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
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 Mango Coriander Chicken Baked Oats and Fruits Crab Parcels Khatta Meetha Chiwda
Soya South Indian Cutlet Recipe Card
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.
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 1½
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
Method
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.
Nutrition Info
Calories : 2438 Kcal
Carbohydrates : 228.2 gm
Protein : 60.8 gm
Fat : 142.5 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
