This can be served as a evening snack or in a meal along with Noodles or Fried rice. It is best served immediately after adding the fried chunks to the sauce. Soya chunks turn out to be very crispy once they are fried and remain the same for about an hour. They begin to turn soggy after 5 to 7 mins of adding them to the sauce. So make sure, you add the fried chunks only before serving it. For more Soya recipes, you can checkMeal maker frySoya chunks curryMealmaker cutletSoya pakoraSoyakeema sandwich
Preparation for soya chunks manchurian
- Heat water in a pan and add soya chunks. Allow them to soak for 15 mins until they turn soft. Squeeze up the frothy liquid from the soya and add them to fresh water again. Rinse well and squeeze again to remove the froth. This froth if not removed a few times can cause indigestion or tummy upset.
- Transfer the drained soya chunks to a mixing bowl. I used the same utensil/ pan used to heat up the water.
- Add ginger garlic paste, red chili powder, salt and corn flour.
- Mix everything well. If needed sprinkle some water. Set these aside for 10 to 15 mins.
- Deep fry or bake them at 220 C in oven until golden. Heat oil in a kadai, when the oil is hot fry the soya chunks on a medium heat.
- Drain them to a kitchen tissue.
How to make soya chunks manchurian
- Pour 1 tbsp oil and saute garlic until they turn aromatic.
- Add spring onions or onions. Saute for 2 mins.
- Next add in the capsicum and saute for another 1 to 2 mins.
- Pour soya sauce.
- Add Chili sauce and tomato sauce.
- Stir in ¾ tsp corn flour in half cup water and dissolve it completely. Pour this to the pan.
- Keep stirring and add salt, sugar, vinegar as needed.
- Check the taste and add red chili powder as needed, Add pepper too if desired.
- Mix and cook until the sauce thickens.
- Cool the sauce a bit and add the fried soya chunks. Garnish soya chunks manchurian with spring onions and serve immediately. Related Recipes
Soya chunks manchurian
