Soya Manchurian Recipe

5 from 1 vote

Learn how to make Soya Manchurian, a delectable Indian Chinese fusion dish. Crispy soya chunks in a flavourful sweet and spicy gravy sauce.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian

Servings: adults

Calories: 1119kcal

Boil water in a saucepan with salt. Add soya chunks and boil till soft. Transfer to a colander. Drain all the water.
Squeeze out all the water from boiled soya chunks. Allow them to cool down. If the size of the soya chunks is too large, cut them into two equal halves.
In a mixing bowl, combine flour, starch, salt, pepper, ginger garlic paste, and soya chunks. Mix nicely to coat the soya chunks evenly with the flour mixture.
Heat oil in a frying pan, shallow fry the soya chunks till they turn crisp in texture. Drain them onto a plate.
To prepare the Manchurian gravy, heat oil in a wok. Add garlic, ginger, and green chili. Stir fry over high heat for 1 minute. Make sure not to burn garlic or chili.
Add shallots and saute till they become translucent. Add capsicum, bell pepper, vinegar, soya sauce, chili sauce, tomato sauce, and stir fry for 1 - 2 minutes. Do not overcook the vegetables.
Add 1 cup water and salt. Simmer for 1 - 2 minutes. Taste and if required add more seasoning.
Once the gravy thickens, add the fried soya chunks, mix nicely, and simmer for 2 minutes.
Garnish Soya Manchurian with spring onion greens.
Serve Soya Manchurian with chilli garlic noodles.

You can substitute soya chunks in this Manchurian recipe with firm tofu, tempeh, mushrooms, or mock meat.
If the size of soya chunks is too big cut them into two halves after boiling.
If red chili sauce is not available, use red chili paste or my sweet chili garlic sauce.
For extra saucy Manchurian, add 2 cups of water along with a cornstarch slurry for a thick, sticky Chinese-style gravy.