Soya chunks cutlet recipe – A kids’ friendly evening snack recipe made with meal maker nuggets or soya chunks and mixed veggies. Soya granules also known as Textured Vegetable Protein is a favorite among many for its texture and taste. Though we do not love them much, we still use them sometimes to make pulao, biryani, curry, keema, pakora and sometimes even in a burger patty.
This soya chunks cutlet recipe can be made using granules or nuggets. These are pan fried but can be baked as well. They can be enjoyed as a snack with some sauce or green chutney. We also use them to make soya tikki burger.
This recipe of soya granules is inspired from a vegan burger we enjoy at a vegan burger restaurant here in Singapore. We somehow love their GMO-free soya burger patties and I happened to make them a few times for the weekend meal at home.
You can also make soya granules cutlet using this recipe of veg seekh kabab or soya kababs. The ingredients used and the methods are different in both the recipes.
Soya chunks cutlet recipe
- 1 cup potatoes grated or 1 ½ cup cubed ( 2 no)
- ¾ cup carrot grated (2 no) or cubed
- ½ cup finely chopped tender beans or grean peas
- 1 ½ cup soya chunks or granules (prefer organic)
- Oil as needed
- ½ tsp cumin / jeera
- 1 tsp ginger garlic paste
- salt as needed
- ¼ tsp turmeric
- 1 tsp coriander powder + ½ tsp garam masala
- ¾ to 1 tsp red chili powder
- 1 green chili chopped (skip for kids)
- Handful of coriander leaves chopped
- 2 to 3 tbsp Oil for frying
- 3 tbsp rice flour for slurry
- ¼ cup water (+ 2 tbsp optional)
- ½ to ¾ cup bread crumbs or poha powdered for coating
- Grate potatoes and carrots if using raw. Chop beans very finely. You can also skip grating and just cube them and steam in a steamer. Mash them well and set aside.
- Boil soya in hot water for 2 to 4 mins. Drain them. Squeeze of the excess water and rinse well few times. Squeeze and drain up the water. Blend them to a coarse texture.
- Heat a pan with oil and season with cumin. Saute ginger garlic until it smells good. Add potatoes, carrots, peas or beans and saute for a min.
- Cover and cook on a low heat until soft. If you have used raw make sure the veggies are cooked and turned soft. Add all the spice powders and salt. Mix well
- Add soya and coriander leaves.
- Mix and cover and cook on a low heat for 2 to 4 mins or until completely cooked.
- The mixture must bind well at this stage. If it is doesn't bind well you can add 2 to 4 tbsps bread crumbs or roasted besan. Cool completely. Make patties and set aside.
- Make a slurry by mixing the rice flour and water.
- Dip each of these patties in the slurry and then coat with the crumbs. Set aside for ten minutes.
- Heat a wide pan with oil. When it is hot enough place the patties in oil and fry on a medium heat until golden on both the sides.
- Serve soya cutlet with sauce, chutney or in a burger as patty.
How to make soya chunks cutlet recipe – soya granules tikki
1. I have used organic soya granules here, you can also use nuggets or meal maker. Bring 4 to 5 cups of water to a boil. Add the chunks or granules and allow them to cook for 2 to 4 minutes. When they turn soft, squeeze off the excess water and rinse them thoroughly with fresh water few times. Squeeze them and set aside.
2. If using soya nuggets, then we will have to pulse them to make a coarse mixture. If the soya granules used are too coarse then you may need to pulse them as well.
3. Heat oil in a pan, allow cumin to crackle. Add ginger garlic paste and saute until the raw smell goes off.
4. Add potato. I have used raw grated potato and not boiled. You can also use steamed or boiled potato. Mash it well and use.
5. I have used raw grated carrots and green peas or tender beans. I used baby beans. You can also use steamed or boiled carrots and beans. Mash them well and add. Mix them well and saute for 1 minute.
6. Since I used raw veggies, I covered and cooked on a low heat until fully done. Mix in between to prevent burning. You can skip this if using boiled veggies.
7. When the veggies are cooked completely, add turmeric and salt. At this stage the vegetables must be completely cooked and soft. Otherwise you may need to mash them well with masher.
8. Add red chili powder, garam masala and coriander powder. I have also used some saunf powder, you can use if you like.
9. Add the soya and chopped coriander leaves.
10. Mix everything well and cook covered for 3 to 4 minutes on a low heat. Make sure soya is cooked well otherwise it can upset the stomach. At this stage the mixture must bind well to make patties otherwise add the bread crumbs or roasted besan. I haven’t used anything here, If you use all the ingredients correctly as mentioned you will not need any thing for binding.
11. Cool it completely and make patties. The patties must be firm and bind well. There should be no cracks or breaks.
12. Make a thin batter mixing 3 tbsp rice flour and 1/4 cup plus 2 tbsp water. Mix well. Dip each patty quickly on both the sides until moist.
13. Place the soya cutlets in bread crumbs or coarse poha. Coat the patties well with the crumbs. I didn’t have bread crumbs so I used white and brown poha coarsely ground. Poha doesn’t hold as good as the bread crumbs. But you can use them if you do not like to use bread crumbs.
14. Finish coating all the patties and Allow to rest for 10 mins for the crumbs to bind well.
15. Add 1.5 to 2 tbsp oil to a wide pan and heat it. Gently transfer the patties to the pan and cook on a medium heat on both the sides until crunchy and golden.
16. You may need to add more oil if needed after flipping.
Serve soya chunks cutlet hot or warm with chutney, sauce or in a burger.