Soya Chunks Cutlets Recipe, an easy cutlet recipe using soya chunks or meal maker. Confession time: this soya chunks cutlet recipeĀ is almost entirely flicked from my sister. She has always been better with her hands than me, so my cutlets look more rugged as compared to her chubby, smooth ones. I am guessing it tasted as good though because these cutlets did taste pretty great.
If you are looking for a good vegetarian cutlet recipe, then this is the one, because soya chunks give a nice meatiness to the cutlets which is hard for vegetarians to come by. Even if you are not a huge fan of soya chunks, these may just turn you around because the infamous smell associated with soya chunks is absent in these cutlets and overall, these are healthier than meat / fish cutlets.
For more soya chunks recipes, check out:
Soya chunks biryani
Soya chunks masala with potatoes
Soya chunks korma recipe
Soya Chunks Cutlets
Ingredients
For the cutlets
- 1 cup soya chunks
- 1 large potato boiled and mashed
- 1 large onion chopped fine
- 1 tsp ginger garlic paste
- 1 tsp coriander powder / dhania powder / malli podi
- 2 green chillies chopped fine (or 1 tsp red chilli powder
- 1 tsp garam masala or any curry masala you have in hand
- A pinch of turmeric powder
- 1/4 tsp pepper powder
- A few curry leaves
- Salt to taste
Before frying:
- 1 cup bread crumbs toast 3-4 slices of bread dry and powder in the mixie
- 1 beaten egg or a paste of 2 tbsp flour mixed with 2 tbsp water
- Oil for deep frying
Instructions
- Soak the soya chunks in water for about 30 mins. Drain and squeeze excess water out.
- Blend in a mixer until fine. Again squeeze out all excess water.
- To this, add all the ingredients for the cutlets and mix well.
- Shape this mixture into cutlets, dip first in the egg (or maida mixture) and then the bread crumbs
- Deep fry until nicely browned. Make sure you keep the flame in medium-high so that the inside also gets cooked well.
- Serve hot with ketchup, or just bite in!
Step by Step Soya Chunks Cutlets Recipe:
4. Shape this mixture into cutlets, dip first in the egg (or flourĀ mixture) and then the bread crumbs – you can see the steps in this vegetable cutlet recipe post. Deep fry until nicely browned. Make sure you keep the flame in medium-high so that the inside also gets cooked well.
5. Serve hot with ketchup, or just bite in!
Note:
The amount of spices in the cutlet mixture can be adjusted to your taste. Since soya chunks are quite bland on their own, I always add spices generously.
For soya chunks cutlet recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar.
Crispy and yummy..wonderful recipe.
Looks really yummy š
Such a wonderful recipe, thanks for sharing! Could you mention which brand of Soya chunks you use? I tried a couple but found the aftertaste overwhelming.
Thanks again!
looking delicous n yummy.i will give a try
Isn't it amazing what we can use with the Soya Chunks! The suse of seitan as a meat-substitute has increased but for us soya-chunks found use in many dishes.
Good recipe!
looks & sounds mighty tasty
I so want to sandwich them in a bun with some crispy lettuce!
very innovative Nags….I would like to prepare and taste it asap
I'm not prepared to deep fry anything – do you think this would work by simply frying? Perhaps by making the patties quite small (like falafel-sized?)
Crispy cutlets looks yumm!