Boil 3-4 cups of water
in a deep non-stick pan, add the soya chunks and switch off the heat. Cover and set aside for 20-30 minutes. Stir once in 10 minutes to ensure that the chunks are soaked well and absorb water.
Drain, squeeze out
excess water and mince in a mixer.
Chop ginger, garlic,
onions, green chilies and curry leaves finely.
Add 1 tbsp oil in a
non-stick pan, add the chopped ingredients and saute till fragrant and light brown.
Add salt, turmeric
powder, coriander powder and red chilli powder and mix well. Saute till oil separates.
Add minced soya
chunks and saute for 2-3 minutes. Sprinkle a little water, cover and cook on low heat for 5 minutes.
Add garam masala
powder, black pepper powder and coriander leaves and mix well.
Add potatoes, mix
well and remove the pan from heat and let it cool.
Divide the mixture into
equal portions and shape them into cutlets.
Take beaten egg in a
bowl and spread breadcrumbs in a plate.
Heat oil 2 tbsps oil in
another non-stick pan. Dip the cutlets in eggs, roll in breadcrumbs and place in the pan. Cook on medium heat, turning sides, till both sides are evenly golden and crisp.
Arrange them on a
serving platter, garnish them with onion rings and serve hot with tomato ketchup.