How to make Soya South Indian Cutlet - Soya granule cutlets make in South India style.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Soya South Indian Cutlet Recipe Card

Soya South Indian Cutlet

With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

For more recipes related to Soya South Indian Cutlet checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Aloo Tikki . You can also find more Snacks and Starters recipes like Green Moong Tepenade, Falafel Baked, Dhokle Ki Bhel, Mexican Vegetable Hash.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya South Indian Cutlet Recipe

  • Soya Granules

  • Potatoes 6 tablespoon

  • Garlic finely chopped 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2-3

  • Curry leaves 7-8

  • Onion finely chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Coriander powder 1 tablespoon

  • Black pepper powder ¼ teaspoon

  • Garam masala powder 1 teaspoon

  • Scraped coconut 1 cup

  • Potatoes boiled and peeled 2 small

  • Fresh coriander sprigs 8-10

  • Cornflour/ corn starch 1 cup

  • Bread crumbs 1 cup

  • Fresh mint sprigs for garnis

  • Tomato ketchup for servin


Step 1

Heat 2 tbsps oil in a non-stick pan, add garlic and ginger and sauté for half a minute. Add chillies and sauté.

Step 2

Roughly chop curry leaves and add to the pan. Add onion and sauté for a minute. Drain soya granules and add along with, red chilli powder, turmeric powder, coriander powder, black pepper powder, garam masala powder, coconut and sauté for 1-2 minutes. Transfer into a bowl.

Step 3

Grate potato and add to the bowl and mix well. Finely chop coriander sprigs and add to the bowl and mix well.

Step 4

Put cornflour and 1 cup water in another bowl and whisk well to make a smooth batter.

Step 5

Put breadcrumbs in a third bowl.

Step 6

Heat 4 tbsps oil in another non-stick pan.

Step 7

Divide the soya-potato mixture into 16 equal portions and shape them into cutlets.

Step 8

Dip the cutlets in the cornflour batter and coat them in breadcrumbs. Put them in the pan, a few at a time, and shallow-fry, turning sides,till crisp and golden on both sides. Drain on absorbent paper.

Step 9

Arrange the cutlets on a serving plate, garnish with mint sprigs and serve with tomato ketchup.