Craving that irresistible crunch and savory flavor of Soya Manchurian? This beloved Indo-Chinese dish is a fantastic vegetarian alternative to traditional meat-based Manchurian, offering a satisfying and flavorful experience. Made with crispy soya chunks, a vibrant sauce, and a medley of aromatic spices, this recipe delivers an authentic taste that rivals restaurant quality. Forget takeout – you can easily create this culinary masterpiece in your own kitchen. It's surprisingly simple to make, even for beginner cooks.
This recipe breaks down the process of making perfectly crispy soya chunks and a rich, tangy sauce into easy-to-follow steps. Get ready to embark on a culinary adventure as we guide you through each stage, from preparing the soya to achieving that signature Manchurian flavor. Let's dive into the step-by-step instructions and create some delicious, homemade Soya Manchurian!
Tools Needed
- Pan
- Gas stove
- Strainer
- Frying pan
Ingredients
- Soya chunks
- Water: 1 litre
- Salt
- Garlic paste: 2 spoons
- Red chilli paste: 2 spoons
- Soy sauce: 1 spoon
- Green chilli sauce
- Ketchup
- Corn flour: 2 spoons
- Rice flour: 1 spoon
- Oil
- Ginger
- Green chilies
- Onion
- Capsicum
- Schezwan sauce: 2 spoons
- Dark soy sauce: 1 spoon
- Tomato ketchup
- White vinegar
- Spring onion
Step-by-Step Instructions
Step 1. Prepare the Soya Chunks
- Boil soya chunks in 1 litre of water with a little salt. Don't overboil.
- Drain the water and set aside. The soya chunks shouldn't be completely dry.
- Mix the drained soya chunks with garlic paste, red chilli paste, soy sauce, green chilli sauce, and ketchup. Add salt to taste.
- Add corn flour and rice flour to the mixture and mix well. This will give the Manchurian a crispy exterior and juicy interior.
Step 2. Fry the Soya Manchurian Balls
- Heat oil in a pan. Fry the soya mixture in small balls until golden brown and crispy.
Step 3. Make and Cook the Gravy
- Heat oil in a wok or frying pan until it starts to smoke. Add garlic, ginger, and green chilies and stir-fry for a few seconds.
- Add chopped onions and capsicum. Stir-fry for about a minute.
- In a separate bowl, whisk together cornflour, Schezwan sauce, soy sauce, green chilli sauce, tomato ketchup, white vinegar, and a little water to make a smooth gravy.
- Pour the gravy into the wok with the onions and capsicum. Cook for four minutes. Add salt to taste.
Step 4. Combine and Serve
- Add the fried soya Manchurian balls to the gravy and mix well.
- Garnish with spring onions and serve hot.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Don't overboil the soya chunks. Slightly moist is ideal.
- The key to crispy Manchurian is the right balance of corn flour and rice flour.
- Heat the oil until it smokes for the best results.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 60-75g
- Protein: 25-30g
FAQs
1. Can I use frozen soya chunks?
Yes, but ensure they are completely thawed and patted dry before proceeding with the recipe. This helps them crisp up properly.
2. What can I substitute for soy sauce?
Tamari or coconut aminos are good alternatives for a similar salty, umami flavor. Adjust the amount based on the saltiness of your substitute.
3. How can I make the soya Manchurian spicier?
Add more red chili flakes or a teaspoon of gochujang (Korean chili paste) to the sauce for extra heat.
So there you have it – a delicious and satisfying batch of homemade Crispy Soya Manchurian! This recipe is perfect for a weeknight meal or a fun weekend cooking project, impressing friends and family alike. Enjoy the crunchy texture and flavorful sauce, and don't hesitate to experiment with different spices and sauces to personalize your dish.