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Chilli Soya Manchurian

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Adjust Servings:
For Boiling Soya Nuggets
2 cups Soyabean Nuggets (dried)
1lt Water
3tbsp Soya sauce
½ tsp Salt
1tsp Garlic chopped
3tbsp Onion chopped
2tsp Green chilli chopped
1tsp Ginger chopped
For Manchurian Balls
¼ cup Spring Onions Chopped
handful Coriander chopped
a generous pinch Salt
2tsp Green chilli chopped
3tbsp Lemon juice
½ tsp Pepper powder
3tbsp Corn starch
5tbsp Flour (all purpose)
for deep frying Oil
For Chilli Manchurian Sauce
3tbsp Oil
2 no Dry red chillies
1tbsp Garlic chopped
1tbsp Ginger chopped
¼ cup Onion chopped
2tsp Green chilli chopped
¼ cup Yellow Capsicum Diced
¼ cup Green Capsicum Diced
¼ cup Red Capsicum Diced
2tbsp Chilli sauce
(light) - 4tbsp Soya sauce
½ cup Tomato ketchup
1tbsp Vinegar
to taste Salt
handful Spring onion chopped
3cups Water/stock
1tbsp Corn starch
3tbsp Water
handful Coriander chopped

Chilli Soya Manchurian

High Protein Soya Nugget Vegan Recipe

Desi Chinese Recipe that you will love.

  • 50 mins
  • Serves 4
  • Medium


  • For Boiling Soya Nuggets

  • For Manchurian Balls

  • For Chilli Manchurian Sauce





In a pan add 1 lt water and add soya nuggets, soya sauce, salt, garlic, onions, chilli and ginger. Bring it to a boil and then lower the heat. Cook for 5-7mins or till the soya chunks get tender. Once they are soft increase the heat to dry up all of the water. Once done remove from heat and spread it on a tray to cool completely.


Once it cools completely we fry them in hot oil. Take care to add them individually into the oil so that they do not stick to each other. Fry them on high heat so that the outer coating cooks, remove to an absorbent paper and keep aside.


For the chilli manchurian sauce heat a pan and pour oil. Add dry red chilli and and give a quick stir followed by garlic, ginger and onions and give a quick stir for a minute. Add chillies, capsicum and toss them for a minute. Pour chilli sauce, soya sauce, tomato ketchup, vinegar, salt, and stir them on high heat.


Add the manchurian balls and spring onions and keep tossing or stirring them till all of the sauce coats the manchurian balls. At this stage if you wish to serve them dry or as a snack remove them from heat sprinkle some chopped coriander and spring onions on top and serve.


But if you wish to serve them with sauce then add 3cups of water and bring it to a boil/ separately dissolve cornstarch with 3tbsp of water to make a thin slurry and add it to the boiling manchurian. Cook till the sauce thickens then turn off the heat. Sprinkle some more spring onions and chopped coriander, mix and serve them hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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