- 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, chat masala, aamchur powder and salt. soya cutlet
- Mix everything well. it must be a non sticky dough. if needed add some bread crumbs to make it non sticky. besan make a thick flowing paste.
- Make patties and set aside. (you may make of any shape of your choice like heart, oval)
- Make 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.
- Dip each patty in the batter. cover on both the sides.
- Then coat the cutlet in breadcrumbs. alternatively, you can also use rava (sooji).
- Heat oil for shallow. meanwhile, dust the excess bread crumbs. 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.