soya chunks cutlet recipe
Soya Chunks Cutlets are a fantastic vegetarian snack or appetizer, combining the nutritional benefits of soya chunks with a crispy, flavorful coating. Here’s a simple and delicious recipe for Soya Chunks Cutlets:
Course: Appetizer, Bread, Desserts, Drinks, Salads, Vegan4
servings30
minutes40
minutes300
kcalSoya Chunks Cutlets Recipe
Ingredients
1 cup soya chunks
1 large potato, peeled and boiled
1 medium onion, finely chopped
1 green chili, finely chopped (optional, for extra heat)
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
Salt, to taste
2 tablespoons chopped fresh cilantro (coriander)
2 tablespoons lemon juice
1/4 cup chopped fresh mint leaves (optional)
1/4 cup breadcrumbs (for binding)
1-2 tablespoons all-purpose flour (optional, for binding)
Oil, for shallow frying
- For Coating:
1/2 cup all-purpose flour
1/2 cup bread crumbs
1/2 teaspoon red chili powder (optional)
Salt, to taste
1 egg (or use a plant-based egg replacer for vegan option, or just water for a binding wash)
Directions
- Prepare the Soya Chunks:
Boil a pot of water with a pinch of salt. Add the soya chunks and cook for 5-7 minutes until they are soft and plump.Drain and rinse under cold water. Squeeze out excess water and set aside. - Make the Mashed Mixture:
Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and mustard seeds. Once they splutter, add chopped onions and green chili (if using). Sauté until onions turn golden brown.Add ginger-garlic paste and sauté for another minute.Add turmeric powder, garam masala, red chili powder, and salt. Mix well.Add the soya chunks and cook for 5 minutes, mixing thoroughly with the spices.Mash the boiled potato and add it to the pan. Mix well and cook for another 3-4 minutes.Turn off the heat and stir in chopped cilantro, mint leaves (if using), and lemon juice. Allow the mixture to cool. - Form the Cutlets:
Shape the cooled mixture into small patties or cutlets, about 2-3 inches in diameter. - Coat the Cutlets:
Prepare a coating station: one plate with all-purpose flour, another with beaten egg (or water for a binding wash), and a third with bread crumbs mixed with red chili powder and salt.Coat each cutlet in flour, then dip in the egg wash (or just water), and finally coat with bread crumbs - Fry the Cutlets:
Heat oil in a shallow pan over medium heat.Fry the cutlets in batches until they are golden brown and crispy on both sides, about 2-3 minutes per side.Drain on paper towels to remove excess oil. - Serve:Serve hot with chutney, ketchup, or your favorite dipping sauce.
- Enjoy your crispy and flavorful Soya Chunks Cutlets! They make a great snack or a side dish with your meal.
