Soya Manchurian is a delicious Indian Chinese fusion main course dish. It is a vegan chilli chicken – also known as soya chilli. Be sure to watch the video!
- What is ‘Manchurian’?
- The Soya Chunks
- How To Cook Soya Chunks
- Other Ingredients Required
- Watch Soya Manchurian Video
- My Tried & True Tips
- Serving Suggestion
- More Indian Chinese Recipes
- Soya Manchurian Recipe
What is ‘Manchurian’?
Manchurian is a widely popular main course dish of Indian Chinese fusion cuisine . A key ingredient like vegetable balls , chicken, cauliflower , soya chunks, paneer, or mushroom is crispy fried and later dunked in a sweet and spicy Chinese-style gravy sauce.
Manchuria is the name of a place in China. The invention credit of this dish goes to the Chinese migrant workers in India, who started their restaurants to cater to the local food lovers in East India.
Today we have approximately 97 lakh search results of Manchurian Recipe on Google. It is one of the staple takeaway orders in the Indian sub-continent.
Soya Chunks Manchurian is a vegetarian and vegan version of chicken Manchurian.
The Soya Chunks
Soya Chunks or the soya wadi, also known as meal maker, is the key ingredient of this vegetarian Manchurian recipe. It is a vegan, vegetarian, high-protein plant-based ingredient with a chewy, fibrous, mock meat-like texture.
Across India, the packets of soya chunks are easily available at grocery stores or in the supermarket. It is mainly used for making a variety of Indian vegetarian curries .
How To Cook Soya Chunks
Step 1) Soak soya chunks in warm water to soften. Later, squeeze out all the water from the soaked chunks. They become soft, moist, and ready to use.
Step 2) For a chilli chicken-like texture, the soya chunks are coated with flour and fried till crisp. The fried soya chunks are a pretty tasty snack in itself. I keep on munching them while making the gravy for Manchurian.
Substitute soya chunks in this Manchurian recipe with firm tofu, tempeh, mushrooms, or mock meat.
Other Ingredients Required
- Crispy Soya Chunks: All-purpose flour, cornflour (starch), ginger-garlic paste, salt, and black pepper. Vegetable Oil for shallow-frying.
- Vegetables: I love the combination of capsicum, onion, and colourful bell peppers, along with soya chunks. You can add zucchini, carrot, baby corn, mushroom, or any other vegetables of your choice.
- Sauces: Light Soy Sauce, Red Chilli Sauce, Tomato Sauce, White Vinegar
- Seasoning & Herbs: Garlic, Ginger, Spring Onion, Salt
Watch Soya Manchurian Video
My Tried & True Tips
- Soya Chunks: Soak them in warm water till each soya piece is soft. Or boil them in salted hot water. Make sure to squeeze all the excess water from the soya chunks.
- Crispy Texture: The USP of this Manchurian gravy is the crispy bits of fried soya chunks. Deep or shallow frying the flour-coated soya chunks is the right way to get the perfect crunchy texture. But if you are not too keen on eating fried food, air fry the flour-coated soya chunks till they are crispy.
- The Sauce: If you like it thick and saucy, do not add too much water. But if you want a little extra gravy to accompany the rice, add 2 cups water along with a thickening cornstarch slurry and simmer over low heat until the sauce thickens.
Serving Suggestion
Soya Manchurian is an Indian Chinese main course dish. Hence, it is served with various sides such as fried rice , chili garlic noodles , mushroom fried rice , plain white rice, or Jasmine rice.
If you are not keen on eating too many carbohydrates or noodles, you can serve Soya Manchurian Gravy with brown rice or quinoa.
Transfer the leftover Manchurian gravy to an airtight container and store it in the refrigerator. You can store it for 3 – 5 days.
Next, reheat the Manchurian in the microwave or on the stovetop in a saucepan. Add ¼ Cup of water while reheating the Manchurian if it seems too thick.
More Indian Chinese Recipes
- Chilli Paneer
- Chilli Chicken
- Gobi Manchurian
- Mushroom Fried Rice
- Chilli Mushroom Gravy
- Chinese Style Chop Suey
- Vegetable Hot Garlic Sauce
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup soya chunks (meal maker)
- ▢ 4 Cup water
- ▢ ¼ Cup all-purpose flour (maida)
- ▢ 2 tablespoon corn flour (starch)
- ▢ 1 teaspoon ginger-garlic paste ( see recipe )
- ▢ Salt and black pepper to taste
- ▢ 1 ½ Cup refined oil
Ingredients For Manchurian Gravy
- ▢ 4 tablespoon refined oil
- ▢ 2 tablespoon minced garlic
- ▢ 1 tablespoon ginger, finely chopped
- ▢ 1 tablespoon green chili, finely chopped
- ▢ ½ Cup shallots (sambar onion)
- ▢ ½ Cup capsicum, diced
- ▢ 1 Cup bell pepper, diced
- ▢ 1 tablespoon white vinegar
- ▢ 1 tablespoon light soy sauce
- ▢ 2 tablespoon red chili sauce
- ▢ 2 tablespoon tomato sauce or ketchup
- ▢ Salt to taste
- ▢ 1 Cup water
- ▢ 1 tablespoon green onion, chopped
Instructions
- 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 .
Recipe Notes:
- 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.
