Friday, April 26, 2013

Soya Cutlet

Soyabeans are extremely nutritious and rich in protein. Children are mostly reluctant to have vegetarian food. Soya chunks is an excellent substitute for meat.
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
2”ginger chopped
4-5 green chilies chopped
1 teaspoon kashmiri chili powder
1 ½ teaspoon garam masala
¼ teaspoon turmeric powder
2 sprigs curry leaves
2 eggs
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.


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