminated.
Marinating the Soya before frying infuses a lot of flavours in the dish
Use of Corn flour is necessary for adjusting the consistency of the Manchurian dish. Use Rice flour for Gluten Free option.
HAVE YOU MADE MY SOYA CHUNKS MANCHURIAN?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this fancy ASIAN TAKEOUT recipe!
Ingredients
- 1 cup Soya Chunks
- 2 Cup Hot Water
- 2 Tbsp Ginger Garlic Paste
- 1 Tbsp Corn flour
- 2 tsp Soy Sauce
- Oil for frying
For Dry Soy Manchurian
- 1 Tsp Olive Oil
- 1 cup Onion Diced
- 1 Cup Green Pepper Diced
- 1 -2 Green Chillies
- Salt to taste
- 1 tsp Black Pepper Powder
- 2 Tsp Hot Sauce
- 2 Tsp Soy Sauce
- 1 Tbsp Tomato sauce
- 1 Tsp Vinegar
- 1 Tbsp Cornflour diluted in 1 Cup of water
- Spring Onion Greens for garnishing.
For Gravy Soya Manchurian
- All the ingredients as above
- 1 Cup Water
Instructions
For Dry Soya Manchurian
- Soak the soya chunks/ meal maker in hot water for 15 minutes. You will see them double in size. After 15 minutes, squeeze all the excess water and set the soya chunks aside.
- In a bowl, place soya chunks, corn flour, 1 tbsp ginger garlic paste, soy sauce and toss them well.
- Deep fry the marinated soya chunks in oil and set the aside.
- In the same pan, add 1 tsp olive oil, add remaining ginger garlic paste, onion and saute on high for 2 minutes briefly.
- Add green chilly, green pepper, soya and saute for 1 minute.
- Add all the sauces and cornflour slurry in a bowl and whisk them together. Add the prepared sauce mixture to the pan and cook until sauce bubbles away and coats the vegetables well.
- Switch off the flame, season with salt & pepper and garnish with spring onion greens and sesame seeds.
- PS- I would leave out the green chillies when I am making for my kiddos.
For Soya Manchurian Gravy
- If you would like you Soya manchurian saucy or gravy, follow steps 1-4.
- Add the green chilli, pepper and saute for a 1 minute.
- Add the sauces, 3/4 cup hot water and cook until they are bubbling away.
- Add the cornstarch slurry and cook for another 1 minutes.
- Tip in the fried soya chunks to the mixture and saute for 2 minutes.
- Switch off the flame, season with salt & pepper and garnish with spring onion greens and sesame seeds.
What a meal! Makes me feel hungry…
This looks like perfect weekend snack food! I love the tips and suggestions and I can’t wait to give it a go, thanks!
What a great recipe, I must try it as I love soya and would l love soya! Thanks for sharing
Tried the recipe and my whole family loved it!
What a flavorful vegetarian recipe! I’m definitely going to be trying the cauliflower version too!
This is an amazing recipe, and it’s my go-to whenever I’m craving big and bold flavors! Easy, tasty, and impressive!