Soya cutlet




  1. Dry Soya Chunks– 200 gms ( you may use soy granules )
  2. Potato boiled – 3 medium
  3. Carrot finely chopped – 1 big
  4. Onion finely chopped – 2 medium
  5. Ginger Garlic Paste – 1 tb spn
  6. Green chili paste – 1 tsp
  7. Pepper powder – ½ tsp
  8. Cumin Seeds / Jeera -1 tsp
  9. Cloves – 5
  10. Cardamom – 4
  11. Spring onion finely chopped – 2
  12. Lemon – ½
  13. Breadcrumbs – 2 cups
  14. Maida – 2 tbspoon
  15. Ajwain ( crushed ) – ¼ t sp
  16. Black til – ½ tsp ( optional )
  17. Salt to taste
  18. Oil-1 tblspn + for pan frying


Instructions :


  1. Boil water, add soya chunks switch off the flame, cover with a lid and let it rest for 15 minutes by which time the soya must have doubled in size. Drain off the water, squeeze off the excess water with your hands once soya is cooled. Chop finely (I used an electric chopper) Set it aside.
  2. Cook the potatoes and mash them once cooled. Keep aside.
  3. Powder the masala ( 8-10 ) keep aside.
  4. Mix maida, ajwain, til ( optional) with some salt add water and make a thick paste. Keep aside.
  5. Heat a frying pan, add 1tb spoon oil, and add chopped onions and some salt, fry for 5-6 minutes. Add ginger garlic paste, green chili paste fry again for 2 minutes.
  6. Add chopped soya, chopped carrot & mashed potato, mix well. Off the fire.
  7. Add garam masala powder ( 8 – 10 ) , chopped spring onion, mix well, adjust the taste of salt. Add lemon juice, mix well. Let the mixture cool. Take portion of the cutlet mixture, shape into a ball, dip in the maida paste roll in bread crumps. Press lightly. With the entire mixture make cutlets and keep them on a plate.
  8. In a flat bottom pan pour oil and in batches, shallow fry the cutlets till both sides are evenly golden.
  9. Spread bread crumbs on a paper/ plate
  10. Remove to a paper towel and serve with tomato ketchup.

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