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Soya Nugget Manchurian (सोया मंचूरियन)


Soya Nugget Manchurian (सोया मंचूरियन)

Nutri-nuggets or soy nuggets are popularly used an alternative for meat. It is high in protein; they are a great choice for vegetarians and can be made in varied preparations.

Regional Dish: India

Cuisine Style: Indian | Cooking Time 35 mins | take it as such | Type Soup | Shelf Life: 1 day |Quantity: 3 Servings.

Appx. Nutritional values calculated for 1 serving

Calories (177Kcals), Carbohydrates (14g), Protein (14g), Fat (1.5g)


  • Soy Nuggets (soaked in hot water with salt): 1 cup
  • Onions (cubed): 1/4 cup
  • Bell pepper (cubed): 1/4 cup
  • Ginger (finely sliced): 1 tablespoon
  • Garlic (finely sliced): 1 tablespoon
  • Green chilies (slit): 4-5
  • Spring Onions (chopped): one bunch
  • Corn starch: 5 tablespoons
  • Chili Garlic sauce: 2 -3 tablespoons
  • Soy Sauce: 3 tablespoons
  • Vinegar: 2 tablespoons
  • Tomato Ketchup: 2 tablespoons
  • Sugar (optional):  1 teaspoon
  • Salt to taste
  • Oil to fry: 5 table spoons


  1. Soak the soy nuggets in hot water and salt for about 10 minutes. The dry nuggets absorb water and fluff up by increasing their size by twice.
  2. Dissolve the corn starch with some ketchup in little water to make a thick paste. Keep aside.
  3. Squeeze water from the fluffed up nuggets and coat them with the corn starch mix and let it sit.
  4. Cut all the veggies in the meantime.
  5. Heat 4 tbsp. of oil on a deep wok. Shallow fry the soy nuggets until the coated corn starch gets all cooked then take them out and set aside.
  6. In the same wok add 1 tsp. of oil and fry chopped ginger, garlic, green chilies. Toss in the onions, bell peppers. Add back the fried soy nuggets. Add in chill garlic sauce, soy sauce and vinegar.
  7. Adjust the salt and spice. Keep tossing till everything gets well coated. Finely garnish with chopped spring onions.


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