Restaurant Style Soya Manchurian
Restaurant Style Soya Manchurian
Ingredients
For the Soya Chunks
- 1 cup soya chunks, dry, before soaking
- 4 cups water, for boiling
- 1/2 teaspoon salt, for boiling water
- 2 tablespoons all-purpose flour
- 2 tablespoons cornflour
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon salt, for marination
- 1/2 teaspoon black pepper powder
- 2-3 tablespoons water, for batter, as needed to achieve a thick coating
- 2 cups oil, for deep frying
For the Manchurian Sauce
- 1 tablespoon oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 green chilies, slit lengthwise or finely chopped
- 1/2 cup onion, diced into 1-inch pieces
- 1/2 cup capsicum, diced into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce, or Schezwan sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar, white vinegar recommended
- 1 teaspoon sugar
- 1/4 teaspoon salt, or to taste, adjust after tasting sauces
- 1/4 teaspoon black pepper powder
- 1/2 cup water
- 1 teaspoon cornflour, for slurry
- 2 tablespoons water, for cornflour slurry
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Bring 4 cups of water to a rolling boil in a pot. Add 1/2 teaspoon of salt to the water. Add 1 cup of dry soya chunks to the boiling water and let them boil for 5 minutes.
⏱️ 8 min
- 2
Drain the soya chunks thoroughly using a colander. Immediately transfer the boiled soya chunks to a bowl of cold water (or rinse under cold running water) to cool them down and prevent further cooking. Using your hands, squeeze out all excess water from the soya chunks until they are firm and as dry as possible.
⏱️ 5 min
- 3
In a large mixing bowl, add the squeezed soya chunks. Add 2 tablespoons of all-purpose flour, 2 tablespoons of cornflour, 1 tablespoon of ginger garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper powder.
⏱️ 3 min
- 4
Mix all the ingredients thoroughly with your hands, ensuring that the soya chunks are evenly coated. Gradually add 2-3 tablespoons of water, a little at a time, mixing continuously until a thick, even batter forms a thin layer coating each soya chunk. Avoid making the batter too runny.
⏱️ 3 min
- 5
Let the marinated soya chunks rest for 10-15 minutes to allow the flavors to penetrate.
⏱️ 15 min
- 6
Heat 2 cups of oil in a deep pan or wok over medium-high heat for deep frying. To test if the oil is hot enough, drop a tiny piece of coated soya chunk into it; it should sizzle immediately and rise to the surface.
⏱️ 5 min
- 7
Carefully add the marinated soya chunks to the hot oil in batches, ensuring not to overcrowd the pan, which can lower the oil temperature and result in soggy chunks. Fry each batch for approximately 3-5 minutes, or until the soya chunks turn golden brown and become crispy.
⏱️ 10 min
- 8
Remove the fried soya chunks using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Set aside.
⏱️ 2 min
- 9
For the Manchurian Sauce: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and 2 green chilies (slit lengthwise or finely chopped). Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 10
Add 1/2 cup of diced onion and 1/2 cup of diced capsicum. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
⏱️ 3 min
- 11
Add 2 tablespoons of soy sauce, 1 tablespoon of red chili sauce (or Schezwan sauce), 1 tablespoon of tomato ketchup, 1 teaspoon of white vinegar, 1 teaspoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper powder. Mix well and cook for 1 minute.
⏱️ 2 min
- 12
Pour in 1/2 cup of water and bring the sauce to a gentle simmer. In a small bowl, whisk together 1 teaspoon of cornflour with 2 tablespoons of water to create a slurry. Slowly pour the cornflour slurry into the simmering sauce while stirring continuously to prevent lumps. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 3 min
- 13
Add the fried soya chunks to the thickened Manchurian sauce. Toss gently to ensure all the soya chunks are evenly coated with the sauce.
