Soya cutlet is a mixed veggie patty made with fine soya granules, deep fried to golden. If you haven’t tried cutlet using soya granules / chunk / meal maker, then you have too! They are so perfect with a cup of tea or just plain as a snack. They also taste great as a humble side for pulav kind of meal… i can have these with anything! 😆 Sometimes I do make it bigger, like a burger patty and send it for Sid’s school lunch box. I’ve used granules for this recipe, as they tend to blend well, they are tiny and easy to cook. Soya chunks / regular meal maker also works, choose whichever is available.
Soya Granules – This dish is prepared with Nutrela High Protein Soya Granules, click on the name to get a picture of the pack!
Soy / Soya Granules Cutlet / Patties / Soya Croquettes / Gola Urundai / Kolas / After School snack / Soya chunks cutlet / Snack recipes / Soya Cutlet recipe / Soya Granules Cutlet recipe / How to make Soya cutlet?
| Ingredients | |
|---|---|
| ½ cup | Soya granules |
| 1 | Potato (medium) |
| 1 | Beet root(medium) |
| ¼ cup | Green peas |
| 1 | Onion (chopped) |
| 2 | Green chili (finely chopped) (medium) |
| ½ teaspoon | Garlic (finely minced) |
| ½ teaspoon | Ginger (finely chopped) |
| ¼ teaspoon | Tumeric powder |
| 4 pinch | Red chili powder |
| ¾ teaspoon | Salt (or to taste) |
| 3 stalks | Coriander (finely chopped) |
| 2 cup | Oil (for deep frying) |
| 2 teaspoon | Oil (for sauteing) |
| 1 cup | Bread crumbs |
| 2 tablespoons | Maida |
| ¼ cup | Water |
Cooking Soya Granules: Boil 3 cups of water, add the dry soy granules and cook for 5 minutes. When done, rinse in cold water for couple of times and then drain the water completely. Squeeze tightly to remove any excess water left and keep aside.
Steaming the veggies: Boil 2 cups of water, add cubed potatoes, beetroot and peas. Cook them till they turn soft but firm. Drain, let them cool and partially mash it.
To make the Croquettes/Cutlets: Mix maida with water to make a thin paste and keep aside. Heat up 2 teaspoons of oil, fry the onions, green chilies, garlic and ginger for few seconds. Add the cooked soya granules, mashed veggies, turmeric powder, chili powder, coriander leaves and salt. Saute well until everything is combined. When it rolls up like a thick mass, switch off and let the mixture cool completely. Take a small portion, roll between your palms to make a ball and then press gently to flatten like a cutlet. Finish the rest of the dough by following the same process. Meanwhile heat 2 cups oil for deep frying and keep it ready. Spread a layer of bread crumbs for coating. Dip each cutlet in maida paste and then place it over the bread crumbs to coat evenly on all sides and deep fry until golden. Drain excess oil by placing it on a paper towel and serve hot with ketchup or sauce.
Alternatively you can also bake these by placing them on a baking and bake for 30 minutes @ 350F. After first 15 minutes flip them and bake again for 15 minutes. Few seconds on broil setting could make them extra crispy. But care should be taken to avoid burning as broiling happens too fast. If baking .. shallow fry with little oil over stove top and then bake for good results.
Notes
Makes 10 small cutlets (2″)
You may also like Vegetable Cutlet ~ Sago & Potato Cutlet ~ Meal Maker Cutlet ~ Cutlet
~Fish Cutlet ~ Dahi Cutlet ~ Raw Banana Cutlet ~ Beetroot Bread Cutlet
22 Comments
Mullai, prepared yesterday…very very very tasty cutlet.
Mullai,
I am a bit health conscious. Can i shallow fry the cutlets? I dont have a baking oven even, thatz y going for shallow frying….let me know plz
Hi Mullai,
I tried soya cutlet yesterday for evening snack. I had the big soya chunks. So I cooked them and cut them into small pieces. Everything came out perfect, it came out exactly like you have shown in the picture. Yummy. My husband liked it so much. Thankyou for such delicious recipes.
