Soya Chunk Manchurian

Soya Chunk Manchurian | High-Protein Indo-Chinese Delight

Introduction

Soya Chunk Manchurian is a delicious twist on the classic Indo-Chinese favorite, tailored for vegetarians and health-conscious food lovers. It blends the bold, tangy flavors of Manchurian sauce with protein-rich soya chunks, creating a wholesome dish that satisfies both taste and nutrition. Whether dry or with gravy, this dish is a great option for starters, lunchboxes, or even as a side with fried rice or noodles.

The Popularity of Indo-Chinese Fusion

Over the years, Indo-Chinese dishes like Gobi Manchurian, Paneer Chilli, and now Soya Chunk Manchurian have taken center stage in Indian street food and restaurant menus. The appeal lies in their spicy, sweet, and tangy sauces combined with crispy or soft bite-sized ingredients.

Health Benefits of Soya Chunks

Soya chunks, also known as textured vegetable protein (TVP), are packed with plant-based protein, making them an excellent choice for vegetarians, vegans, and fitness enthusiasts. They are low in fat, high in fiber, and rich in iron and calcium. When used in a Manchurian-style dish, they absorb the flavors beautifully while retaining their chewy texture.

Perfect for Weeknight Meals or Special Occasions

Soya Chunk Manchurian is not just a treat for your palate but also a visually appealing dish. Its glossy sauce, vibrant vegetables, and perfectly coated chunks make it a hit at family dinners and parties. It’s quick to prepare and requires only a few basic ingredients, making it ideal for busy weekdays.

Serving Suggestions and Variations

Pair Soya Chunk Manchurian with fried rice, vegetable noodles, or even plain steamed rice. It can be made in a dry form as an appetizer or with gravy for a more hearty main course. Add bell peppers, spring onions, or cashews for added crunch and flavor.

Soya Chunk Manchurian

Soya Chunk Manchurian is a high-protein Indo-Chinese vegetarian dish packed with flavor and nutrition. Perfect as a starter or main course.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Chinese

Servings 2 people

Ingredients

  

1x2x3x

• 200 Gms Soya Chunk
• 1 Tspn Sugar
• 2 Tspns Maida flour
• 2 Tspns Soya Sauce
• 1 Tspn Vinegar
• Salt To taste
• 1 Tspn Garlic Paste
• 1 Tspn Ginger Paste
• 2 Tspns Corn Flour
• 2 Tspns Red Chilli Paste
• 4 Tspns Tomato Sauce
• 1 Tspn Chopped Garlics
• ¼ Cup Chopped Onion
• 2 Tspns Chopped Green Chilli
• 1 Tspn Chopped Ginger
• Chopped Coriander leaves As required
• Refined Oil As required to deep fry

Instructions

 

• 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.
  

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