Soya Veg Cutlet Recipe

then soak the soya chunks into the hot water for 30 minutes. drain the water and in a large bowl squeeze off excess water from the chunks properly crumble the soya chunks with your hand or alternatively blend the soaked soya chunks to coarse paste. mash the potatoes well with your hand. now add chopped onion, ginger, coriander leaves and green chilli. also add spices like cumin seeds, red chilli powder, garam masala, coriander powder, chaat masala, aamchur powder and salt.

mix everything well. it must be a non sticky dough. if needed add some bread crumbs to make it non sticky. make patties and set aside. (you may make of any shape of your choice like heart, ovamake a thick flowing paste adding required water to corn flour and maida. for a healthier option than all purpose flour, use besan. make a thick flowing paste. and dip each patty in the batter. cover on both the sides. then coat the cutlet in Vermicelli. heat oil for shallow. place them carefully in the medium hot oil. when one side is golden, flip and fry the other side. drain the soya cutlets on kitchen paper towels to remove excess oil. serve soya cutlets hot with green chutney or tomato ketchup