Soya Manchurian is a trendy dish in Indo-Chinese cuisine, full of satisfying flavours and textures. The primary ingredient in the dish is usually soy protein in the form of either soy chunks or nuggets, marinated before being deep-fried to golden brown crisps. The crispy soy bits are then drenched in a tangy, spicy, and savoury sauce that adds all the imaginable aromatic seasonings: soy sauce, vinegar, green chillies, garlic, ginger, and many others. This delectable fusion dish is enjoyed for its perfect balance of spicy, sour, and umami flavours. This is a quintessential soya manchurian recipe. The first step is to boil soy chunks in water until they are soft. Then, squeeze out the excess amount of water content from them. After marinating the soy chunks in spices, coat them with flour. Then, fry them in hot, deep-frying oil so that they can become crisp. The sauce is prepared by saut ing chopped onions, garlic, green chillies, soy sauce, chilli sauce, and other seasonings. The soya chunks are tossed in this spicy sauce, making the dish an absolute treat for spice lovers. Soya Manchurian is usually served as a starter and a snack. However, it can be served with fried rice or noodles as a complete meal. It may be a dry preparation or gravy preparation, depending on preference.

• 1 cup soya chunks
• 1 tsp ginger-garlic paste
• 3 tbsp corn flour
• 2 tbsp maida
• 1 tsp kashmiri red chilli powder
• Salt
• 3 tsp oil
• 2 garlic clove
• 3 tbsp onion
• 4 tbsp spring onions
• 1/2 cup capsicum
• 1 tbsp chilli sauce
• 1 tbsp vinegar
• 2 tbsp tomato sauce
• 1 tbsp soy sauce

• Soya Manchurian is a crispy, spicy, and addictive vegetarian game-changer!
• Start by soaking 1 cup of soya chunks in 3 cups of hot water for 15-20 minutes.
• This step rehydrates them, making them soft and ready to soak up all the flavors.
• Once tender, squeeze out the excess water—press them well to avoid soggy chunks.
• Next, prepare the batter.
• In a bowl, mix 1 teaspoon ginger-garlic paste, 3 tablespoons corn flour, 2 tablespoons maida, 1 teaspoon Kashmiri red chilli powder for color and mild heat, and a pinch of salt.
• Add enough water to form a smooth, clingy batter.
• Heat oil in a deep pan for frying.
• Dip the soya chunks into the batter and gently slide them into the hot oil.
• Don't overcrowd the pan to avoid soggy chunks.
• Fry until crispy, golden, and irresistible.
• Let them rest on a paper towel to soak up excess oil.
• Now, onto the flavor explosion.
• Heat 3 teaspoons oil in a wok or pan over medium heat.
• Add two cloves of finely chopped garlic and saut until aromatic.
• Toss in 3 tablespoons of finely chopped onions and cook until translucent.
• Add 4 tablespoons chopped spring onions and ¼ cup capsicum.
• Stir-fry for a couple of minutes, keeping the veggies slightly crunchy.
• Time to sauce it up!
• Add 1 tablespoon chilli sauce, 1 tablespoon vinegar, 2 tablespoons tomato ketchup, and 1 tablespoon soy sauce.
• Stir everything together and simmer for a moment.
• Taste and adjust the seasoning if needed, keeping in mind soy sauce is already salty.
• Bring the crispy soya chunks back into the pan and gently toss them in the sauce.
• Let them cook for another 2-3 minutes to absorb the flavors.
• Finish with a sprinkle of fresh spring onions for color and a bit of bite.
• Serve your Soya Manchurian hot with steamed rice, noodles, or as is.