Looking out for hot and healthy snacks for rainy day or evening tea? Then you should try this melt in mouth soya chunks cutlets. Crisp outside, soft in inside and loaded with plant protein rich soya chunks and mixed vegetables. The good part of these cutlets is, you can make these ahead and store in freezer till use. Soya chunks cutlet is best vegan snack and appetizer recipe.
About This Recipe
Shallow fried crisp soya chunks cutlets are easy to make. Addition of vegetables make these cutlets even more delicious and nutritious. Soya chunks are good source of vegetarian protein.
Soya chunks are rich in calcium and iron. These provide no extra sugar or sodium to the body.
You can add your choice of vegetables. I used potatoes, carrots, peas and sweet corn. You can try adding beets, French beans, cauliflower, cabbage, etc.
This cutlet calls for simple masalas like garam masala and amchur powder (dry mango powder).
The good thing about this cutlet is, you can relish it with evening tea or you can stuff in burger or sandwich or roll it in roti.
Soya Cutlets With Mixed Vegetables
I shallow fried these cutlets. You can air fry or bake them in oven. You can even deep fry these cutlets too.
- Easy to make
- Best make-ahead snack
- Delicious after-school snack
- Can be served as starter too
- Rich in Plant-Protein
- Vegan and Vegetarian
Best Vegan Rain Day Snack Recipes:
Main Ingredients & Variations
Soya Chunks: I used Nutrela soya chunks. These are easily available in any grocery store. Instead of soya chunks, you can use soya keema (soya granules) too.
Mixed Vegetables: I used boiled potatoes, carrots, peas and sweet corn. Beet root, cabbage, cauliflower, French beans, etc; can also be added for additional taste. Use of vegetables, depends on choice and availability.
Garam Masala: Addition of garam masala brings aroma, spice and heat in the recipe.
Amchur Powder: Addition of amchur powder (dry mango powder) brings tangy taste in cutlets.
Corn Flour: A thin mixture of corn flour and water is prepared. This is called corn flour slurry. We dip cutlets in this corn flour slurry and coat them evenly. This helps in retaining the shape of cutlet upon frying.
Bread Crumbs: After coating the cutlets in corn flour slurry, we roll them in bread crumbs mixture. The bread crumbs will absorb the extra moisture from cutlets and turn them crispy upon frying. If you are not having bread crumbs at home, then you can easily make by grinding a slice of bread.
Homemade Bread Crumbs:
Take 2-3 bread slices and spread them on a plate. Leave under the fan or place them in oven in toast mode.
When the bread slices turn hard or crisp, then grind them to coarse or smooth.
Viola! bread crumbs are ready to use.
Store in a clean and dry moisture free air-tight container in fridge. Stays fresh for more than a month.
Soya Chunks Cutlets
Crispy outside and delicious inside, these soya chunks cutlets are best vegetarian and vegan starter and snack recipe. You can serve these with,
piping hot tea or coffee
stuff in roti or parata and make roll
shape this cutlet into thick patty and place it between burger buns and make burger
spread this on sandwich bread or baguette and make appetizing starter or snack
these are perfect for iftar time during Ramadan.
After shaping the cutlets, place them in clean and dry moisture free air tight box or zip lock bags and store in deep freezer.
Stays good for 10-15 days. When ever you want fry them, just thaw them in microwave for 30 seconds or leave on kitchen counter for 30 minutes.
- 1 cup Soya granules
- 2 big Potatoes, peeled and diced
- 2 Carrots, peeled and diced
- ½ cup Green peas
- ½ cup Sweet corn, optional
- 1 tbsp. chopped Green chilies
- ½ tbsp. Amchur powder, optional
- ½ tbsp. roasted Coriander powder
- ¾ tbsp. Garam Masala powder
- ½ tbsp. roasted Cumin powder
- ¾ tbsp. Pepper powder
- Salt, as per taste
- 1 tbsp. Corn flour
- 4-5 tbsp. Water
- ¾ cup Bread crumbs
How To Make Soya Chunks Cutlets
- Wash and soak soya granules in hot water for 20-30 minutes with pinch of salt.
- Squeeze the water from soya chunks and pulse them in mixer until coarse. Set this aside.
- If you are not having bread crumbs, then make them at home. I have shared the recipe in the post. Do check it.
- Add diced potato, carrot, green peas and sweet corn to pressure cooker.
- To this add enough water and cook for 2-3 whistles. Let the steam release.
- Now drain the water using sieve. Take boiled vegetables in a bowl.
- Mash them using backside of a spoon or pav bhaji masher.
- Add this to soya mixture and mix well. To this add garam masala, amchur powder, roasted coriander powder, roasted cumin powder, pepper powder and salt.
- Mix well and divide the mixture into 5-6 equal size portions.
- Gently using your fingers flat each portion into ½ inch thick cutlet.
- Spread bread crumbs on a plate.
- Make thin slurry of corn flour and water with a pinch of salt.
- Dip the cutlets in this slurry one by one and roll them in bread crumbs until all the cutlets are evenly coated.
- Place them in the fridge for ½ hour covering with cling.
- Add 2-3 tbsp. of oil to a pan and shallow fry the cutlets.
- Fry till cutlet turn crisp and light brown on both the sides. Remove them on kitchen plate lined with tissue paper.
- Repeat and complete all the cutlets.
- Serve hot with chai or coffee.
- Add love to make these soya chunks cutlets taste 'Yummy'.
Overcooking vegetables will turn the cutlets soggy and will not from in shape.
Drain the excess water from the boiled vegetables using sieve.
If the tikki mixture looks moist then sprinkle a tablespoon of corn flour on the vegetables before mashing down or to the mashed mixture.
Lubna's Serving Suggestion:
Serve these hot and crispy soya chunks cutlets with tomato ketchup or mayo or any chutney of your choice.
Amount Per Serving: Calories: 221Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 216mgCarbohydrates: 34gFiber: 6gSugar: 5gProtein: 10g