Sorry for disappearing since such a long time. I had some major work that was supposed to finish mid March but it continued for ever...In the meanwhile my mother in law is here and as I have said earlier she is the queen of cutlets. So to introduce her arrival, here is one of the cutlets that she makes. It is healthy if you bake it or shallow fry it - the ones here has been deep fried! Enjoy!Ingredients
2 cups of soy chunks
1/4 cup milk for soaking the soy chunks
1 tea spoon of Chili powder
4 large Potato boiled and skin peeled off and mashed
1 large Onion finely chopped
2 tea spoon of ginger-garlic paste
1 tea spoon of garam masala
1 spring of coriander leaves cut finely (optional)
Salt to taste
Bread Crumbs - as needed
1 cup of Besan
Oil for deep frying
How To
Soak the soy chunks in water and milk for few hours. After that squueze the water out and grind in a food processor to get minced soy. Now if you have minced soy, you don't have to do any grinding and the cutlets turn out much crisper!
In a nonstick pan fry Onion and ginger-garlic for 2 minutes.
Then add the minced soy and fry on slow fire for 8-10 minutes. At this point, you will see the minced soy turning slighly brown. (Dont burn it though!)
Add the garam masala and chili powder and mashed potatoes and salt to taste.
At the end add the coriander leaves and mix well and take off the stove and let it cool.
In a separate bowl, take the besan, a pinch of salt and pinch of garam masala and mix well.
Add water to make a thick batter and mix well to ensure there are no lumps.
After the soy and potatoes mixture cools, take small portions and shape into oval cutlets.
Dip them in besan batter then roll them in bread crumbs and keep aside.
I usually keep the cutlets in the refrigerator and deep fry as many as you need just before serving them. The cutlets stay fresh in the refrigerator for about 4-5 days before deep frying or baking.
