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Soya Keema Cutlets

Soya Keema Cutlets
By : Saranya Nath Prabhu

Ingredients needed
Soya Chunks -1/2 cup
Potato - 1/2 cup boiled and mashed
Oil - 1 tbsp
Onion - 1 small size
Ginger garlic paste -1/2 tsp
Green chillies -1
Coriander leaves - 1 tbsp finely chopped
Bread crumbs - 2 tbsp
Salt needed

Spice Powder

Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Kitchen king masala - 1/2 tsp
Oil for shallow frying
Bring water to boil with a little salt. When water starts boiling, add the soya chunks and switch off the heat. Let it be in hot water for 15-20 minutes.
Then drain the water completely, rinse it 2-3 times and squeeze out all the water from the soya chunks.
Grind it coarsely and keep it aside.
Boil potato, peel the skin, mash or grate it and keep it aside.
Heat oil in a pan, add finely chopped onions. Saute until onions turn transparent.
Add ginger garlic paste and finely chopped green chillies. Saute until the raw flavor of the ginger garlic paste goes.
Add the ground soya chunks, all the spice powder mentioned under "Spice Powder" and salt needed. You may adjust spices according to your taste.
Saute until all the water evaporates and the mixture becomes dry. Then add grated boiled potato and finely chopped coriander leaves.
Mix well and cook for another 2-3 seconds. Add bread crumbs and mix well. Remove from heat and allow the mixture to cool down.
Divide the mixture into equal parts. Make balls out of the mixture and then flatten it to form patties. If you are unable to make balls, add more bread crumbs to the mixture.
Heat oil in a pan and shallow fry the patties on low heat, both sides until golden brown. You can deep fry it, if preferred.
You can also make balls from the mixture and deep fry it to make soya keema balls.

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