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Thursday, April 16, 2015

Soya chunks/ soya nuggets is a great source of protein and fibre. I liked soya chunks right from the day I tasted it first time. So I always stock soya chunks and make when ever I get a chance to cook for me alone. I mostly make soya chunks curry which is my most favourite as well as easy to make. I sent this soya chunks Manchurian for last month’s Kungumam thozhi step by step series. Now last week I have been posting all summer recipes so thought of giving it a break and post this one. This one is easy to prepare too, no deep frying part. The recipe is partially adapted from Sanjeev Kapoors’ recipe, but altered to my taste.

Soya chunks manchurian recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack/ side dish
Prep Time20 mins     |  Cook time: 20 mins     Serves: 2


Soya chunks – 1/2 cup

Corn flour (white corn starch) – 2 tblsp

Capsicum – 1/2

Onion – 1/2

Spring onion – 2 sprigs

Ginger, finely chopped – 1 tblsp

Garlic, finely chopped – 1 tblsp

Soya sauce – 1 tblsp

Chilli sauce – 1 tblsp

Red chilli powder – 1 tsp

Black pepper powder – 1tsp

Lemon juice – 1 tblsp

Oil – 2 tblsp


  1. Soak soya chunks in hot water with salt for 5 minutes. Then squeeze it, boil it in water with salt until its cooked.
  2. 1-soaking
  3. Drain water,wash it, squeeze it, keep aside. Alternatively, you can pressure cook with salt for 2 whistles, skipping soaking.  To this, add a tblsp of corn flour, little salt, half the pepper powder, half the chilli powder and marinate.
  4. 2-wash
  5. Keep aside for 15 mins. Cut capsicum length wise, chop onion, spring onion and gather all the required ingredients ready.
  6. 3-marinate
  7. Heat a non stick pan with a tsp of oil and first toss the marinated  soya chunks until the corn flour turns transparent.
  8. 4-toss
  9. Heat the remaining oil and first fry ginger garlic for a minute without changing its colour. Then add onion and white part of spring onion. Fry till transparent.
  10. 5-fry
  11. Add capsicum and fry for a minute. Add both sauces, remaining pepper and red chilli powder. Add required salt.
  12. 6-fry
  13. Add the tossed soya chunks, mix well. Dissolve corn flour in 1/4 cup water and add it.
  14. 7-add
  15. Squirt the lemon and toss well. Lastly add the green part of spring onion.
  16. 8-ready


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

Serve with fried rice or hakka noodles the best. I can have it as such too.

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  1. Looks awesome and mouthwatering. Loved the glossy look

  2. I love soya chunks too.. nice clicks Raks

  3. I dont have chilli sauce in hand,can i omit it?...

  4. Wow that is super tempting... Very nicely done.

  5. This comment has been removed by the author.

  6. Nice recipe with lovely pics...1st step is not clear. we are soaking in hot water with salt then boiling in water with salt...then in 2nd step we squeeze the water...will chunks remain salty???

  7. Lovely recipe.well explained and would definitely try it

  8. wow different and yummy and healthy...shud try this...

  9. looks like a yummy treat to make for the weekend. ill be trying for sure

  10. Where did you use chilli and soya sauce?

  11. Delicious n easier than normal Manchurian

  12. prepared ..but didnt get expected taste

  13. I made it today, it was very good. Thanks for showing us a recipe so simple n yet very tasty :)


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