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.
Heat 2 tbsps oil in a non-stick pan, add garlic and ginger and sauté for half a minute. Add chillies and sauté.
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.
Grate potato and add to the bowl and mix well. Finely chop coriander sprigs and add to the bowl and mix well.
Put cornflour and 1 cup water in another bowl and whisk well to make a smooth batter.
Put breadcrumbs in a third bowl.
Heat 4 tbsps oil in another non-stick pan.
Divide the soya-potato mixture into 16 equal portions and shape them into cutlets.
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.
Arrange the cutlets on a serving plate, garnish with mint sprigs and serve with tomato ketchup.
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