Snack time – want something chatpata to go with your steaming hot Indian tea? Here’s a protein-rich idea.
- Soya bean granules – 1 cup
- Boiled potato, peeled – 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
Boil soya bean granules with a pinch of salt for 5 minutes. Let it stand covered for another 20 minutes. Drain, run cold water through it and squeeze the granules completely dry.
Take 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. This is to make the dough’s texture dry.
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.
Serve 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.
As a healthy substitute for white bread, use ragi bread or whole-wheat bread in the cutlet.