Soya Chunks Cutlets also called as Meal Maker Cutlets is a Protein Packed Burger made with Soya Chunks , Vegetables , Spices and Pan Fried Patty.
Something To Know About
Soya Chunks is Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender.It is quick to cook, with a protein content comparable to certain meats and its 100% vegetarian.
Healthy Snack
I wanted to prepare something healthy snack like all moms think. “Especially In today’s lifestyle. the challenge for all mom’s is to serve healthy and tasty food to your family”. So when it comes to vegetarian options my first choice is SOYA CHUNKS. It a very good meat substitute and taste and texture resembles meat (chicken). When it comes to fuzzy kids and picky eater they will not find out if its chicken or soya chunks. Do not think twice to make this tasty and healthy snack just go for it.
I saw this recipe from my books collections that I have maintained all these years. Its from Mallika Badrinath books collection. The original recipe I saw was for cheese vegetable cutlets and Then I modified the recipe my way and added Soya Chunks and other spices.
Check other recipe posted using Soya Chunks here Soya Chunks Burger .
Tips
*You can always prepare the Soya Chunks Cutlets / Patties ahead of time and refrigerate them . Then when ever you are ready to prepare, take them out of the refrigerator and fry them .
*Using Soya Chunks Cutlets / patties, we can make Soya Chunks Burger too (Put the prepared Cutlet / patty into the bun topped with onions , tomatoes ,American cheese singles and tomato ketchup and serve as a burger ).
*I only Shallow Fried the soya chunks patty in a pan. You can also deep fry them in oil or pan fry them on dosa Tawa / Crepe pan or a non stick pan or even you can bake the patty until Golden Brown Color.
*Do not add too much cheese to the Cutlets / patties before shaping them, because when you fry the patties it might loosens its shape.
*For best results make the patties and shape them and refrigerate them for at least 1/2 an hour before frying them. Because the patty texture tightens a bit and it will hold its shape while frying.
*Do not Skip the Bread Crumbs – add it to the patties before shaping them . It helps in binding.
*You can Use Soya Chunks Granules Instead of using Chunks in this recipe. Difference between Using granules and chunks in this recipe is, If using granules – after cooking you do not have to run in mixie ( food processor) to mince it. If using Chunks – after cooking you need to run in mixie ( food processor ) to mince them to smaller pieces.
Ingredients
Instructions
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Cooking Soya Chunks - Take 4 Cups of water in a pan and bring it boil and add the soya chunks into the boiling water and completely immerse soya chunks in it. Add a pinch of salt to it. return to boil and cook for 2 - 3 minutes ( size of the soya chunks will increase in size once cooked). Then remove from flame. Drain the hot water and fill the bowl of soya chunks with cold tap water and rinse them in cold water 3 to 4 times and take a handful of chunks and squeeze dry for cooking. Now to mince, take all the soya chunks in Mixie ( food processor) and just whip / pulse button twice or thrice or until the Whole Soya Chunks breaks down ( Do not grind too much ) . Set aside.
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Pressure Cook the Potatoes for 3 to 4 whistles or until soft . Peel the skin and mash them well. (Or) Alternate way You can also microwave the potatoes ( peel the skin and cut the whole potatoes into two halves first and then cut the half again into 4 quarters . Then add all the cut pieces to a microwave safe bowl filled with water above the level of the potatoes . Microwave on high power for 10 minutes or until the potatoes are easy to mash. Now drain the water and mash the potatoes well.
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Take a wide pan / Kadai and add 2 Tblspn oil and heat it, Once hot add 1/2 tsp Cumin seeds and when they start to splutter add minced green chilies and finely chopped onions and saute well until onions turns slightly golden , Now lower the flame and add ginger and garlic paste and saute until raw smell goes. Then add finely chopped capsicum and saute once and add mashed potatoes from step 2 , ground Soya Chunks from Step 1 , Salt , garam masala , kashmiri red chili powder , lemon juice and Stir well all the ingredients for a minute and switch of the flame. Remove the pan / kadai from the flame and cool down the mixture thoroughly.
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Once cooled completely add the grated cheese and 1/2 cup of bread crumbs and mix well . At this stage we can check for salt and other seasoning. Now take a handful of stuffing / masala and make them into equal size balls and then take each ball and slowly flatten them using your palms into a patty rounds.
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Now Take the remaining bread crumbs in a bowl or a plate. In another plate or bowl take the 3 tblspn maida / All purpose flour and add 1/4 cup of water and mix well without lumps and make a paste consistency ( Not too runny). Now take each prepared patty and dip them maida / All purpose flour paste first and then dip them into bread crumbs bowl and coat them well on all side with bread crumbs. Once you repeat this with all the patties. Refrigerate them uncovered for at least 1/2 hour .
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For Frying the Patties - Take a wide Flat Bottomed pan heat 1 cup oil in low flame and once hot take one patty at a time and place them in the hot oil carefully ( may be 3 to 5 patty at a time depending on the pan size) and cook them in low to medium flame only . Cook EACH side 5 to 6 minutes (total of 10 to 12 minutes ) or until golden brown on both sides . ( do not flip the patty too many times because it may break). Now repeat the step with the remaining patties and add oil when you add each batch of patty so they do not get burned or stick to the bottom without enough oil. Now the Cutlets / patties are ready to Server .
Notes
*You can always prepare the Soya Chunks Cutlets / Patties ahead of time and refrigerate them . Then when ever you are ready to prepare , take them out of the refrigerator and fry them .
*I only Shallow Fried the soya chunks patty in a pan. You can also deep fry them in oil or pan fry them on dosa tawa / Crepe pan or a non stick pan or even you can bake the patty until Golden Brown Color.
*Do not add too much cheese to the Cutlets / patties before shaping them, because when you fry the patties it might loosens its shape.
*For best results make the patties and shape them and refrigerate them for at least 1/2 an hour before frying them. Because the patty texture tightens a bit and it will hold its shape while frying.
*Do not Skip the Bread Crumbs - add it to the patties before shaping them . It helps in binding.
*You can Use Soya Chunks Granules Instead of using Chunks in this recipe. Difference between Using granules and chunks in this recipe is, If using granules - after cooking you do not have to run in mixie ( food processor) to mince it. If using Chunks - after cooking you need to run in mixie ( food processor ) to mince them to smaller pieces.