Nutrition
We follow a strict NO SPAM Policy
Soya Manchurian Recipe
Equipment
- Mixing Bowl
- Deep Frying Pan
- Chinese Wok
Ingredients
- 2 Cup soya chunks (meal maker)
- 4 Cup water
- ¼ Cup all-purpose flour (maida)
- 2 tablespoon corn flour (starch)
- 1 teaspoon ginger-garlic paste ( see recipe )
- Salt and black pepper to taste
- 1 ½ Cup refined oil
Ingredients For Manchurian Gravy
- 4 tablespoon refined oil
- 2 tablespoon minced garlic
- 1 tablespoon ginger, finely chopped
- 1 tablespoon green chili, finely chopped
- ½ Cup shallots (sambar onion)
- ½ Cup capsicum, diced
- 1 Cup bell pepper, diced
- 1 tablespoon white vinegar
- 1 tablespoon light soy sauce
- 2 tablespoon red chili sauce
- 2 tablespoon tomato sauce or ketchup
- Salt to taste
- 1 Cup water
- 1 tablespoon green onion, chopped
Instructions
- 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 .
Video
Notes
- 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.
Nutrition
Orange Salad – a glamorous and delicious way to eat oranges. The highlight of this citrus salad is the sweet and spicy orange ginger dressing.
- Ingredients Required
- Orange Ginger Salad Dressing
- Assemble The Salad
- Serving Suggestions
- More Salad Recipes
- The BEST Orange Salad Recipe
Whether enjoyed on a warm summer day or as a vibrant addition to a winter feast, orange salad is a celebration of the season’s bounty – a simple yet sensational salad recipe.
Oranges shine in salads. By pairing juicy citrus with crisp salad greens, pomegranate, savoury soft cheese, and crunchy nuts, you create a symphony of flavours and textures that tantalize the taste buds and delight the senses.
Use the oranges to make my teatime egg-free orange cake or the luscious Grandma-style orange marmalade .
Ingredients Required
- Oranges: Whether you opt for the classic navel orange, the tangy blood orange, Indian kinnow or the fragrant mandarin, each variety brings its unique flavour profile to the table.
- Crisp salad greens such as arugula, spinach, rocket, arugula, or mixed baby lettuces provide a delicate bed for the oranges to shine, while also adding a refreshing crunch to each bite.
- Pomegranate add sweetness, colour, and texture to this orange salad.
- Soft Cheese like feta, bocconcini, fresh mozzarella, or goat cheese are ideal for this salad recipe.
- Toasted Walnuts or Pistachios give a delicious crunch to the salad and make it more nutritious.
- Mint Leaves add a breath of freshness to the salad.
Orange Ginger Salad Dressing
To further elevate the flavour profile of the orange salad, experiment with different dressings and vinaigrettes that complement the citrusy brightness of the oranges.
A classic vinaigrette made with olive oil, balsamic vinegar, and a touch of honey or maple syrup provides a perfect balance of sweetness and acidity.
For those looking to add a hint of spiciness to their salad, try my orange ginger dressing. It has:
- orange juice
- grated ginger
- drizzle of honey
- extra virgin olive oil
- chilli flakes for the heat
- a pinch of salt to bring the flavours together
Assemble The Salad
Prepare Dressing: Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together.
Toast walnuts or pistachios in a pan over medium heat for 1 – 2 minutes. Allow them to cool completely.
Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into rounds or wedges.
Arrange fresh and crisp salad greens on a large serving platter or bowl.
Add oranges, pomegranates, toasted nuts, and cheese over the salad greens.
Drizzle the salad with orange ginger dressing , ensuring that each salad green is lightly coated with the dressing.
For an extra burst of freshness , garnish the salad with fragrant herbs such as mint, basil, or cilantro.
Serving Suggestions
Orange salad is a versatile dish that one can enjoy as a light and refreshing entree.
For festive feasts, you can pair it with grilled chicken, shrimp, or salmon for a satisfying main course.
I do not recommend storing this citrus salad or leaving it at room temperature for 2 – 3 hours. It becomes watery and loses its crunch.
More Salad Recipes
- Avocado Salad
- Fattoush Salad
- Chickpea Salad
- Pineapple Salad
- Herb Potato Salad
- Green Papaya Salad
- Summer Tomato Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 2 large size orange
- ▢ 2 Cup mixed lettuce
- ▢ ¼ Cup pomegranate pearls
- ▢ ⅛ Cup feta cheese crumbled
- ▢ ⅛ cup coarsely chopped walnuts
- ▢ 6 sprigs fresh mint leaves, finely chopped
Ingredients For Ornage Ginger Dressing
- ▢ ¼ Cup unsweetened orange juice
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 tablespoon honey or maple syrup
- ▢ 1 lemon juiced
- ▢ 1 teaspoon grated ginger
- ▢ ¼ teaspoon red chilli flakes
- ▢ ⅛ teaspoon salt or to taste
Instructions
- Start with adding all the dressing ingredients in a jar or a bowl. Close the jar with a tight-fitting lid. Shake it well until oil and fruit juice are emulsified and come together. If using a bowl, whisk the dressing until all ingredients are combined well.
- Toast walnuts in a pan over medium heat for 1 – 2 minutes. Allow them to cool completely. Roughly chop them.
- Remove the skin of the oranges. Segment the oranges to remove the peel and pith, leaving behind only the juicy flesh. Cut them into rounds or wedges.
- Arrange fresh and crisp salad greens on a large serving platter or bowl.
- Neatly arrange oranges, pomegranates, toasted nuts, and cheese over the salad greens.
- Drizzle the salad with orange ginger dressing , ensuring that each salad green is lightly coated with the dressing.
- Add finely chopped mint leaves for a breath of freshness.
- Serve Orange Salad immediately.
Recipe Notes:
- Salad Greens: You can use a variety of lettuce, arugula or rocket leaves, kale, or baby spinach as the base of the salad.
- If you are washing salad greens, make sure to spin dry them before adding to the salad.
- I do not recommend storing this citrus salad or leaving it at room temperature for 2 – 3 hours. It becomes watery and loses its crunch. After adding dressing, serve the orange salad immediately.
Nutrition
We follow a strict NO SPAM Policy
