Soya Chunk Cutlet Recipe: Crispy and Flavorful Vegetarian Snack Idea

Soya Chunk Cutlets (or kebabs, as they are often called) are a delicious, wholesome vegetarian dish that packs a protein punch. They are easy to make, incredibly flavorful, and perfect to serve as a starter or snack. In this recipe blog, I will share with you my personal masth tips and tricks to make the crispiest and tastiest soya chunk cutlets you’ve ever made at home

Soya Chunk Cutlet Recipe

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Course Snack

Cuisine Indian

Ingredients

  

Ingredients:

• 1 cup soya chunks
• 1 medium onion – finely chopped
• 2 green chillies – finely chopped
• 2 tbsp fresh coriander leaves – finely chopped
• ½ tsp cumin powder
• ½ tsp garam masala powder
• ½ tsp red chilli powder
• ¼ tsp turmeric haldi
• ½ tsp ajwain carom seeds
• Salt – to taste
• 1 egg or 2 tbsp roasted chana dal powder for binding
• 1 –2 tsp oil for shallow frying

Instructions

 

Instructions:

Soak the Soya Chunks

• Soak soya chunks in hot water for about 30 minutes until they turn soft.

Squeeze Out Water

• Once softened, squeeze out all the excess water completely.

Grind Coarsely

• Add the chunks to a blender and coarse grind (don’t make it a paste).

Mix the Ingredients

• In a bowl, combine the ground soya with chopped onions, green chillies, coriander leaves, cumin powder, garam masala, red chilli powder, haldi, ajwain, and salt.

Add Binder

• Mix in the egg or roasted chana dal powder to help the mixture bind well.
• If needed, add 1–2 tsp of water or breadcrumbs to adjust consistency.

Shape the Cutlets

• Shape the mixture into small cutlets or kebabs.

Cook

• Heat a non-stick pan with a little oil and shallow fry the cutlets on medium flame until both sides are golden brown and crisp.

Serve Hot

• Serve with mint chutney, tomato ketchup, or yogurt dip.

Keyword masthfood, snacks, vegetarian

Masth tips and Tricks

Soaking and Squeezing the Soya Chunks

This is a masth tip for achieving perfect texture! Soak soya chunks in hot water for about 30 minutes until they turn soft. Once softened, you must squeeze out all the excess water completely. Just like removing excess moisture from potatoes is essential for crispy hash browns, removing water from the soya ensures your cutlets bind properly and achieve that desired crunchy exterior during frying.

Coarse Grinding for Texture

Add the chunks to a blender and coarse grind them. Remember: don’t make it a paste! A coarse, crumbly texture ensures the cutlets hold their shape well and have a fantastic bite.

Seasoning for a Unique Flavor

In a bowl, combine the ground soya with the finely chopped onions, green chillies, fresh coriander leaves, cumin powder, garam masala, red chilli powder, haldi, ajwain, and salt. The addition of ajwain (carom seeds) gives these cutlets a unique aroma and flavor.

Adding the Binder and Shaping the Patties

Mix in the egg or roasted chana dal powder to help the mixture bind well. If you choose the vegetarian binding option, the chana dal powder works amazingly! If needed, add 1–2 tsp of water or breadcrumbs to adjust the consistency. Now, shape the mixture into small cutlets or kebabs. You can shape the patties into any desired shape—round, square, or even hearts.

Shallow Frying for Crispy Perfection

Heat a non-stick pan with a little oil for shallow frying. Once the pan is hot, carefully place the shaped cutlets in the pan and shallow fry them on medium flame until both sides are golden brown and crisp. Slow cooking is key here, as it makes them like crispy restaurant-style snacks.Serve Hot!

Serve these delicious, crispy cutlets hot with a side of mint chutney, tomato ketchup, or a yogurt dip.