SOYA CUTLET

Here comes yet another vegetarian dish made out of soya. 

It takes time to prepare Cutlet, but its worth the effort once you savour it and experience the taste :)

Non veggies can use chicken or any other kind of meat instead of soya. The process is same. Cook chicken or meat well and start from step 7 of the below recipe.

Ingredients:

1. Soya chunks – 100 gm
2. Potato – 3 medium
3. Onion – 1 big
4. Green chili – 2 to 3
5. Ginger – 1 inch piece
6. Ginger Garlic paste – 2 tsp
7. Curry leaves or coriander leaves – little
8. Red Chili powder – 3 tsp + 1 tsp
9. Turmeric powder – ½ tsp
10. Garam masala powder – 1 to 1.5 tsp
11. Oil – for frying
12. Salt – for taste

Method:

1. Soak soya chunks in hot water for 5 mins. (Water should not be boiling hot)
2. Wash it with normal water and properly squeeze the water out.
3. Now shred the soya chunks well with hand. (Do not use mixer)
4. Put 3 tsp chili powder, 2 tsp ginger garlic paste and sufficient salt to it and mix well.
5. Pour little water into a cooker and add 3 potatoes to it and allow the potatoes to get cooked. It may require almost 3 whistle.
6. Now peel the skin of the cooked potatoes and smash it with a fork and keep aside.
7. Pour little oil into a nonstick pan and roast the marinated soya chunks.
8. Transfer it to a plate and in the same pan add little oil and sauté finely chopped onion, ginger, green chili and curry leaves.
9. Add chili powder, turmeric powder, garam masala powder, little salt and mix well.
10. Now add the roasted soya chunks and smashed potatoes and mix well.
11. Off the flame and allow it to cool.
12. Then mix it well with hand and make big lemon size balls out of it and press little in the middle and shape the sides. (Check the picture for the shape)
13. Now take a flat plate and break 1 egg to it and beat well. (Vegetarians can use 2 table spoon corn- flour or maida mixed with 1/2 glass water)
14. Take another flat plate and spread Rusk crumbs or Bread crumbs to it.
15. Now dip both sides of the cutlet in egg or maida mixture and roll it with the rusk or bread crumz. Do this with all the cutlets and arrange in a plate
16. Take a flat pan and pour some oil into it. When its hot add the cutlets to it and shallow fry both the sides in medium flame.
17. Serve hot with tomato sauce. 

Tips on preparing Bread/Rusk crumbs:

1. Just store the odds and ends of bread in a plastic bag in the freezer until ready to make your homemade bread crumbs. Bring it to the room temperature and whirl in a mixer until desired coarseness.
2. If you are using rusk then directly powder it. (Do not use roasted rusk for this)
3. Ensure the bread or rusk crumbs doesn’t turn into a very fine powder because it will get burnt as soon as you put it into hot oil.