Soya chunks cutlet | Soya granules
Soya chunks cutlet is delicious and authentic dish. Soya chunks cutlet by parveen is a great option when you want something interesting to eat at home. Restaurant style Soya chunks cutlet is liked by most people . The preparation time of this recipe is 15 mins and it takes 30 mins to cook it properly. Soya chunks cutlet is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Soya chunks cutlet. Soya chunks cutlet is an amazing dish which is perfectly appropriate for any occasion. Soya chunks cutlet is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Soya chunks cutlet at your home.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup potatoes grated or 1 ½ cup cubed ( 2 no)
- ¾ cup carrot grated (2 no) or cubed
- ½ cup finely chopped tender beans or grean peas
- 1 ½ cup soya chunks or granules (prefer organic)
- Oil as needed
- ½ tsp cumin / jeera
- 1 tsp ginger garlic paste
- salt as needed
- ¼ tsp turmeric
- 1 tsp coriander powder + ½ tsp garam masala
- ¾ to 1 tsp red chili powder
- 1 green chili chopped (skip for kids)
- Handful of coriander leaves chopped
- 2 to 3 tbsp Oil for frying
- 3 tbsp rice flour for slurry
- ¼ cup water (+ 2 tbsp optional)
- ½ to ¾ cup bread crumbs or poha powdered for coating
How to make the recipe
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Grate potatoes and carrots if using raw. Chop beans very finely. You can also skip grating and just cube them and steam in a steamer. Mash them well and set aside.
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Boil soya in hot water for 2 to 4 mins. Drain them. Squeeze of the excess water and rinse well few times. Squeeze and drain up the water. Blend them to a coarse texture.
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Heat a pan with oil and season with cumin. Saute ginger garlic until it smells good. Add potatoes, carrots, peas or beans and saute for a min.
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Cover and cook on a low heat until soft. If you have used raw make sure the veggies are cooked and turned soft. Add all the spice powders and salt. Mix well
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Add soya and coriander leaves.
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Mix and cover and cook on a low heat for 2 to 4 mins or until completely cooked.
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The mixture must bind well at this stage. If it is doesn’t bind well you can add 2 to 4 tbsps bread crumbs or roasted besan. Cool completely. Make patties and set aside.
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Make a slurry by mixing the rice flour and water.
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Dip each of these patties in the slurry and then coat with the crumbs. Set aside for ten minutes.
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Heat a wide pan with oil. When it is hot enough place the patties in oil and fry on a medium heat until golden on both the sides.
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Serve soya cutlet with sauce, chutney or in a burger as patty.
