Soya Chunks Manchurian Recipe with step by step pictures. Delicious Indo-chinese taste amazing with fried rice, noodles.
Soya Chunks Manchurian Recipe
This recipe was in the draft for over 4 months. I don’t know why I kept it so long to post. Most probably I forgot about this. Now time for the big reveal. Usually Manchurians are pretty much fatty. They are deep fried and then tossed in a spicy sauce which is so good, but since it is deep fried you can’t dig into it more often..But this one you can eat pretty much daily. It is a low fat version of the fatty Manchurian, but you don’t need to sacrifice taste to eat healthy.
What is a Manchurian
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing it in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit
Indian tastes. It has become a staple of Indian Chinese cuisine.
About Soya Chunks Manchurian Recipe
Soya chunks are made from defatted soy flour, which has had the oil removed. They are byproducts of the extraction of soybean oil and have a rough texture when dry. When submerged in warm water or added to gravy, the texture quickly changes to soft and spongy. They are referred to as vegetarian meat because their nutritional profile is comparable to that of several non-vegetarian foods.
Soya chunks are also very versatile and can be cooked to mimic the flavour of
non-veg curries. The term Manchurian refers to someone who is a native or
inhabitant of Manchuria, a region in northeast China. However, the dish was primarily developed by Chinese eateries in India and has little in common with either traditional Manchu or Northeastern Chinese cuisine. Nelson Wang, a cook at the Cricket Club of India in Mumbai, is credited with creating it in 1975 after a customer asked
him to come up with a dish that wasn't on the menu.
The foundational components of an Indian dish, such as minced garlic, ginger, and green chilies, were the starting point for Wangs invention process. He then substituted soy sauce for garam masala and added cornstarch and the actual chicken after that.
Ingredients for Low Fat Soya Chunks Manchurian
Soya Chunks / Meal Maker:
By themselves, they have no flavour or smell, providing every cook with a clean slate. The boiled nuggets are a delight to cook with because of their spongy texture, which is ready to absorb any flavours you dunk them in.
Corn flour / Corn Starch :
It functions as a thickening agent. Corn starch is also combined with flour in baking formulas to increase crumb strength while also increasing grain tenderness.
Soy Sauce :
Soy sauce is a traditional Chinese condiment that is widely used in East Asia to add flavour to a variety of cooked foods as well as to aid digestion. This sauce is made from fermented soybean paste, roasted grain, brine, and the mould Aspergillus oryzae or Aspergillus sojae.
📖 Recipe Card
Soya Chunks Manchurian Recipe
Ingredients
- For Soya Chunks:
- Soya Chunks / Meal Maker – 3 cups cooked Click here to see how to cook soya chunks
- Corn flour / Corn Starch – 3 tblspn
- Salt to taste
- Sugar – 1 tsp
- Ajinomoto a pinch optional
- Soya Sauce – 1 tsp
- Oil- 2 tblspn
- For Manchurian Sauce:
- Onion – 1 chopped
- Ginger – 1 tblspn minced
- Garlic – 1 tblspn minced
- Green Chilli – 1 chopped
- Soya Sauce – 1 tblspn
- Tomato Ketchup – 1 tblspn
- Vinegar – 1 tsp or to taste
- Capsicum / Bell Pepper – 1 small chopped
- Cornflour Slurry – 3 tblspn 1 tblspn cornflour mixed with 2 tblspn of water
- Sugar – 1 tsp
- Ajinomoto – 1 tsp
- Salt to taste
- Spring Onion for garnishing
Instructions
- Take cooked soya chunks in a bowl. Add everything given in the list except oil. Mix well. Heat oil in a non stick kadai. Add the soya chunks mixture and toss well to coat.Cook on high heat for 5 mins till it gets nicely coloured and golden. Remove to a bowl.
- Now in the same pan. Add onions, ginger, garlic and green chilli and mix well.
- Add in soya sauce, vinegar, tomato ketchup and water and mix well.Bring it to a boil.
- Add in the cooked seared soya chunks and mix well.
- Add in chopped capsicum too and mix well. Slowly mix in the cornflour slurry and mix well till it gets thick.
- Garnish with spring onions and serve.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Soya Chunks Manchurian Recipe Step by Step pictures
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| Take all your ingredients |
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| Soya Chunks are cooked..Click here to see how to cook soya chunks.. |
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| add corn flour, salt, sugar and ajinomoto |
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| add soy sauce |
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| mix well |
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| Heat oil and add soya chunks in it |
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| sear well |
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| remove to a bowl |
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| add onions to the pan |
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| along with ginger and garlic |
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| green chillies |
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| salt, sugar and ajinomoto |
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| soy sauce |
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| tomato ketchup |
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| vinegar |
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| add water and boil it |
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| add in soya chunks |
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| capsicum |
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| and corn flour slurry |
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| mix well |
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| add in lots of spring onion |
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| mix well |
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| Serve |
Frequently Asked Questions
Is soya chunks better than paneer?
A great vegetarian source of protein is soya (in the form of chunks or granules). Additionally, it is typically used as a lower-calorie alternative to paneer. Did you know, however, that 100 g of soy contains more calories than 100 g of paneer.
Priya
Mouthwatering here...yummy and protein rich manchurian..
Hema
Nice healthy version, looks awesome..
Sona
Mmmmm, reminds me of Goa for some reason
swetha
wow..this is the first time visiting your and found what i needed.step by step picture of cooking amazing.thanks for your effort.Am going to try this soya manchurian receipe.
Saritha Dasareddy
Really easier method, Pictorial method is very impressive:)
Amruta Menon
Great recipe! Amazing, made this one for my dad and he loved it! You are amazing ��
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