Soya Chunk Manchurian Recipe – Spicy Indo-Chinese Street Food

Last Updated on 6 months ago by Neha Deshmukh

Soya Chunk Manchurian Recipe – Spicy Indo-Chinese Street Food

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect balance of sweet, sour, and spicy. And today, I’m sharing my go-to recipe for Soya Chunk Manchurian – it’s seriously addictive! I first made this when I was craving the street food version but wanted a slightly healthier, homemade option. Trust me, this one hits the spot.

Why You’ll Love This Recipe

This Soya Chunk Manchurian is a winner for so many reasons. It’s quick to make (ready in under 30 minutes!), packed with flavour, and a fantastic vegetarian protein source. Plus, it’s a crowd-pleaser – perfect for a weeknight dinner or a party starter. It’s that classic Indo-Chinese comfort food we all crave!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup soya chunks (about 150g)
• 3 tablespoon corn flour (about 36g)
• 2 tablespoon maida (all-purpose flour) (about 24g)
• 1 teaspoon pepper powder (about 5g)
• ¾ teaspoon red chilli powder (about 3g)
• 1 tablespoon oil (about 15ml)
• ½ cup capsicum, diced (about 75g)
• 1 tablespoon garlic, minced (about 7g)
• 3 tablespoon onion, diced (about 30g)
• ¼ teaspoon soya sauce (about 5ml)
• ½ teaspoon red chilli sauce (about 2.5ml)
• 1 tablespoon tomato sauce (about 15ml)
• ½ teaspoon schezwan sauce (about 2.5ml)
• ¼ teaspoon pepper powder (about 1.25g)
• 2 tablespoon tomato sauce (about 30ml)
• ½ teaspoon corn flour (about 2.5g)
• 1 tablespoon spring onions (white part), chopped (about 7g)
• 2 tablespoon spring onions (green part), chopped (about 7g)

Ingredient Notes

Let’s talk ingredients for a sec!

• Soya Chunks: These are a fantastic source of plant-based protein and absorb flavours beautifully. They’re also a great alternative to meat if you’re looking to reduce your consumption.
• Schezwan Sauce: Don’t skimp on this! A good quality Schezwan sauce is key to getting that authentic Indo-Chinese flavour. I usually look for one with visible chilli flakes and a good aroma.
• The Sauce Balance: The magic of Manchurian lies in the balance of sweet (tomato sauce), sour (a touch from the chilli sauce), and spicy (red chilli powder and Schezwan sauce). Feel free to adjust these to your liking – I’ll give you tips on that later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil some water and add the soya chunks. Let them sit for about 10 minutes to soften up. Then, drain them and rinse thoroughly with cold water 2-3 times. This gets rid of any excess salt and makes them nice and fluffy.
2. Squeeze out any extra water from the soya chunks and chop each one into 2 pieces.
3. In a bowl, mix together the corn flour, maida, pepper powder, red chilli powder, and salt. Add just enough water to form a smooth batter – it shouldn’t be too runny.
4. Dip each soya chunk into the batter, making sure it’s fully coated. Then, shallow or deep fry them in oil until they’re golden brown and crispy. Drain them on paper towels to remove any excess oil.
5. Heat a tablespoon of oil in a pan. Add the minced garlic and the white parts of the spring onions and sauté for 1-2 minutes until fragrant.
6. Add the diced onions and sauté until they become translucent. Then, add the diced capsicum and cook for another 2 minutes.
7. Now for the sauce! In a small bowl, whisk together the soya sauce, chilli sauce, tomato sauce, Schezwan sauce, corn flour, water, and salt. Pour this mixture into the pan with the veggies.
8. Bring the sauce to a boil, then add the fried soya chunks and a sprinkle of pepper powder. Toss everything together until the soya chunks are evenly coated in the sauce.
9. Finally, garnish with the chopped green parts of the spring onions and serve immediately!

Expert Tips

• Crispy Soya Chunks: The key to amazing Manchurian is crispy soya chunks! Make sure to squeeze out all the excess water before frying.
• Don’t Overcrowd the Pan: When frying the soya chunks, work in batches to avoid overcrowding the pan. This will ensure they get nice and crispy.
• Taste as You Go: Always taste the sauce and adjust the seasonings to your liking.

Variations

• My Family’s Favourite: My kids love it when I add a little bit of pineapple to the sauce for a sweet and tangy twist.
• Veggie Boost: Feel free to add other veggies like carrots, beans, or cauliflower.
• Paneer Manchurian: Swap the soya chunks for paneer (Indian cheese) for a richer, creamier version.

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check that your Schezwan sauce doesn’t contain any fish sauce or other animal products.

Gluten-Free Adaptation

To make this gluten-free, simply substitute the maida (all-purpose flour) with a gluten-free flour blend. A 1:1 replacement works perfectly.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ¼ teaspoon and use a mild Schezwan sauce.
• Medium: Stick to the recipe as is.
• Hot: Add an extra ½ teaspoon of red chilli powder and use a spicier Schezwan sauce. You can also add a pinch of cayenne pepper.

Festival Adaptations

This makes a fantastic starter for celebrations like Diwali or New Year’s! It’s always a hit with guests.

Serving Suggestions

Serve Soya Chunk Manchurian hot, with a side of fried rice or noodles. It’s also delicious on its own as a snack.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the soya chunks will lose some of their crispness. Reheat gently in a pan or microwave.

FAQs

What are soya chunks and are they healthy?

Soya chunks are made from defatted soybean flour and are a great source of plant-based protein, fibre, and iron. They’re a healthy and affordable alternative to meat.

Can I make this recipe ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator for up to a day. However, it’s best to fry the soya chunks and assemble the dish just before serving to maintain their crispness.

What is the best way to get the soya chunks crispy?

Squeeze out all the excess water from the soya chunks before frying, and don’t overcrowd the pan. Fry in batches for best results.

Can I use a different type of sauce instead of Schezwan sauce?

While Schezwan sauce is key to the authentic flavour, you can substitute it with a mix of chilli garlic sauce and a dash of tomato paste.

How can I adjust the sweetness/sourness of the sauce?

Add more tomato sauce for sweetness, and a squeeze of lemon juice or a dash of vinegar for sourness.