Soya Manchurian Recipe | Dry Soya Chunks Manchuri

Soya Manchurian Recipe | Soya Chunks Manchurian | Dry Soya Manchuri with detailed photo and video recipe. Essentially, an adapted version of Chinese cooking and technique that meets Indian taste standards and preferences. It is similar to the Gobi Manchurian recipe from popular Indo-Chinese cuisine. This recipe is also prepared in two stages, including deep-frying and tossing with Chinese sauces.

Soya Manchurian Recipe | Soya Chunks Manchurian | Dry Soya Manchuri with step-by-step photo and video recipe. Similar to any other Manchurian recipe, even soya has two variants: dry and gravy versions. However, this soya manchurian dry recipe is popularly served as a side dish to fried rice or noodles.

Indian Chinese recipes are my favourite, especially the starters or party recipes from the Indian Chinese palette. I have dedicated a section to it, and I have tried to capture most of the popular recipes from it. However, I was getting several requests for a soya chunks manchurian recipe or a snack recipe from soya chunks. Hence, I decided to create a video post featuring these amazing soy nuggets dry manchurian. Personally, I feel this snack has a slight upper hand compared to other manchurian recipes just because of the protein-packed soya nuggets. Moreover, the soya nuggets turn out to be chewy and crisp, which takes the whole experience of the snack to the next level.

Finally, I would like to highlight my other Street Food Recipe Collection with this post on the soya manchurian recipe. It includes veg manchurian, gobi manchurian (dry), paneer manchurian, paneer chilli, potato chilli, veg schezwan noodles, veg fried rice, and hakka noodles recipe. In addition, do visit my other recipe collection from my website, like,

• Chaat Recipes Collection
• Snacks Recipes Collection
• International Recipes Collection

About Soya Manchurian

Soya Manchurian is a flavorful Indo-Chinese dish made with protein-rich soya chunks. First, the chunks are soaked, squeezed, and coated with a light batter before frying. Next, they are tossed in a spicy and tangy sauce made with garlic, ginger, spring onions, and soy sauce. Every bite delivers a balance of spice and savoriness. When served hot, it offers an excellent texture and aroma. Each piece absorbs the sauce beautifully, resulting in a rich, umami flavour. Moreover, the chewy texture of soya chunks makes it very satisfying to eat. The dish appears vibrant, thanks to its glossy coating and chopped spring onions. It is a quick snack option that tastes great when freshly prepared.

Additionally, this recipe serves as a healthier alternative because it is rich in protein. It forms a balanced meal when paired with fried rice or noodles, offering protein, carbohydrates, and fibre in each bite. The texture of soy chunks closely resembles that of meat, making them a good plant-based substitute for meat lovers. Furthermore, the same recipe can be transformed into a gravy version by adding cornstarch. That makes it an ideal accompaniment to other Indo-Chinese dishes. It can also be enhanced by adding paneer or mushrooms to create a versatile vegetarian starter. As a result, Soya Manchurian is both nutritious and satisfying, making it a smart choice for all types of eaters.

Fun Fact:

Soya chunks were originally developed by NASA as a plant-based protein source for astronauts before becoming a popular ingredient on Earth.

Chef Pro Tips for Soya Manchurian

Soya Manchurian Recipe – Street Style is a spicy, tangy, and protein-rich Indo-Chinese delight. It combines crispy fried soya chunks with flavorful sauces to create a satisfying street-style appetiser or side dish.

1. Cleaning: Soak soya chunks in hot water for 10–15 minutes. Squeeze out all moisture to help them absorb the sauce better.
2. Coating: Mix corn flour and all-purpose flour with spices. Coat the chunks evenly for a crisp outer layer.
3. Frying: Fry the chunks on medium heat. This keeps them golden and prevents them from becoming tough.
4. Stir-Fry: Stir-fry garlic, ginger, and onions before adding soy and chilli sauce. This layering enhances depth and aroma.
5. Quick Toss: Add the fried chunks only when the sauce has thickened. Toss quickly to keep the coating crisp and flavorful.

FAQs

1. How do I keep soya chunks soft after frying?
   Soak them in hot water until they are soft, then squeeze them well before frying. This helps them stay tender even after cooking.
2. Can I make soy manchurian without deep-frying?
   Yes, you can air-fry or shallow fry the chunks for a lighter version. Ensure they are crisp before mixing with the sauce.
3. How can I make the sauce thick and glossy?
   Add a slurry of corn flour mixed with water while stirring continuously. It gives a shiny and smooth texture.
4. What vegetables can I add for extra flavour?
   You can add bell peppers, onions, and spring onions for colour and crunch. Stir-fry them before adding sauces.
5. Can I prepare Soya Manchurian in advance?
   Yes, you can fry the chunks ahead of time and store them for later use. Mix them with hot sauce just before serving to retain crispness.

