“Soyabean Cutlets” A Fusion Recipe Loved By People Of All Age Groups

Soyabean Cutlets is a fusion recipe which is loved by people of all age groups. Made with soya nuggets and gram flour, this snack recipe can be served with green chutney or chilli sauce. This variation of cutlet is a must try appetizer in any party. It is quick to make and doesn't take much time. You can also pack this to your office lunch and impress your colleagues with the same! Rich in protein, they are a must have for kids, and you can try out this simple cutlet recipe in kitty parties and birthday parties. Add more veggies in the cutlet if you want a crispy and crunchy texture. Also, if you're one of those high-spice eaters and prefer lots of spiciness in the dishes, then sprinkle a little red chilli flakes over the cutlets for a fiery experience. This snack recipe is sure to be a hit among all the garlic lovers as it has good portions of garlic in it which will add in a unique and strong aroma to the cutlets. Pair this delicious cutlet recipe with some onion rings and you're done for the day.

INGREDIENTS

• 100 gm soaked soya nuggets
• 1 teaspoon garam masala powder
• 2 tablespoon chopped coriander leaves
• 3 pinches black pepper
• 1 pinch turmeric
• 1 cup refined oil
• 2 medium chopped carrot
• 4 pinches salt
• 1/2 cup bread crumbs
• 2 tablespoon gram flour (besan)
• 4 cloves minced garlic

How to make Soyabean Cutlet

· Step 1

Boil the potatoes and then peel them. Next, wash the carrot and chop it on small pieces. Now take another bowl and add gram flour to it. Add water and salt in it and make a batter of thick consistency.

· Step 2

Mix all the other ingredients well using hands in a large bowl (except bread crumbs and refined oil). Make sure there are no lumps. Make round patties with palm. Now dip them in gram flour batter and then roll them in bread crumbs.

· Step 3

Take a deep-bottomed pan and add oil in it. Heat it over high flame. Once the oil is sufficiently hot, deep fry the cutlets. Garnish with chopped coriander leaves and serve hot with green chutney or schezwan sauce.

SOURCE:UCNEWS.com