Soya Cutlets

19 May

Soya Cutlets, Shallow-Fried

Snack time – want something chatpata to go with your steaming hot Indian tea? Here’s a protein-rich munching idea – soya cutlets.

You Need:

  • Soya bean granules – 1 cup
  • Potato – 1
  • Bread slices – 2
  • Onion – 1, finely chopped
  • Green chilies – 2, finely chopped
  • Ginger – 1 teaspoon, grated
  • Coriander leaves – 2 tablespoons, finely chopped
  • Salt – to taste
  • Oil – for shallow frying

How To Make Soya Cutlets:

Boil the potato till soft enough to be mashed. Peel.

Boil soya bean granules in 2 cups of water, with a pinch of salt, for 5 minutes. Let the boiled granules stand covered for another 20 minutes. Drain, run cold water through the granules and squeeze them completely dry.

Put the boiled soya bean granules and boiled potato in a blender. Blend well with a pinch of salt.

Crumble the bread slices (use old ones that are hard and brittle) and mix with the blended cutlet dough. The bread will absorb moisture and help to make the dough’s texture tight.

Make balls of about 3-cm diameter with the dough and press lightly between your palms to flatten into cutlet shape.

Heat some oil in a wide, shallow non-stick pan. When hot, place the cutlets in the pan and let them turn golden on one side on medium heat. This should take 4-5 minutes. Flip over to the other side. Drizzle some more oil if needed. Take the cutlets off the pan when both sides are golden-brown. Place on absorbent paper to remove excess oil.

To Serve:

Serve soya cutlets hot with chutneys of your choice. Here is my snack with roasted tomato chutney and fresh coriander chutney. Recipes for the tomato chutney – coming soon!

Update: roasted tomato chutney recipe.

Soya Cutlets


As a healthy substitute for white bread, use ragi bread or whole-wheat bread in the soya cutlets.

For other similar snack-time recipes, check out paneer bread rolls, spring rolls with vegetable filling, no-deep-fry French fries.

3 Responses to “Soya Cutlets”

  1. sindhu December 31, 2012 at 12:51 PM #

    hey ! am a regular reader of your blog. just wanted to know if for these cutlets you would advice to fry them or toss them in a tava.

    • S December 31, 2012 at 5:49 PM #

      Hi Sindhu,

      I shallow-fry soya bean cutlets on a non-stick pan. The end of this recipe seems to have been gobbled up by the big bad Internet! Time for me to go back and make changes to the post :)

      Happy New Year to you!

    • S January 27, 2013 at 1:19 PM #

      Hi Sindhu,

      Post updated. Thank you for writing, I might not have noticed the gap had you not asked.

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