Soya Cutlets

About Soya Cutlets

Ingredients

• Soya chunks 1 cup
• Ginger 1 inch
• Large garlic cloves 4
• Large onions 2
• Green chillies 2
• Curry leaves 7 to 8
• Oil 3 tbsps
• Salt to taste
• Turmeric powder ¼ tsp
• Coriander powder ½ tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Black pepper powder ½ tsp
• Fresh coriander leaves, chopped 2 tbsps
• Medium potatoes, boiled, peeled, mashed 3
• Large egg, beaten 1
• Breadcrumbs ¾ cup
• Onion rings few to serve
• Tomato ketchup to serve

How to Make Soya Cutlets (Stepwise Photos)

Method

1. 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.
2. Drain, squeeze out excess water and mince in a mixer.
3. Chop ginger, garlic, onions, green chilies and curry leaves finely.
4. Add 1 tbsp oil in a non-stick pan, add the chopped ingredients and saute till fragrant and light brown.
5. Add salt, turmeric powder, coriander powder and red chilli powder and mix well. Saute till oil separates.
6. Add minced soya chunks and saute for 2-3 minutes. Sprinkle a little water, cover and cook on low heat for 5 minutes.
7. Add garam masala powder, black pepper powder and coriander leaves and mix well.
8. Add potatoes, mix well and remove the pan from heat and let it cool.
9. Divide the mixture into equal portions and shape them into cutlets.
10. Take beaten egg in a bowl and spread breadcrumbs in a plate.
11. 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.
12. Arrange them on a serving platter, garnish them with onion rings and serve hot with tomato ketchup.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps