Chilli Soya Manchurian
Chilli Soya Manchurian is a spicy Indo-Chinese fusion dish made with crispy fried soya chunks tossed in a tangy, garlicky sauce with onions, capsicum, and green chilies. Packed with flavor and protein, it serves as a delicious appetizer or a side dish with fried rice or noodles. Perfect for vegetarians craving a bold, street-style Chinese experience.
Ingredients
🔥 Boiling Soya Nuggets
- 2 cups Soyabean Nuggets (dried)
- 1 litre Water
- 3 tbsp Soya Sauce
- ½ tsp Salt
- 1 tsp Garlic (chopped)
- 3 tbsp Onion (chopped)
- 2 tsp Green Chilli (chopped)
- 1 tsp Ginger (chopped)
🍘 For Manchurian Balls
- ¼ cup Spring Onions (chopped)
- Handful Coriander (chopped)
- A generous pinch Salt
- 2 tsp Green Chilli (chopped)
- 3 tbsp Lemon Juice
- ½ tsp Pepper Powder
- 3 tbsp Corn Starch
- 5 tbsp All-Purpose Flour
- Oil for deep frying
🌶️ For Chilli Manchurian Sauce
- 3 tbsp Oil
- 2 Dry Red Chillies
- 1 tbsp Garlic (chopped)
- 1 tbsp Ginger (chopped)
- ¼ cup Onion (chopped)
- 2 tsp Green Chilli (chopped)
- ¼ cup Yellow Capsicum (diced)
- ¼ cup Green Capsicum (diced)
- ¼ cup Red Capsicum (diced)
- 2 tbsp Chilli Sauce
- 4 tbsp Soya Sauce (light)
- ½ cup Tomato Ketchup
- 1 tbsp Vinegar
- Salt to taste
- Handful Spring Onions (chopped)
- 3 cups Water / Stock
- 1 tbsp Corn Starch
- 3 tbsp Water (for slurry)
- Handful Coriander (chopped)
Instructions
- In a pan add 1 lit water and add soya nuggets, soya sauce, salt, garlic, onions, chilli and ginger. Bring it to a boil and then lower the heat. Cook for 5-7mins or till the soya chunks get tender. Once they are soft increase the heat to dry up all of the water. Once done remove from heat and spread it on a tray to cool completely.
- Once it cools completely, we fry them in hot oil. Take care to add them individually into the oil so that they do not stick to each other. Fry them on high heat so that the outer coating cooks, remove to an absorbent paper and keep aside.
- For the chilli Manchurian sauce heat a pan and pour oil. Add dry red chilli and an give a quick stir followed by garlic, ginger and onions and give a quick stir for a minute. Add chillies, capsicum and toss them for a minute. Pour chilli sauce, soya sauce, tomato ketchup, vinegar, salt, and stir them on high heat.
- Add the Manchurian balls and spring onions and keep tossing or stirring them till all of the sauce coats the Manchurian balls. At this stage if you wish to serve them dry or as a snack remove them from heat sprinkle some chopped coriander and spring onions on top and serve.
- But if you wish to serve them with sauce then add 3cups of water and bring it to a boil/ separately dissolve cornstarch with 3tbsp of water to make a thin slurry and add it to the boiling Manchurian. Cook till the sauce thickens then turn off the heat. Sprinkle some more spring onions and chopped coriander, mix and serve them hot.
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