Soya Cutlet / High Protein Snack

Boil 3 cups of water along with salt.

When it starts bubbling, add the soya chunks.

Close it and turn off the flame. Let it sit for 5 minutes.

After 5 minutes, strain out the water and squeeze out the water from the soya chunks.

Cut the squeezed chunks into two pieces.

Marinate the chunks with chilli powder, turmeric powder, garam masala powder, ginger garlic paste, and salt. Mix well and let it sit for 30 minutes.

Shallow fry the marinated chunks for 5-6 minutes on medium flame. Let them cool completely.

Transfer the fried soya chunks to a blender and just crush them. Set aside.

Boil the potato until cooked well. Peel and mash it. Set aside.

Grate the carrot and set aside.

Heat a pan and add 1 tbsp of oil. Add chopped onion and sauté until it turns transparent.

Add ginger garlic paste and chopped green chilli. Sauté until the raw taste is gone.

Turn the flame to low. Add chilli powder, turmeric powder, meat masala powder, and salt. Mix well.

Add tomato ketchup and sauté for a few seconds.

Add crushed soya chunks, mashed potato, and grated carrot. Mix well on medium flame for 2-3 minutes.

Turn off the flame and add chopped coriander leaves. Mix well and let it cool down.

Make balls out of the mixture and gently press them to form round patties of half-inch thickness.

Mix refined flour with water to make a thin batter. Add oregano seasoning to the batter and mix well.

Dip the patties in the batter and coat them with bread crumbs. Repeat the process for all patties.

Heat oil for deep frying. When the oil becomes hot, gently drop the coated patties into the oil.

Fry on medium flame until golden brown. Remove and drain excess oil.

Serve hot with green chutney or ketchup.