Soya chunks manchurian is a delicious tasty manchurian dish made with nutritious soya chunks. It is rich in bean protein which is very healthy food that can be added as a side dish to any menu. it tastes almost like chicken manchurian. This consumes less oil unlike our regular manchurian and it can be made very quick. If you are not a big fan of soya chunks still try this Soya chunks manchurian recipe and you will not feel the regular soya smell it’s juicy, crispy and tasty at the same time.
Boil about 2 – 3 cups of Water and then put the Soya Chunks into this water and soak it for about ten minutes. Squeeze the Soya Chunks well and remove the water from the Soya Chunks and keep them aside.
Take Soya Sauce in a Bowl, add Vinegar, Sugar, Red Chilli paste and required quantity of Salt also and mix them together properly and keep it separately
Take the soaked Soya Chunks in a Vessel/Bowl. Add Maida flour, Salt, Ginger paste, Garlic paste, Corn flour and mix them together and keep it aside for about ten minutes.
Heat Oil in a Cheenachatti. Put the Soya Chunks (mixed with Maida flour, Salt, Ginger and Garlic pastes and Corn flower) depending on the capacity of Cheenchatti into this hot Oil and fry the Soya Chunks properly (generally, it may take about 5 – 7 minutes to fry the Soya Chunks). When colour of the Soya Chunks turns into golden/brown, take them out and keep in a plate separately.
Heat some Oil in a Cheenachatti again. Add Chopped Onion, Garlic, Green Chilli and Ginger into this hot oil and stir it well.
When colour of this mix turns into golden, add the mix prepared with Soya Sauce, Vinegar and Red Chilli paste, stir the mix and boil it for about five minutes.
After about five minutes, add the fried Soya Chunk pieces along with 2 – 3 Tspns of Tomato Sauce and stir it well.
Soya Chunk Manjurian is ready. Garnish it with chopped Coriander leaves. This Manjurian can eat directly or serve with Chappathi/Poori/Dosa.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.