The Best Soya Manchurian Recipe without Deep Frying
Planning to whip up some Indo-Chinese magic in your kitchen? How about a non-fried twist to keep it healthy and delicious? Today’s post explores a Soya Manchurian recipe without deep-frying, offering a guilt-free yet delicious alternative.
Soya Manchurian is commonly found in bustling street food markets across India. Street stalls and food vendors in cities and towns often feature this Indo-Chinese delight, offering it as a flavorful snack.
Veg or non veg manchurian stands out as a favorite for its savory, tangy, and slightly sweet flavor profile. Soya Manchurian, in particular, is a vegetarian adaptation of the traditional Manchurian recipe. It is a delicious fusion Indo-Chinese dish that combines the goodness of soya chunks with a tangy and spicy Manchurian sauce.
Traditionally, the soya chunks are coated and deep-fried to achieve a crispy texture before being coated in a flavorful sauce. As our awareness of healthier eating habits grows, the need for modified recipes becomes crucial.
About Soya Manchurian Recipe
The Soya Manchurian recipe without deep frying offers a healthier twist to the popular Indo-Chinese dish. By opting for shallow frying instead of deep frying, this recipe significantly reduces the overall oil content, making it a lighter and more nutritious option.
I think the make or break in most soya dishes is flavoring. On their own, soya chunks do not have a flavor. They have a relatively neutral taste, so they need adequate spices to taste good, or it’s just a bland boiled chunk of protein.
In this unique recipe, the cooking methods greatly influence the overall taste and profile of the soya chunks-based dish. Soya chunks are cooked in flavored water to enhance their taste and impart additional flavors.
This soya manchuria recipe can be nailed by any novice or beginner.
What makes soya manchurian special? The sauces used in Soya Manchurian are a perfect balance of savory and tangy flavors. It typically combines ingredients such as garlic, ginger, onions, green chilies, tomato ketchup, soy sauce, chili sauce, vinegar, and salt. This combination creates a robust and tangy sauce that coats the soya balls and adds depth to the overall dish.
This alternative method ensures a lighter and healthier version of the dish, making it suitable for those who are conscious of their oil intake.
This soya chunks manchurian is quick to make since there is no deep frying and minimal chopping or preparation work.
By following the alternative method mentioned in this article, you can savor the flavors and textures of Soya Manchurian without the guilt of excessive oil.
Reasons to try
Quick and easy to make.
Beginner-friendly recipe.
Vegetarian delight.
Tickles the taste buds.
Serve as an appetizer, snack, side dish, or main course.
Protein powerhouse.
Lighter and healthier version.
Vegetarian and Vegan.
Pro Tips
Soya Chunks size: There are different sizes of soya chunks available. If you are using large-size soya chunks, then cut them into halves.
Flavored water magic: Cook the soya chunks in water with a mix of ginger-garlic paste, soya sauce, red chili sauce, salt, and sugar. This infuses the chunks with robust flavors.
Creating the perfect manchurian sauce: Start with a base of finely chopped garlic and ginger. Balance the sweet, tangy, and spicy elements in the sauce. Adjust the sugar, vinegar, and chili sauce quantities to suit your taste preferences.
Ingredients
Soya: Choose high-quality soya chunks. I have used Nutrela Soya Chunks in this recipe. These are easily available in Indian grocery stores and different brands offer soya chunks.
The texture and taste may vary slightly between different brands, but they can all be used effectively to make Soya Manchurian.
Aromatics: Ginger, garlic, and green chilies. This trio of aromatics is the star of this recipe and most Indo-Chinese starters.
Onion: finely dice the onion and cook it along with the trio to give base to the sauce and a hint of sweetness.
Sauces: Green chili sauce, red chili sauce, tomato ketchup, soy sauce, and vinegar.
I like to add tomato ketchup because it gives the sauce a bit of sweetness as well as extra umami flavor. It also balances the tanginess from the vinegar and the saltiness from the soy sauce.
Cornstarch slurry: To thicken the manchurian sauce so that it coats the fried dumplings evenly.
Spice: Green chilies and black pepper powder.
For a milder spicy version, I used a light green color of green chilies. The type of green chilies/peppers you use in this dish will be your preference, depending on how spicy you like your food. If you prefer spicy food, use smaller or darker color green chilies.
Onion & capsicum: cut into cubes.
Seasoning & Herbs: Coriander leaves, spring onions, and salt.
How to make Soya Manchurian without Frying
Pre-prep
Finely chop garlic, ginger, and spring onions. Keep them separate as they will be added at different stages.
Step 1: Cook the Soya Chunks
1. In a pan heat 2.5 cups of water. Add salt and sugar, and mix well.
2. Add sauces – red chili sauce, soya sauce, vinegar, and ginger garlic paste.
3. Add chopped coriander stems.
Note: Make sure to use tender/thin coriander stems.
4. Let the flavored water come to a boil. Add soya chunks and mix well.
5. Continue to cook on a high flame until the water evaporates completely.
6. Transfer the cooked soya chunks to a plate. Let it cool for a few minutes.
Step 2: Making the Manchurian Sauce
7. In a small bowl, mix red chili sauce, soya sauce, vinegar, salt, black pepper powder, tomato ketchup, and cornflour with water to create a smooth slurry. Set it aside; this will be used to thicken the sauce.
