Soya Manchurian Recipe is one of our school-days favourite Indo-Chinese Recipe. For the after-school snack, my mother would prepare a large casserole full of Soya Manchurian along with fried rice. We used to look forward to evenings laced with Soya Manchurian and fried rice. When Sandhya suggested Soya Manchurian Recipe for the guest post, I agreed happily as there are plenty of childhood memories tied around this particular dish.
As you might have noticed, we often invite fellow bloggers to share a guest post on our blog as a friendly gesture to spread the love and cheer for good food. This month’s guest post is by Sandhya Hariharan – an obsessive food photographer + food stylist, budding writer and an Art Director at Sandhya’s Kitchen. Her blog is a celebration of breathtaking food photography, perfect food styling and amazing recipes that leave you rushing to the kitchen/kicking yourself for not thinking of them. Her photographs don’t stop at being beautiful, and her styling combination isn’t merely appealing to the eyes: they’re delicious. Simply amazing.
Sandhya says,” Like every morning routine, after sending the kid to school, I sat down to check my email and messages. An invite from the lovely Hina sits in my inbox requesting for a guest post on her blog. She is such a warm and loving person, totally passionate about her work. Do have a peek at all the Indian inspired recipes in her blog with unique styling. Her Gulab Jamun pictures are still on my mind. You are sure to love them too. Thanks so much Hina for having me share this gorgeous space of yours and a big thank you for being patient with the hustled me!
Talking about, Soya Manchurian it is a popular Indo Chinese dish. If you like to enjoy the dish as a starter, make it semi-saucy or with a little sauce to cover the Soya chunks. Very occasionally, we indulge in deep-fry treats, and Soya Manchurian is one of those exceptional dishes. Hence, we have one more reason to love Soya Manchurian.
Learn how to make Soya Manchurian in few simple steps. And don’t miss out on our collection of guest posts on Pinterest.
Soya Manchurian Recipe
Soya Manchurian Recipe is one of our school-days favourite Indo-Chinese Recipe. Learn out how to make soya manchurian in few simple steps.Print Pin Rate
- 1 Cup Soya chunks
- 2 tbsp all purpose flour maida
- 1 tbsp corn flour
- 1 tsp ginger-garlic paste
- 1/2 tsp chili powder
- Salt and black pepper to taste
- Oil to deep fry the soya chunks
Ingredients for the manchurian gravy
- 1 medium-size onion finely chopped
- 1 red bell-pepper finely chopped
- 2 spring onion white and green part chopped separately
- 2 green chillies finely chopped
- 3 garlic cloves finely chopped
- 2 tsp grated ginger
- 1 tsp white vinegar
- 2 tsp soy sauce
- 1 tsp chili sauce
- 1 tsp tomato ketchup
- 2 tsp corn flour diluted in 4 tsp of water
- Salt to taste
- 1 tsp lemon juice optional
- Soak the soya chunks into boiling water for at least 10 minutes, cover the pan with a lid.
- After 10 minutes or once the soya chunks turn soft squeeze out the water from them. Set aside.
- If the size of the soya chunks is too large, cut them into two equal halves.
- In a small mixing bowl, combine flour, a tablespoon of corn flour, ginger garlic paste, chilli powder, pepper powder, soya chunks and the needed salt. Mix nicely to coat the soya chunks evenly with the flour mixture.
- Heat oil in a pan, deep fry the soya chunks till they turn crisp in texture. Drain them onto a plate.
- To prepare the gravy, heat a tablespoon of oil in a wok.
- Add ginger, garlic, chopped green chillies and saute for a minute.
- Add chopped onions, spring onion whites followed by red pepper and saute for another 4 minutes in total.
- Add soy sauce, chilli sauce, vinegar, tomato ketchup and stir to mix.
- Add 3/4 cup of boiling water to the mixture and combine. Let the gravy simmer 3 - 5 minutes.
- Meanwhile, make a cornflour paste and add it to the gravy. Stir to mix evenly. Cornflour paste thickens the gravy. Taste and adjust the seasoning accordingly.
- Once the gravy thickens, add the fried soya chunks to the gravy and simmer for 2 minutes. Do add it just before serving the manchurian, else the chunks will get soft, rather than retaining the crispy texture.
- Garnish Soya Manchurian with spring onion greens and lemon juice.
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