Soya South Indian Cutlet

Ingredients list for Soya South Indian Cutlet

• 1½ Soya Granules
• 6 tablespoon Potatoes
• 1 teaspoon Garlic finely chopped
• 1 tablespoon Ginger finely chopped
• 2-3 Green chillies finely chopped
• 7-8 Curry leaves
• 1 medium Onion finely chopped
• 1 teaspoon Red chilli powder
• ¼ teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• ¼ teaspoon Black pepper powder
• 1 teaspoon Garam masala powder
• 1 cup Scraped coconut
• 2 small Potatoes boiled and peeled
• 8-10 Fresh coriander sprigs
• 1 cup Cornflour/ corn starch
• 1 cup Bread crumbs
• for garnis Fresh mint sprigs
• for servin Tomato ketchup

Method

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

Nutrition Info