8. Heat vegetable oil in a wok or pan over medium-high heat.
When the oil is hot, add chopped garlic, ginger, and green chilies. Sauté until they become aromatic.
Note: Do not saute until they turn dark in color.
9. Add the white part of the chopped spring onions, finely chopped onion, capsicum, and onion cubes. Sauté for another minute until they become tender but still crisp.
10. Pour in the sauce mix and stir well to combine with the ingredients.
11. Stir well and let the sauce simmer for a few minutes until it thickens slightly.
Taste the sauce and make any necessary adjustments – seasoning and spice.
Step 3: Adding Cooked Soya Chunks
12. Add the cooked soya balls to the sauce and toss gently to coat them evenly.
13. Continue to simmer until soya absorbs flavors well, allowing it to take on the savory and tangy notes of the manchurian sauce.
14. Just before turning off the heat, add the green part of the chopped spring onions. Give a final mix.
Indo-Chinese Soya Manchurian is ready. Serve hot as a starter or side dish.
Serving Suggestions
Soya Manchurian can be served as an appetizer on its own or as a delightful snack for gatherings and parties.
It can be enjoyed as a main course for lunch or dinner.
It also pairs well as a side dish with Indo-Chinese rice or noodles.
Storage Suggestions
If you have leftover Soya Manchurian or if you want to prepare it in advance for later use, here are some storage suggestions to ensure its freshness and taste:
Refrigeration: The best way to store Soya Manchurian is by placing it in an airtight container and storing it in the refrigerator. Consume within 2-3 days of preparation, as the taste will differ over time.
Reheating: When you are ready to consume the stored Soya Manchurian, gently reheat it in a pan or microwave. Add a splash of water or sauce if needed to restore any lost moisture. Reheating will help bring back the flavors and make it enjoyable again.
Variations
More vegetables: can add finely chopped carrots and beans while sauteing onions.
You could get more adventurous with this recipe using more sauces like schezwan sauce or any hot sauce.
Soya manchurian wet/gravy: Add more for gravy consistency.
More Related Recipes
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Recipe Card
Instant Soya Manchurian Recipe Without Deep Frying
Ingredients
For Cooking Soya Chunks
- 1 cup Soya Chunks
- 2.5 cups Water
- 1/2 tbsp Ginger garlic paste
- 1/2 tbsp Red chili sauce
- 1-2 tsp Dark Soya sauce
- 1-2 tsp Salt
- 1/2 tbsp Sugar
- 1 tsp Vinegar
Manchurian Sauce
- 3-5 cloves Garlic (finely chopped)
- 1 inch Ginger (finely chopped)
- 3-4 numbers Green chilies (roughly chopped)
- 1/2 cup Water
- 1/2 tbsp Red chili sauce
- 1-2 tsp Dark Soya sauce
- 1 tsp Vinegar
- 1/2 tsp Black pepper powder
- 1/2 tbsp Cornflour
- 1 tbsp Tomato ketchup
- 1/2 Onion (finely chopped)
- 1/2 Onion (cut into cubes)
- 1/2 Capsicum (cut into cubes)
- 2-3 tbsp Spring onion (white part chopped)
- 2 tbsp Spring onion (green part chopped)
- Salt to taste
Instructions
Cooking the Soya Chunks
- In a pan heat 2.5 cups of water. Add salt and sugar, and mix well.
- Add sauces – red chili sauce, soya sauce,vinegar, and ginger garlic paste.
- Add chopped coriander stems. Give a good mix.
- Let the flavored water come to a boil. Add soya chunks and mix well so that chunks are sub merged in the water.
- Continue to cook on a high flame until the water evaporates completely.
- Transfer the cooked soya chunks to a plate. Let it cool for a few minutes.
Making the Manchurian Sauce
- In a small bowl, mix red chili sauce, soya sauce, vinegar, salt, black pepper powder, tomato ketchup, and cornflour with water to create a smooth slurry. Set it aside; this will be used to thicken the sauce.
- Heat vegetable oil in a wok or pan over medium-high heat.
- When the oil is hot, add chopped garlic, ginger, and green chilies. Sauté until they become aromatic.
- Add the white part of the chopped spring onions, finely chopped onion, capsicum, and onion cubes. Sauté for another minute until they become tender but still crisp.
- Pour in the sauce mix and stir well to combine with the ingredients.
- Stir well and let the sauce simmer for a few minutes until it thickens slightly.
- Taste the sauce and make any necessary adjustments – seasoning and spice.
Adding Cooked Soya Chunks
- Add the cooked soya balls to the sauce and toss gently to coat them evenly.
- Continue to simmer until soya absorbs flavors well, allowing it to take on the savory and tangy notes of the manchurian sauce.
- Just before turning off the heat, add the green part of the chopped spring onions. Give a final mix.
- Indo-Chinese Soya Manchurian is ready. Serve hot as a starter or side dish to rice or noodles.