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SOYA CHUNKS CUTLET RECIPE

SOYA CHUNKS CUTLET RECIPE

CATEGORY :Family Friendly Recipe

COURSE :Snack Recipe

CUISINE :Indian Recipe

TECHNIQUE :Shallow Fry Recipe
DIFFICULTY :Medium
SERVINGS :Serves 4

Soya chunks cutlet is a delicious snack having high nutritious value and protein content. Soya is a great substitute of protein from meats and is especially good for kids of growing age.

This family-friendly recipe can be relished as an evening snack with tea of your favourite beverage and is super easy to make. You can know how to make it at home with easy recipe guide. The soya chunks are mashed and made into small cutlet which are shallow fried on pan.

The oats and bread crumbs mixture on the outside will make it more crunchy and crisp. Best enjoyed with the whole family as a supper.

INGREDIENTS
1 cup – soya chunks
1 – onion, medium sized
1 cup – potato, boiled and mashed
1 cup- cabbage
1 tsp – ginger & garlic chopped
2 green chilli finely chopped
1/2- cumin powder
1/2 – chat masala
1/2 tsp – Red Chilli powder
1/2 tsp – Garam Masala powder
1 tsp – Maggie masala
2 tbsp – Coriander leaves
Oil – 3 tbsp or as required to toast/deep fry
Salt – to taste

For coating:
2 tbsp – oats, powdered
4 tbsp – breadcrumbs

HOW TO MAKE SOYA CHUNKS CUTLET:

Step 1 :
Pressure cook soya chunks for 1 whistle until soft. Wash it well at least twice to get rid of the raw smell.

Step 2 :
Drain water completely and squeeze to remove excess water. Then mash it well.
Now in a wide bowl, add mashed potatoes, soya chunks, chopped onion, coriander leaves, red chilli, garam masala powder,chat masala powder, ginger garlic chopped, green chilli, Maggie masala,  required salt and mix well.

Step 3 :
Then saute the mixture on a low flame for 3 mins to tighten it.

Step 4 :
Make the coating ready by mixing breadcrumbs with powdered oats.

Step 5 :
Make small round or oval shaped patties.

Step 6 :
Dip it in the breadcrumbs-oats mixture until coated well on both the sides.

Step 7 :
Heat dosa pan with oil and cook it on both sides until golden brown.
Serve hot with ketchup or green chutney.
You can deep fry the cutlets too.

About The Author

Lipika Debnath

An engineering graduate in Electrical and Electronics Engineering from Veltech University Chennai. Her sense of pride for nation reflects from her work as after her graduation she joined as a school teacher in Hojai, Assam under Sarba Siksha Abhiyan, Govt. of Assam, India to nurture the young minds of India. She loves teaching and be with kids and providing them with the pinnacle of knowledge. She loves cooking and has mastered the art of cooking since her childhood. Meet our in-house Food Columnist, Miss Lipika who can make your mouth open and drool once you happened to read her food column. Yes, you need to be lucky or go and meet her personally at her home to taste those palatable dishes cooked by her.

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