This Soya Chunks Cutlet recipe is protein-rich and flavorful snack perfect for kids and adults alike. This soya chunk cutlet without potato is a great option for those seeking a healthier, low-carb alternative while still enjoying a delicious treat.
Whether you’re preparing a quick snack or a kid-friendly evening dish, this soya chunks cutlet is perfect for kids as it is easy to make and loaded with nutrition. Serve it with chutney or ketchup for an irresistible combination that’s both nutritious and satisfying.
Why Try This Recipe?
- Protein-Rich: Soya chunks are a fantastic plant-based protein source.
- Kid-Friendly: Mild spices and soft texture make it perfect for children.
- Quick and Easy: Requires minimal ingredients and can be made in under an hour.
- Versatile: Works as a snack, appetizer, or even a meal when paired with sides.
- Vegan: This cutlet is a healthy, dairy-free option for those with dietary restrictions.
Ingredients Needed
- Soya Chunks: High-protein base ingredient, providing structure and nutrition.
- Ginger: Adds warmth and enhances the overall flavor profile.
- Coriander & Mint Leaves: Fresh herbs add an aromatic and refreshing flavor.
- Mushrooms: Boosts umami and moisture in the mixture.
- Sweet Corn: Adds a slight sweetness and crunch to the cutlets.
- Green Chili: For a hint of spice.
- Bread: Acts as a binder and gives the cutlets their firm texture.
- Salt: Enhances all the flavors.
- Oil: Used for shallow frying, ensuring a golden and crispy crust.
How To Make Soya Chunks Cutlets Video Recipe Step by Step
Soybeans are a great high protein beans and in India these soya chunks are quite popular vegetarian protein option. These versatile chunks also known as nutri nuggets or meal maker are used in making a variety of soya chunks recipes.
I often make vegetarian Keema matar recipe using the soya granules which is another form of soya chunks. Today I am sharing a crispy cutlet which I often make as a teatime snack. These soya cutlets are easy to make, I add a lot of veggies for extra taste and health.
Flavoured with ginger coriander and green chillies these are crispy on the outside, soft juicy inside. Dip these cutlets into tomato ketchup and enjoy a delicious and healthy protein rich soya snack as a party appetiser or as teatime snack.
Soya Chunks Tikki for Party Appetiser
Make this same mixture of cutlets, just shape them into smaller size and serve with assortments of chutney and sauces. These soya tikkis make excellent Indian party starter recipe.
Soya Burger Patty for Vegans
The same mixture with same cooking technique you can shape it like a burger patty and make this Vegan soya patty for burger. If you are a vegan this makes a perfect vegan patty for burger.
I have shared soya chunk burger here, but that patty is made with eggs.
Substitutions
- Mushrooms: Swap mushrooms with grated carrots, beets, or finely chopped spinach for added color and nutrients.
- Sweet Corn: Use boiled green peas or grated paneer for a different texture and flavor.
- Bread Crumbs: Replace with crushed oats or semolina for a gluten-free option.
- Green Chili: Substitute with red chili flakes or black pepper for a milder spice level.
Creative Variations
- Stuffed Cutlets: Add a small cube of cheese or spiced mashed vegetables at the center for a surprise filling.
- Baked Cutlets: Bake the cutlets at 180°C for 20-25 minutes, flipping halfway, for a healthier version.
- Air-Fried Cutlets: Use an air fryer to make the cutlets crispy with minimal oil.
- Spicy Version: Mix in garam masala or smoked paprika for an extra kick.
Tips
- Squeeze out all water from the soya chunks to avoid a soggy mixture.
- Ensure the dough is soft but firm enough to hold its shape.
- For extra crispiness, double coat the cutlets with breadcrumbs.
- Cook on medium heat to ensure the cutlets are crispy outside and evenly cooked inside.
How to Serve
- Serve hot with green chutney or tamarind sauce for a tangy pairing.
- Pair with a bowl of vegetable soup or salad for a light meal.
- Use them as patties in a sandwich or burger for a hearty snack.
- Serve with yogurt-based dips like tzatziki or raita for a refreshing combination.
Storage and Reheat
- Refrigeration: Store the cooked cutlets in an airtight container for up to 2 days.
- Freezing: Freeze uncooked cutlets on a tray, then transfer to a ziplock bag. They can be frozen for up to 3 weeks.
- Reheating: Thaw frozen cutlets in the refrigerator, then shallow fry or bake at 180°C for 10 minutes.
FAQs
1. Can I make these vegan?
Absolutely! All ingredients are plant-based. Ensure your bread is vegan.
2. Can I make the Soya Chunks Cutlet ahead of time?
Yes, you can prepare the cutlet mixture and shape them into patties, then refrigerate them for a few hours or overnight. When you’re ready to serve, just shallow fry them until golden and crispy.
3. Can I skip bread crumbs?
Yes, replace them with crushed cornflakes or roasted chickpea flour for a similar binding effect.
4.What can I use if I don’t have sweet corn?
Finely chopped bell peppers or grated zucchini work well as substitutes.
More Such Recipes
Check out my Other Snack Recipes here. Some other easy snack recipes for kids
Veg Cutlet Recipe
Moonglet Recipe (Lentil Pizza)
Unique Egg Pakora recipe,
Korean pancakes,
Potato and sooji squares,
Cheesy Triangles.
Soya Chunk Cutlet Recipe- Protein Rich Snack
Ingredients
- 100 grams soya chunks
- 10 grams ginger
- 2 tablespoons coriander leaves finely chopped
- 1 teaspoon Mint leaves
- 4 Mushrooms finely chopped
- 3 tablespoons sweet corn
- 1 green chilli finely chopped
- 3 bread multigrain
- salt to taste
- 1 tablespoon oil for shallow frying
Instructions
- soak the soya chunks into the hot water for 30 minutes.
- drain the water and in a large bowl squeeze off excess water.
- Now put these soya chunks into a blender jar and add mushrooms, corn, green chilli, ginger, mint leaves, coriander leaves, salt to taste and blend everything to a coarse paste.
- Take it out in a big bowl.
- In another jar break bread into smaller chunks and whizz them to make fresh bread crumbs.
- Add these bread crumbs in soya chunks and veggie paste. Mix and make a smooth very soft dough.
- Shape these in form of round cutlets also known as tikki. And once again roll these cutlets with bread crumbs.
- While rolling take care to firmly press the bread crumbs around these soya cutlets. This will yield in crispy cutlets.
- In a pan heat oil and place these cutlets. Cook them over medium heat.
- Once golden brown from one side flip them over and cook till crispy from the other side as well.
- Serve these delicious protein rich snack of soya cutlet with tomato ketchup or green chutney.
Can these cutlets be frozen?
Yes! They freeze perfectly fine. And Keep well for 4-6 weeks.
Hi, Rekha! What can be added instead of bread? So as to reduce the carbs in this cutlet.
sooji
Any option to replace the mushroom? Can we add corn?
Tried this recipe and has turned out amazing!!!! I didn’t have bread at home so replaced it with oats (ground them in blender until coarse). Loved it! Thank youuuu for this recipe!