Soya Chilli Manchurian

Name: Soya Chilli Manchurian
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indo-Chinese
Ingredients: 2 cups Soya chunks (dried); 4 cup Water; 1 tbsp Soy Sauce; 1 tsp Ginger (chopped); 1 piece Green chilli (chopped); 0.5 tsp Salt; 0.5 tsp Sugar; 0.25 cup Spring Onion (finely chopped green stalks); 1 pinch Salt; 5 tbsp Cornflour; 0.5 cup Oil for frying; 1 tbsp Soy Sauce; 1 tbsp Vinegar; 1 tsp Sugar; 0.5 tbsp Red Chilli Flakes; 3 tbsp Tomato Sauce; 2 tbsp Chilli Sauce; 0.5 cup Water; 1 pinch Salt; 2 tbsp Oil; 1 tbsp Garlic (chopped); 1 piece Dried Red Chilli (broken); 1 piece Onion (chopped); 1 piece Onion (diced); 2 piece Capsicum (diced, red/green/yellow); 1 tbsp Cornflour; 0.5 cup Water (for slurry)

by Leena Kohli (@leenakohli)

Prep Time

20min

Cook Time

30min

Total Time

50min

Indo-Chinese Lunch Dinner Main Course Side Dish Vegetarian Vegan Nut-Free

Soya Chilli Manchurian, also known as Soya Chunk Manchurian or Soya Nuggets Manchurian or Soya Manchurian, is a saucy, semi-dry dish made by frying boiled soya chunks and cooking them with a spicy and tangy Manchurian sauce and vegetables. In this recipe, I used dried soya chunks and boiled them...

Ingredients

4 Servings

(1 serving = 1 bowl)

For Boiling Soya Chunks

2cups
Soya chunks (dried)
4cup
Water
1tbsp
Soy Sauce
1tsp
Ginger (chopped)
1piece
Green chilli (chopped)
1/2tsp
Salt
1/2tsp
Sugar

For Coating & Frying

1/4cup
Spring Onion (finely chopped green stalks)
1pinch
Salt
5tbsp
Cornflour
1/2cup
Oil for frying

For Manchurian Sauce

1tbsp
Soy Sauce
1tbsp
Vinegar
1tsp
Sugar
1/2tbsp
Red Chilli Flakes
3tbsp
Tomato Sauce
2tbsp
Chilli Sauce
1/2cup
Water
1pinch
Salt

For Tempering

2tbsp
Oil
1tbsp
Garlic (chopped)
1piece
Dried Red Chilli (broken)
1piece
Onion (chopped)
1piece
Onion (diced)
2piece
Capsicum (diced, red/green/yellow)
1tbsp
Cornflour
1/2cup
Water (for slurry)

How to make Soya Chilli Manchurian

Boil the Soya Chunks

In a pan, add water, soya chunks, soy sauce, ginger, green chilli, salt, and sugar.
Bring it to a boil and cook until the soya chunks absorb all the water.
Transfer the soya chunks to a bowl and let them cool slightly.

Prepare the Manchurian Sauce

In a bowl, mix soy sauce, vinegar, sugar, red chilli flakes, tomato sauce, chilli sauce, water, and salt. Set aside.

Prepare the Slurry

In a small bowl, mix the cornflour and water. Set aside.

Coat and Fry the Soya Chunks

Add spring onion, a pinch of salt, and cornflour to the soya chunks. Toss well to coat evenly.
Heat oil in a pan over high heat.
Fry the soya chunks in batches until they turn light golden. Remove and place them on absorbent paper. Set aside.

Tempering

In the same pan, heat oil over high heat.
Add chopped garlic and dried red chilli, and sauté well.
Add chopped onions and fry until translucent.
Add diced onion and capsicums, stir-frying on high heat until slightly softened but still crunchy.

Combine and Serve

Pour the Manchurian Sauce into the pan and stir.
Add the slurry and cook until the gravy slightly thickens and turns glossy.
Add the fried soya chunks and toss until they are evenly coated with the sauce.
Garnish with chopped spring onion or fresh coriander. Serve hot.

Tips & Tricks

Adjust the amount of water in the sauce and slurry to achieve your desired consistency.
Adjust the amount of chillies as per your taste.
To retain the crunchiness of the vegetables, stir-fry them on high heat for a shorter duration.
Pair it with fried rice or noodles for a complete meal.
Add a side of fresh salad to balance the spicy flavours.
Adjust the amount of sauce according to your preference for a dry or gravy-based dish.