Boil water in a pan and add the soya chunks and continue to boil for 5 minutes. switch off flame and once the water cools down, squeeze out the excess water and keep aside
Cook the peas, potato and carrot with salt and turmeric powder in a pressure cooker till one whistle and switch off flame. Drain out the excess water and mash the vegetables.
Prepare Soya chunks as mentioned above, mince the soya in a food processor and keep aside
In a pan pour some vegetable oil and fry the onions, green chilli, ginger, garlic and curry leaves and once the onions begin to turn brown then add the powders and mix well.
Next add the minced soya then the mashed vegetables and the mint and coriander leaves. Mix well. Add salt to taste. Let the mixture cool down.
Meanwhile mix the cornflour in around 1/4 to 1/2 cup water. Take small portions of the soya mixture and shape them into flat ovals or rounds. Cutlets should not be too small. Dip the cutlets in the cornflour batter, roll in breadcrumbs and deep fry till brown. If you do not want to deep fry, then you can even shallow fry this in a nonstick pan with little oil or bake them. Fry till both sides turn brown.
Directions
1
Again this one needs a bit of preparation, nothing heavy duty though. If you have worked with Soya chunks before, you know that they need to be hydrated. I normally boil it in water for 5 minutes and let it soak till the water cools down. Then drain the excess. Do you use another method?
Mince the soya in a food processor till you have grainy soya that looks like minced meat.
2
I used potato, carrot and peas alongwith the soya. You can throw in other vegetables you like. Make sure to cook them well and mash it to fine consistency with no chunks. In a shallow pan, fry finely chopped onions, ginger, garlic, green chillies and curry leaves.
3
When the onion starts to brown, add the spice powders – pepper, red chili, turmeric and garam masala, mix well, fry for a minute. Add the minced soya and the mashed vegetables, alongwith the coriander and mint leaves to the pan, salt and mix well. Let the mixture cool down completely before proceeding with the next step.
4
Take small portions of the soya mixture and shape them into flat ovals or rounds. Cutlets should not be too small.
5
For binding, I used cornflour instead of egg to keep this completely vegetarian. Mix the cornflour in around 1/4 to 1/2 cup water. Dip the cutlets in the cornflour batter, roll in breadcrumbs and deep fry till brown. If you do not want to deep fry, then you can opt to shallow fry this in a nonstick pan with little oil or bake them. Fry till both sides turn brown.
Ingredients
1cupSoya chunks
1cupGreen peas
1Carrot – chopped
1Potato – chopped
2Onions – medium sized finely chopped
Curry leaves
3tspGinger and garlic – finely chopped
4Green chilli – finely chopped
2tspPepper powder
2tspChilli powder
1tspGaram masala powder
1tspTurmeric powder
4tbspMint and coriander leaves
Salt to taste
2tbspCornflour
Water
1cupBreadcrumbs
Oil for frying
Directions in a nutshell
Boil water in a pan and add the soya chunks and continue to boil for 5 minutes. switch off flame and once the water cools down, squeeze out the excess water and keep aside
Cook the peas, potato and carrot with salt and turmeric powder in a pressure cooker till one whistle and switch off flame. Drain out the excess water and mash the vegetables.
Prepare Soya chunks as mentioned above, mince the soya in a food processor and keep aside
In a pan pour some vegetable oil and fry the onions, green chilli, ginger, garlic and curry leaves and once the onions begin to turn brown then add the powders and mix well.
Next add the minced soya then the mashed vegetables and the mint and coriander leaves. Mix well. Add salt to taste. Let the mixture cool down.
Meanwhile mix the cornflour in around 1/4 to 1/2 cup water. Take small portions of the soya mixture and shape them into flat ovals or rounds. Cutlets should not be too small. Dip the cutlets in the cornflour batter, roll in breadcrumbs and deep fry till brown. If you do not want to deep fry, then you can even shallow fry this in a nonstick pan with little oil or bake them. Fry till both sides turn brown.
Directions
1
Again this one needs a bit of preparation, nothing heavy duty though. If you have worked with Soya chunks before, you know that they need to be hydrated. I normally boil it in water for 5 minutes and let it soak till the water cools down. Then drain the excess. Do you use another method?
Mince the soya in a food processor till you have grainy soya that looks like minced meat.
2
I used potato, carrot and peas alongwith the soya. You can throw in other vegetables you like. Make sure to cook them well and mash it to fine consistency with no chunks. In a shallow pan, fry finely chopped onions, ginger, garlic, green chillies and curry leaves.
3
When the onion starts to brown, add the spice powders – pepper, red chili, turmeric and garam masala, mix well, fry for a minute. Add the minced soya and the mashed vegetables, alongwith the coriander and mint leaves to the pan, salt and mix well. Let the mixture cool down completely before proceeding with the next step.
4
Take small portions of the soya mixture and shape them into flat ovals or rounds. Cutlets should not be too small.
5
For binding, I used cornflour instead of egg to keep this completely vegetarian. Mix the cornflour in around 1/4 to 1/2 cup water. Dip the cutlets in the cornflour batter, roll in breadcrumbs and deep fry till brown. If you do not want to deep fry, then you can opt to shallow fry this in a nonstick pan with little oil or bake them. Fry till both sides turn brown.