Soya chunks manchurian | Soya chunks recipes - Raks Kitchen (2024)

5 from 2 votes

• ½ cup Soya chunks
• 2 tablespoon Corn flour white corn starch
• ½ Capsicum
• ½ Onion
• 2 sprigs Spring onion
• 1 tablespoon Ginger finely chopped
• 1bsp Garlic finely chopped
• 1 tablespoon Soya sauce
• 1 tablespoon Chilli sauce
• 1 teaspoon Red chilli powder
• 1 teaspoon Black pepper powder
• 1 tablespoon Lemon juice or vinegar 1 tsp
• 2 tablespoon Oil

Cooking soya chunks

• Soak soya chunks in hot water with salt for 5 minutes.

• Then squeeze it, boil it in water with salt until its soft .

• Drain water, wash it, squeeze it, keep aside.

• Alternatively, you can pressure cook with salt for 2 whistles, skipping soaking.

Marination

• To the prepped soya chunks, add a tablespoon of corn flour, little salt, half the pepper powder, half the chilli powder and marinate.

• Keep aside for 15 mins.

• Cut capsicum length wise, chop onion, spring onion and gather all the required ingredients ready.

Stove work

• Heat a non stick pan with a teaspoon of oil and first toss the marinatedsoya chunks until the corn flour turns transparent.

• Heat the remaining oil and first fry ginger garlic for a minute without changing its color.

• Then add onion and white part of spring onion. Fry till transparent.

• Add capsicum and fry for a minute. Pour in both sauces, remaining pepper and red chilli powder. Sprinkle required salt.

• Add the tossed soya chunks, mix well. Dissolve corn flour in ¼ cup water and add it.

• Squirt the lemon or add vinegar and toss well. Lastly add the green part of spring onion

• Do not add corn flour more than mentioned. I have used levelled tablespoon 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.