Soya Chilli Manchurian Recipe | Soya Chunks Recipe | High Protein Snacks | Kunal Kapur Vegan Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 2.1M views Dec 11, 2021

Soya Chilli Manchurian | Soya Manchurian Recipe | Soya Chunks Manchurian | Dry Soya Manchurian Want to try a healthy MANCHURIAN? Try this recipe. Soya chilli chunks is a perfect recipe for snacks, lunch or dinner. Whenever you want to have something tasty, healthy and quickly, this is the perfect recipe you must try!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Boiling Soya Nuggets

Soybean Nuggets (dried) - 2cups
Water - 1lt
Soya sauce - 3tbsp
Salt - ½ tsp
Garlic chopped - 1tsp
Onion chopped - 3tbsp
Green Chilli Chopped - 2tsp
Ginger chopped - 1tsp

For Manchurian Balls

Spring onions chopped - ¼ cup
Coriander chopped - a handful
Salt - a generous pinch
Green chilli chopped - 2tsp
Lemon juice - 3tbsp
Pepper powder - ½ tsp
Corn starch - 3tbsp
Flour all-purpose (maida) - 5tbsp
Oil - for deep frying

For Chilli Manchurian Sauce

Oil - 3tbsp
Dry red chilli - 2 no
Garlic chopped - 1tbsp
Ginger chopped - 1tbsp
Onion chopped - ¼ cup
Green chilli chopped - 2tsp
Yellow Capsicum Diced - ¼ cup
Green Capsicum Diced - ¼ cup
Red Capsicum Diced - ¼ cup
Chilli sauce - 2tbsp
Soya sauce (light) - 4tbsp
Tomato ketchup - ½ cup
Vinegar - 1tbsp
Salt - to taste
Spring onion chopped - a handful
Water/stock - 3cups
Corn starch - 1tbsp
Water - 3tbsp
Coriander chopped - a handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Soya Chilli Manchurian Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.