Updated on by Raks Anand 18 Comments
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Soya chunks manchurian a semi dry recipe with step by step pictures! Meal maker/ soya nuggets is a great source of protein and fiber.
I liked soya chunks right from the day I tasted it first time. So I always stock soya chunks and make when ever I get a chance to cook for me alone.
I mostly make soya chunks curry which is my most favorite as well as easy to make.
I sent this soya chunks Manchurian for last month’s Kungumam thozhi step by step series.
Now last week I have been posting all summer recipes so thought of giving it a break and post this one.
This one is easy to prepare too, no deep frying part. The recipe is partially adapted from Sanjeev Kapoors’ recipe, but altered to my taste.
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5 from 1 vote
Soya chunks manchurian
Soya chunks manchurian a semi dry recipe with step by step pictures! Meal maker/ soya nuggets is a great source of protein and fiber.
Course Appetizer
Cuisine Indian
Author Raks Anand
Servings 2
Cup measurements
Ingredients
- ½ cup Soya chunks
- 2 tablespoon Corn flour white corn starch
- ½ Capsicum
- ½ Onion
- 2 sprigs Spring onion
- 1 tablespoon Ginger finely chopped
- 1bsp Garlic finely chopped
- 1 tablespoon Soya sauce
- 1 tablespoon Chilli sauce
- 1 teaspoon Red chilli powder
- 1 teaspoon Black pepper powder
- 1 tablespoon Lemon juice or vinegar 1 tsp
- 2 tablespoon Oil
Instructions
Cooking soya chunks
Soak soya chunks in hot water with salt for 5 minutes.
Then squeeze it, boil it in water with salt until its soft .
Drain water, wash it, squeeze it, keep aside.
Alternatively, you can pressure cook with salt for 2 whistles, skipping soaking.
Marination
To the prepped soya chunks, add a tablespoon of corn flour, little salt, half the pepper powder, half the chilli powder and marinate.
Keep aside for 15 mins.
Cut capsicum length wise, chop onion, spring onion and gather all the required ingredients ready.
Stove work
Heat a non stick pan with a teaspoon of oil and first toss the marinatedsoya chunks until the corn flour turns transparent.
Heat the remaining oil and first fry ginger garlic for a minute without changing its color.
Then add onion and white part of spring onion. Fry till transparent.
Add capsicum and fry for a minute. Pour in both sauces, remaining pepper and red chilli powder. Sprinkle required salt.
Add the tossed soya chunks, mix well. Dissolve corn flour in ¼ cup water and add it.
Squirt the lemon or add vinegar and toss well. Lastly add the green part of spring onion
Notes
- Do not add corn flour more than mentioned. I have used levelled tablespoon of the flour, not heaped. If you add more, then the whole manchurian may get really thick.
- Adding enough salt, spice and tanginess is must. Otherwise manchurian will be bland.
- Use dark soya sauce for good colour.
- Add finely chopped coriander leaves along with spring onion for a unique flavor.
- Soya chunks should be cooked soft in order to absorb all the ingredients we add.
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Stepwise photos
1. Soak soya chunks in hot water with salt for 5 minutes. Then squeeze it, boil it in water with salt until its cooked.
Drain water,wash it, squeeze it, keep aside. Alternatively, you can pressure cook with salt for 2 whistles, skipping soaking. To this, add a tblsp of corn flour, little salt, half the pepper powder, half the chilli powder and marinate.
3. Keep aside for 15 mins. Cut capsicum length wise, chop onion, spring onion and gather all the required ingredients ready.
4. Heat a non stick pan with a teaspoon of oil and first toss the marinated soya chunks until the corn flour turns transparent.
5. Heat the remaining oil and first fry ginger garlic for a minute without changing its color. Then add onion and white part of spring onion. Fry till transparent.
6. Add capsicum and fry for a minute. In goes both sauces, remaining pepper and red chilli powder. Sprinkle required salt.
7. Add the tossed soya chunks, mix well. Dissolve corn flour in ¼ cup water and add it.
8. Squirt the lemon or add vinegar and toss well. Lastly add the green part of spring onion.
Serve with fried rice or hakka noodles the best. I can have it as such too.
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Reader Interactions
Comments
jeyashri suresh
Looks awesome and mouthwatering. Loved the glossy look
Reply
Kurinji
Arumai....
Reply
Veena Theagarajan
I love soya chunks too.. nice clicks Raks
Sindhujabalaji
I dont have chilli sauce in hand,can i omit it?...
Reply
Nivedhanams Sowmya
Wow that is super tempting... Very nicely done.
Reply
Megha Mittal
This comment has been removed by the author.
Reply
Megha Mittal
Nice recipe with lovely pics...1st step is not clear. we are soaking in hot water with salt then boiling in water with salt...then in 2nd step we squeeze the water...will chunks remain salty???
Reply
alkajena
Lovely recipe.well explained and would definitely try it
Reply
Emmanuel
God bless you!
ImmanuelReply
Anu Shoj
wow different and yummy and healthy...shud try this...
Cheers
Anu@RasA-svAdaReply
Divs
looks like a yummy treat to make for the weekend. ill be trying for sure
Reply
Neeraja Papannagari
Where did you use chilli and soya sauce?
Reply
Ritu Tangri
Delicious n easier than normal Manchurian
Reply
kitty
Step 6
Reply
RASHIQUE
prepared ..but didnt get expected taste
Reply
nithya
I made it today, it was very good. Thanks for showing us a recipe so simple n yet very tasty 🙂
Reply
Unknown
I don't have chilly sauce can I skip that
Reply
Raks Kitchen
Use any other sauce you have. Because it adds nice taste.
Reply
