Soya Chunks Manchurian

Healthy option of Indo Chinese Manchurian dish – soya chunks and minimum use of oil make it healthy too This is a Sanjeev Kapoor exclusive recipe.

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Soya Chunks Manchurian

Main Ingredients Soya nuggets, Cornflour
Cuisine Indo-Chinese
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg


  • 1 cup soya nuggets
  • 2 tablespoons cornflour
  • 1/2 teaspoon paprika
  • Crushed black peppercorns to taste 
  • 2 tablespoons oil
  • 2 teaspoons finely chopped garlic 
  • 1 teaspoon finely chopped ginger 
  • 1 teaspoon soy sauce
  • 1 tablespoon red chilli sauce
  • 3-4 spring onion bulbs, sliced
  • 1 tablespoon cornflour slurry
  • 1 small green capsicum, cut into thin strips
  • 1 small red capsicum, cut into triangles
  • 1 small yellow capsicum, cut into triangles
  • 1 small onion, cut into cubes and layers separated
  • 1 teaspoon lemon juice
  •  Salt to taste
  • 1 teaspoon finely chopped spring onion greens +  for garnish 


  1. Take soya nuggets in a large bowl, add sufficient hot water and let them soak for 10-15 minutes. Squeeze out excess water and put the nuggets in another bowl.
  2. Add cornflour, paprika and pepper powder and mix well.
  3. Heat 1 tablespoon oil in a non-stick wok. Add nuggets and fry for 2 minutes. Remove from heat and set aside.
  4. Heat remaining oil in another non-stick wok. Add garlic and ginger, mix and sauté for a minute.
  5. Add soy sauce and chilli sauce and mix well. Add spring onion bulbs, mix and cook for a minute.
  6. Add cornflour slurry and mix. Add some water and mix.
  7. Add green, red and yellow capsicums, onion and mix well. Add fried nuggets, mix and cook for 1-2 minutes.
  8. Add lemon juice and salt and mix well. Add spring onion greens and toss well.
  9. Garnish with spring onion greens and serve hot.