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Main Ingredients | Soya Granules, Potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
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
- 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.
Nutrition Info
Calories | 2438 |
Carbohydrates | 228.2 |
Protein | 60.8 |
Fat | 142.5 |
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