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Soya Manchurian

Soya Manchurian is a popular Indian Entree
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Technique :
One Dish
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Servings :
Serves 4


For Balls:

100 gms - soya granules

100 gms - Cabbage

100 gms - Carrots

2 tsp - Maida

1 tsp - Corn flour

½ tsp - Ginger Garlic paste

½ tsp - salt

¼ tsp - pepper

½ tsp - red chilly

½ tsp - Vinegar

3 tsp - soya sauce

oil for shallow frying

For the Gravy:

2 green chillies, chopped

½ tsp - Ginger Garlic paste

2 tsp - coriander leaves, chopped

100 gms - Onion

100 gms - Tomato puree

2 tsp - Corn flour

½ tsp - Red Chilli sauce

1 tsp - soya sauce

¼ tsp - ajinomoto salt

1 tsp - Vinegar

1 cup - water


  1. For the Balls:
  2. Soak the soya granules in water for about 5 mins.
  3. Shred the cabbage and grate the carrot.
  4. Drain the extra water from soaked soya granules and add shredded cabbage and grated carrot.
  5. Mix in maida, corn flour, ginger garlic paste, pepper, red chilli, salt, soya sauce and vinegar.
  6. Make small balls and shallow fry them in very little oil.
  7. For the Gravy:
  8. Make tomato puree by blanching the tomatoes, taking off the peel and grinding in a grinder.
  9. Heat oil in a karahi and fry ginger garlic paste, chopped green chillies and coriander.
  10. Add chopped onions and fry till they are golden brown in color.
  11. Add tomato puree, corn flour mixed in 1 cup of water, vinegar, soya sauce, salt, ajinomoto and pepper.
  12. Bring to boil. Add the balls to sauce and serve hot.
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Sapana Behl loves cooking and it has been her passion since her childhood. In her blog, Cooking with Sapana, you will find vegetarian Indian and International recipes.

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