Soya chunks manchurian | Soya chunks recipes

Soya chunks/ soya nuggets is a great source of protein and fibre. I liked soya chunks right from the day I tasted it first time. So I always stock soya chunks and make when ever I get a chance to cook for me alone. I mostly make soya chunks curry which is my most favourite as well as easy to make. I sent this soya chunks Manchurian for last month’s Kungumam thozhi step by step series. Now last week I have been posting all summer recipes so thought of giving it a break and post this one. This one is easy to prepare too, no deep frying part. The recipe is partially adapted from Sanjeev Kapoors’ recipe, but altered to my taste.

Soya chunks manchurian recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack/ side dish
Prep Time: 20 mins     |  Cook time: 20 mins     |  Serves: 2

Ingredients

Soya chunks – 1/2 cup

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Corn flour (white corn starch) – 2 tblsp

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Capsicum – 1/2

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Onion – 1/2

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Spring onion – 2 sprigs

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Ginger, finely chopped – 1 tblsp

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Garlic, finely chopped – 1 tblsp

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Soya sauce – 1 tblsp

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Chilli sauce – 1 tblsp

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Red chilli powder – 1 tsp

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Black pepper powder – 1tsp

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Lemon juice – 1 tblsp

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Oil – 2 tblsp

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Method

1. Soak soya chunks in hot water with salt for 5 minutes. Then squeeze it, boil it in water with salt until its cooked.

2. Drain water,wash it, squeeze it, keep aside. Alternatively, you can pressure cook with salt for 2 whistles, skipping soaking.  To this, add a tblsp of corn flour, little salt, half the pepper powder, half the chilli powder and marinate.

3. Keep aside for 15 mins. Cut capsicum length wise, chop onion, spring onion and gather all the required ingredients ready.

4. Heat a non stick pan with a tsp of oil and first toss the marinated  soya chunks until the corn flour turns transparent.

5. Heat the remaining oil and first fry ginger garlic for a minute without changing its colour. Then add onion and white part of spring onion. Fry till transparent.

6. Add capsicum and fry for a minute. Add both sauces, remaining pepper and red chilli powder. Add required salt.

7. Add the tossed soya chunks, mix well. Dissolve corn flour in 1/4 cup water and add it.

8. Squirt the lemon and toss well. Lastly add the green part of spring onion.

Notes

• Do not add corn flour more than mentioned. I have used levelled tblsp of the flour, not heaped. If you add more, then the whole manchurian may get really thick.
• Adding enough salt, spice and tanginess is must. Otherwise manchurian will be bland.
• Use dark soya sauce for good colour.
• Add finely chopped coriander leaves along with spring onion for a unique flavor.
• Soya chunks should be cooked soft in order to absorb all the ingredients we add.

Serve with fried rice or hakka noodles the best. I can have it as such too.