#SOYA
ABOUT SOYA CHUNKS CUTLET RECIPE (MEAL MAKER CUTLET)
I use soya chunks more than anything in my cooking. I make korma, manchurian’s, 65’s and many many stuffs out of it. And among that this one is my favorite. These cutlets are so healthy since they are pan fried, but if you are in a mood of deep frying, please do it.
These are great recipe to freeze. Make a big batch of this and after completing till the step of coating them in breadcrumbs, put them between parchment paper or wrap them individually in cling warp and freeze them. So that you can use it when ever you want.
Soya chunk cutlets are a very common protein source and make an easy snack.
Using onion, ginger, and other traditional Indian spices, soya chunks cutlets are a flavorful, nutritious snack.
WHAT IS CUTLET
A cutlet is a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken. A cutlet-shaped croquette or ground meat patty is a dish made from such a slice and is frequently breaded.
In French cuisine, cutlets, a variation of croquettes with a shape resembling a small rib, were a common starter. A piece of pasta or fried bread was used to represent the bone. The recipe gained popularity throughout all of Europe as a result of French cuisine influence.
INGREDIENTS FOR SOYA CHUNKS CUTLET RECIPE
SOYA CHUNKS:
By themselves, they have no flavour or smell, providing every cook with a clean slate. The boiled nuggets are a delight to cook with because of their spongy texture, which is ready to absorb any flavours you dunk them in.
BREADCRUMBS :
Dry breadcrumbs are commonly used as a topping for gratins, casseroles, and other similar dishes to add a crunchy textural dimension. Fresh breadcrumbs are an excellent binding agent, which is why they are frequently used in meatloaf and stuffing recipes.
INGREDIENTS
1 cup dry soya chunks
2 boiled potatoes
½ inch ginger (finely chopped)
½ onion (finely chopped)
few coriander leaves (finely chopped)
1 tsp cumin seeds / jeera
1 tsp red chilli powder
¼ tsp garam masala powder
½ tsp coriander powder / dhania powder
½ tsp aamchur powder / dry mango powder
½ tsp chaat masala
⅓ cup bread crumbs or as required
salt to taste
oil for shallow frying
binding paste:
2 tsp maida / all purpose flour
2 tsp corn flour
¼ cup water
INSTRUCTIONS
soak the soya chunks into the hot water for 30 minutes.
drain the water and in a large bowl squeeze off excess water from the chunks properly.
crumble the soya chunks with your hand or alternatively blend the soaked soya chunks to coarse paste.
mash the potatoes well with your hand.
now add chopped onion, ginger, coriander leaves and green chilli.
also add spices like cumin seeds, red chilli powder, garam masala, coriander powder, chaat masala, aamchur powder and salt. soya cutlet
mix everything well. it must be a non sticky dough. if needed add some bread crumbs to make it non sticky.
make patties and set aside. (you may make of any shape of your choice like heart, oval)
make a thick flowing paste adding required water to corn flour and maida. for a healthier option than all purpose flour, use besan. make a thick flowing paste.
and dip each patty in the batter. cover on both the sides.
then coat the cutlet in breadcrumbs. alternatively, you can also use rava.
heat oil for shallow. meanwhile, dust the excess bread crumbs. place them carefully in the medium hot oil.
when one side is golden, flip and fry the other side.
drain the soya cutlets on kitchen paper towels to remove excess oil.
serve soya cutlets hot with green chutney or tomato ketchup