⏱️ 1 min
- 14
Garnish with 2 tablespoons of chopped spring onion greens and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant Style Soya Manchurian
For the Soya Chunks
- 1 cup soya chunks, dry, before soaking
- 4 cups water, for boiling
- 1/2 teaspoon salt, for boiling water
- 2 tablespoons all-purpose flour
- 2 tablespoons cornflour
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon salt, for marination
- 1/2 teaspoon black pepper powder
- 2-3 tablespoons water, for batter, as needed to achieve a thick coating
- 2 cups oil, for deep frying
For the Manchurian Sauce
- 1 tablespoon oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 green chilies, slit lengthwise or finely chopped
- 1/2 cup onion, diced into 1-inch pieces
- 1/2 cup capsicum, diced into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce, or Schezwan sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar, white vinegar recommended
- 1 teaspoon sugar
- 1/4 teaspoon salt, or to taste, adjust after tasting sauces
- 1/4 teaspoon black pepper powder
- 1/2 cup water
- 1 teaspoon cornflour, for slurry
- 2 tablespoons water, for cornflour slurry
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Bring 4 cups of water to a rolling boil in a pot. Add 1/2 teaspoon of salt to the water. Add 1 cup of dry soya chunks to the boiling water and let them boil for 5 minutes.
⏱️ 8 min - 2
Drain the soya chunks thoroughly using a colander. Immediately transfer the boiled soya chunks to a bowl of cold water (or rinse under cold running water) to cool them down and prevent further cooking. Using your hands, squeeze out all excess water from the soya chunks until they are firm and as dry as possible.
⏱️ 5 min - 3
In a large mixing bowl, add the squeezed soya chunks. Add 2 tablespoons of all-purpose flour, 2 tablespoons of cornflour, 1 tablespoon of ginger garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper powder.
⏱️ 3 min - 4
Mix all the ingredients thoroughly with your hands, ensuring that the soya chunks are evenly coated. Gradually add 2-3 tablespoons of water, a little at a time, mixing continuously until a thick, even batter forms a thin layer coating each soya chunk. Avoid making the batter too runny.
⏱️ 3 min - 5
Let the marinated soya chunks rest for 10-15 minutes to allow the flavors to penetrate.
⏱️ 15 min - 6
Heat 2 cups of oil in a deep pan or wok over medium-high heat for deep frying. To test if the oil is hot enough, drop a tiny piece of coated soya chunk into it; it should sizzle immediately and rise to the surface.
⏱️ 5 min - 7
Carefully add the marinated soya chunks to the hot oil in batches, ensuring not to overcrowd the pan, which can lower the oil temperature and result in soggy chunks. Fry each batch for approximately 3-5 minutes, or until the soya chunks turn golden brown and become crispy.
⏱️ 10 min - 8
Remove the fried soya chunks using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Set aside.
⏱️ 2 min - 9
For the Manchurian Sauce: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and 2 green chilies (slit lengthwise or finely chopped). Sauté for 30 seconds until fragrant.
⏱️ 2 min - 10
Add 1/2 cup of diced onion and 1/2 cup of diced capsicum. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
⏱️ 3 min - 11
Add 2 tablespoons of soy sauce, 1 tablespoon of red chili sauce (or Schezwan sauce), 1 tablespoon of tomato ketchup, 1 teaspoon of white vinegar, 1 teaspoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper powder. Mix well and cook for 1 minute.
⏱️ 2 min - 12
Pour in 1/2 cup of water and bring the sauce to a gentle simmer. In a small bowl, whisk together 1 teaspoon of cornflour with 2 tablespoons of water to create a slurry. Slowly pour the cornflour slurry into the simmering sauce while stirring continuously to prevent lumps. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 3 min - 13
Add the fried soya chunks to the thickened Manchurian sauce. Toss gently to ensure all the soya chunks are evenly coated with the sauce.
⏱️ 1 min - 14
Garnish with 2 tablespoons of chopped spring onion greens and serve hot.
⏱️ 1 min