My daughter is a great meat lover and it’s hard to get her to eat something without meat in it. At times I prepare soya stew and she enjoys her meal assuming that it’s chicken… lol!!!!!
One of her recent school events was a healthy snack day for which I had prepared soya cutlets and wrapped it in chapatti. You can even try it as a sandwich or in a burger bun.
1 ½ cup minced soya (soaked in water for 1 hour)
3 medium onions chopped
3 medium potatoes (boiled and mashed)
6-8 cloves of garlic
4-5 green chilies chopped
1 teaspoon kashmiri chili powder
1 ½ teaspoon garam masala
¼ teaspoon turmeric powder
2 sprigs curry leaves
salt as required
breadcrumbs for coating
oil for frying
- Wash soya bean nicely (at least twice) to get rid of its raw smell.
- Drain water completely and squeeze to remove excess water.
- Beat 2 eggs in a bowl and keep separate.
- Heat 2 table spoon oil in a pan.
- Sauté ginger, garlic, green chilies and curry leaves for 2-3 minutes in medium flame.
- Add onions and fry until brown colour.
- Reduce the flame and add red chili, turmeric, salt and garam masala powder and stir for a minute.
- Add minced soya and sauté for 2-3 minutes and turn off the flame.
- Once it is cooled add mashed potatoes and mix well.
- Make small balls of the mixture and roll into desired shapes.
- Dip each cutlet in beaten eggs and roll in bread crumbs.
- Deep fry in oil until golden brown.
- Serve hot with tomato ketchup/green chutney.