Soya Cutlet

Ingredients

• 1 cup soya granules

• 1/4 cup soya flour

For ginger-chilli paste

• 2-3 green chillies

• 1" ginger

For the dough

• 1/2 cup onion, finely chopped

• 1/2 cup carrot, grated

• 1/4 cup fresh coriander, finely chopped

Spices

• 1/2 tsp red chilli powder

• 1/4 tsp turmeric

• salt to taste

Other ingredients

• 3 cups water

• 1/2 tsp salt

• 1 tsp oil

Method

For the soya granules

Boil 3 cups of water with 1/2 tsp salt.

When the water starts to boil, turn off the heat.

Immediately add 1 cup soya granules and cover.

Let the soya granules soak in the boiling water for 10 minutes.

Using a colander, drain all the water from the soya granules.

Rinse the granules well in cold water.

Squeeze all the water from the granules (optional). Grind the cooked and squeezed soya granules to a coarse powder.

For ginger-chilli paste

Grind green chillies and 1" pc of ginger to a coarse paste.

For the dough

Mix together the soya granules powder, 1/2 cup grated carrot, 1/2 cup finely chopped onion, 1/4 cup finely chopped coriander, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp green chilli-ginger paste and salt to taste.

Mix well to get a soft dough. If you need some water, add 1 tsp at a time.

For the cutlet

Divide the dough into 8 equal parts.

Shape each portion of the dough into a thick disc.

Lightly grease a non-stick or iron tawa (griddle/pan).

Over medium flame, heat the tawa.

Place the soya tikkis on the warm tawa and cook till the side touching the pan is golden brown.

Flip over and cook the other side.

Serving

Serve hot with coriander chutney, dahiwali pudina chutney or tomato ketchup.

Recipe by Aharam