Video Recipe

Recipe Card for Soya Chunks Manchurian

Soya Manchurian Recipe | Dry Soya Chunks Manchuri

HEBBARS KITCHEN

Easy Soya Manchurian Recipe | Soya Chunks Manchurian | Dry Soya Manchuri

5 from 248 votes

Email Tweet Share

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course starters

Cuisine indo chinese

Servings 3 Servings

Calories 331 kcal

---

Ingredients

  

1x2x3x

For soya fry:

• ▢ 2 cup soya chunks
• ▢ 1 tsp ginger garlic paste
• ▢ 1 tsp chilli paste
• ▢ 2 tsp soy sauce
• ▢ ½ tsp salt
• ▢ ½ tsp chilli powder
• ▢ ¼ cup maida
• ▢ ¼ cup corn flour
• ▢ oil, for frying

For sauce:

• ▢ 2 tsp oil
• ▢ 1 inch ginger, chopped
• ▢ ½ onion, finely chopped
• ▢ ½ capsicum, cubed
• ▢ 2 tbsp soy sauce
• ▢ 2 tbsp vinegar
• ▢ 2 tbsp tomato sauce
• ▢ ½ tsp chilli paste
• ▢ ½ tsp salt
• ▢ ¼ cup corn flour slurry
• ▢ spring onion, for garnishing

Instructions

 

• Firstly, in a large saucepan, bring the water to a boil. Add a generous amount of salt to make the water salty.
• Add in 2 cup soya chunks. Mix well.
• Boil for 5 minutes, or until the soya is cooked well.
• Squeeze off the water and drain off.
• Add 1 tsp ginger garlic paste, 1 tsp chilli paste, 2 tsp soy sauce, ½ tsp salt, ½ tsp chilli powder, ¼ cup maida and ¼ cup corn flour.
• Mix well, ensuring the masala and flour are well-coated.
• Deep fry in hot oil, keeping the flame on medium.
• Stir occasionally, till the soya chunks turn golden and crispy.
• Drain off the soya chunks. Keep aside.
• In a pan, heat 2 tsp oil. Add 1 inch of ginger, ½ onion and stir fry well.
• Add ½ cup of capsicum and ½ onion, and stir-fry until the onions turn crunchy.
• Now add 2 tbsp soy sauce, 2 tbsp vinegar, 2 tbsp tomato sauce, ½ tsp chilli paste, ½ tsp salt.
• Cook till the sauces are well combined and cooked well.
• Now add ¼ cup of corn flour slurry and cook until the slurry thickens and turns shiny.
• Add in fried soya and mix gently.
• Finally, garnish with spring onion and enjoy the Soya Chunks Manchurian Recipe.

---

Nutrition

Calories: 331kcalCarbohydrates: 40gProtein: 33gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1731mgPotassium: 160mgFiber: 12gSugar: 10gVitamin A: 763IUVitamin C: 28mgCalcium: 213mgIron: 8mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to Make Soya Manchurian with Step-by-step Photos

1. Firstly, in a large saucepan, bring the water to a boil. Add a generous amount of salt to make the water salty.
   
2. Add in 2 cup soya chunks. Mix well.
   
3. Boil for 5 minutes, or until the soya is cooked well.
   
4. Squeeze off the water and drain off.
   
5. Add 1 tsp ginger garlic paste, 1 tsp chilli paste, 2 tsp soy sauce, ½ tsp salt, ½ tsp chilli powder, ¼ cup maida and ¼ cup corn flour.
   
6. Mix well, ensuring the masala and flour are well-coated.
   
7. Deep fry in hot oil, keeping the flame on medium.
   
8. Stir occasionally, till the soya chunks turn golden and crispy.
   
9. Drain off the soya chunks. Keep aside.
   
10. In a pan, heat 2 tsp oil. Add 1 inch of ginger, ½ onion and stir fry well.
    
11. Add ½ cup of capsicum and ½ onion, and stir-fry until the onions turn crunchy.
    
12. Now add 2 tbsp soy sauce, 2 tbsp vinegar, 2 tbsp tomato sauce, ½ tsp chilli paste, ½ tsp salt.
    
13. Cook till the sauces are well combined and cooked well.
    
14. Now add ¼ cup of corn flour slurry and cook until the slurry thickens and turns shiny.
    
15. Add in fried soya and mix gently.
    
16. Finally, garnish with spring onion and enjoy the Soya Chunks Manchurian Recipe.
    

Notes

• Firstly, ensure that the soya is cooked well in hot water, else it may lead to indigestion.
• Ensure that you squeeze out all the water from the soya chunks completely; otherwise, they may absorb oil.
• Additionally, to prepare the soy manchurian gravy, add ½ cup of cornstarch slurry while preparing the sauce.
• Finally, adjust the spice level to your choice for the Soya Chunks Manchurian Recipe.