Mullai
Could not resist to try this yesterday for evening snack. I did not read the entire comments, so I had used full soy ( did not pulse them), so there was 1 mistake , so when making balls, the se soy did not really mix along. But I managed to make them. Everything else was 100% the same recipe. I was bit scared that it might fall apart in oil, so I shallow fried and baked and ( little broil) the cutlets. They then turned out to be good. Next time, I will make them by reading all the comments. Thanks again. Enna pannrathu, entha mathiri ethavathu parthale udaney seyya solluthu. I did not get exactly get the same way as your fried cutlet, but almost 70% matches yours.
Jaya Lakshmi
Wow looks tempting….kaalaiyila endirichadhum i logon to SIO…guess wat..wen i see all these recipes..i will really feel very hungry :)Will try this soon
Sadhana Raveen
Amazing dish…last sunday we went to Indian shop n seen there these soya granules, we were supposed to buy these but we didnt coz usually we ppls use soya granules to make masalas,veggie briyanis else salnas..but never heard about cutlet..after seeing ur presentation i said oh no..i would have bought soya granules na..let me go back again n will try this recipe.
Hats off Mullai
wow mullai!…..i like the presentation, the sauce and cilantro garnishing.Its tempting!……… BTW what is soya granules is it the meal maker( dat we use to add for vegetable biriyani ?)
Aruna, they are the same but in the form of granules. I've provided the link for the same. All Indian stores have them and even regular supermarkets stock them.. may not be the same brand though. Big nuggets take little longer to cook and guess you can actually run a pulse in your food processor to make it like granules. But only disadvantage.. most of the time will end up in a powder and makes it harder to cook. Try and let me know.. your french toast looks inviting, I wish could have one of those on this snowy cold day here in Michigan.
looks yummy….
yeppa, chance-ye illa Mullai. Unga kitta irunthu innum niraya kathukkanum pola…..Mullai,one doubt…u put whole granules or into pieces? pls. let me know.
kavi.
Kavi, Naanum thaan niraya kathukunum!!! I added the whole granules.. they already look so tinny, like our minced meat. Kheema panna nalla irrukum..umm pohtudalam!!
oh ok Mullai. i've soya chunks. can i chop it & use that for cutlet?
Kavi, you can try breaking with a hammer. Illana… you steam it as whole chunks and then when cooked trying scrambling it (pechi podhurathu). Shape doesn't matter , it needs to bind with the potato, thats it. Try pannittu solunga.
Ok ok good idea. Will try to break with a hammer….sure will tell u the result soon.
Boil soya with salt, squeeze water completely & cut into small pieces. Tats the way amma makes soya cutlets
mullai
good receipe
Thanks Swathi.. try and let me know.
That is one perfect looking cutlet. Mine always seems to fall apart. How thick is your maida batter? do you make it watery??
A friend once told me she makes a liquid out of boiled sago and dips the filling in that
(similar to an egg – I guess) Have you ever tried that?
Thanks.
Sharmilla,
You can never go wrong with cutlets. Just try one and see how it turns out, if it falls apart, then u need to make it firm. Some scrambled plain bread without crust will help. Mix along with the potato mixture and then shape them., can never go wrong. Sago takes time.. maida paste helps as its instant, consistency of which should be thin but not thick.. almost like our Bhaji batter. White of the egg or corn flour mixed in water or white of the egg will work too. Thanks.
Thanks Mullai! I always have trouble evenly coating it. Maybe my maida batter was too thick. I will try again. Thanks again!
If the batter is thick, then u can coat crumbs well. it gives very crispy cutlets… also the cover is bit thick & cutlets wont break apart….. u can check the rolls recipe. a pic showing rolls dipped in batter…
hai mullai
Mouthwatering recipe. Your way of presentation is fantastic!
majitha