soya chunks cutlet recipe | cutlet with soya chunks recipe
Hebbar's Kitchen
Hebbar's Kitchen
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Ingredients

  • 40 mins Cook time
  • 10 mins Total time
  • 50 mins soya chunks cutlet recipe | cutlet with soya chunks recipe Author: Hebbar's Kitchen Recipe type: snacks Cuisine: Indian Serves: 3 Servings Ingredients 1 cup dry soya chunks 2 boiled potatoes ½ inch ginger, finely chopped ½ onion, finely chopped few coriander leaves, finely chopped 1 tsp cumin seeds / jeera 1 tsp red chilli powder ¼ tsp garam masala powder ½ tsp coriander powder / dhania powder ½ tsp aamchur powder / dry mango powder ½ tsp chaat masala ⅓ cup bread crumbs or as required salt to taste oil for shallow frying binding paste: 2 tsp maida / all purpose flour 2 tsp corn flour ¼ cup water Instructions soak the soya chunks into the hot water for 30 minutes drain the water and in a large bowl squeeze off excess water from the chunks properly. crumble the soya chunks with your hand or alternatively blend the soaked soya chunks to coarse paste. mash the potatoes well with your hand. now add chopped onion, ginger, coriander leaves and green chilli. also add spices like cumin seeds, red chilli powder, garam masala, coriander powder, chaat masala, aamchur powder and salt. soya cutlet mix everything well. it must be a non sticky dough. if needed add some bread crumbs to make it non sticky. make patties and set aside. (you may make of any shape of your choice like heart, oval) make a thick flowing paste adding required water to corn flour and maida. for a healthier option than all purpose flour, use besan. make a thick flowing paste. and dip each patty in the batter. cover on both the sides. then coat the cutlet in breadcrumbs. alternatively, you can also use rava. heat oil for shallow. meanwhile, dust the excess bread crumbs. place them carefully in the medium hot oil. when one side is golden, flip and fry the other side. drain the soya cutlets on kitchen paper towels to remove excess oil. serve soya cutlets hot with green chutney or tomato ketchup. 3.5.3208

Instructions

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