Soya Chunks Cutlet Recipe (2024)

Soya Chunks Cutlet Recipe with step by step pictures. Meal Maker Cutlet Recipe made with soya chunks, potatoes, spices, shaped into a patties, coated in bread crumbs and pan fried till crispy.

Soya Chunks Cutlet Recipe (Meal Maker Cutlet Recipe)

Soya Chunks which is also called as Meal Maker here is my favorite stuff. I can eat it all day, I don’t know why. But I totally like it. The one thing which put me back is the smell of that, so I use a special way to treat it which I have shown in the pictures. Addition of milk to the cooking water remove the funky smell from it. So if you are fine with that smell skip this step, but if you are like me, please follow this.

About Soya Chunks Cutlet Recipe (Meal Maker Cutlet)

I use soya chunks more than anything in my cooking. I make korma, manchurian’s, 65’s and many many stuffs out of it. And among that this one is my favorite. These cutlets are so healthy since they are pan fried, but if you are in a mood of deep frying, please do it.

These are great recipe to freeze. Make a big batch of this and after completing till the step of coating them in breadcrumbs, put them between parchment paper or wrap them individually in cling warp and freeze them. So that you can use it when ever you want.

Soya chunk cutlets are a very common protein source and make an easy snack.
Using onion, ginger, and other traditional Indian spices, soya chunks cutlets are a flavorful, nutritious snack.

What is Cutlet

A cutlet is a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken. A cutlet-shaped croquette or ground meat patty is a dish made from such a slice and is frequently breaded.

In French cuisine, cutlets, a variation of croquettes with a shape resembling a small rib, were a common starter. A piece of pasta or fried bread was used to represent the bone. The recipe gained popularity throughout all of Europe as a result of French cuisine influence.

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Ingredients for Soya Chunks Cutlet Recipe

Soya Chunks:

By themselves, they have no flavour or smell, providing every cookwith a clean slate. The boiled nuggets are a delight to cook with because of their spongy texture, which is ready to absorb any flavours you dunk them in.

Breadcrumbs :

Dry breadcrumbs are commonly used as a topping for gratins, casseroles, and other similar dishes to add a crunchy textural dimension. Fresh breadcrumbs are an excellent binding agent, which is why they are frequently used in meatloaf and stuffing recipes.

Corn Starch :

It functions as a thickening agent. Corn starch is also combined with flour in baking formulas to increase crumb strength while also increasing grain tenderness.

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How to Make Soya Chunks Cutlet Recipe (Meal Maker Cutlet Recipe)

Cooking Soya chunks (meal maker)

Take lots of water and milk in a sauce pan and bring it to a boil..Once it comes to a good boil, add soya chunks/meal maker and switch off the flame..Cover with a lid and let it rest for 15 mins by which time the soya must have doubled in size. Now pour this over a colander and rinse with lots of cold water. Squeeze the excess water with your hands and set it aside.

Preparation for Cutlet

Now take this meal maker in a mixer and pulse it till it reaches coarse crumbs. Cook the potatoes and mash them as well. Put this both in a mixing bowl.

Making Cutlet Mixture

Now make the masala. Heat 1 tblspn of oil and add cumin seeds. Add in ginger garlic paste and fry for 1 min. Now add in onions and sauté for 3 mins. Add in turmeric, chilli, coriander powder and mix well. Throw in lots of coriander leaves and mix once. Add this masala over the soya and potato mixture. Add salt to the mixture and mix well.

Shaping Cutlets

Form small portion out of it and form into round pattice. Arrange it in a plate and put it in the fridge for 15 mins if you like.

Assembling Cutlets

Now mix cornflour and maida with some water and form into a thin paste. Pour this mixture to a shallow plate so that it will be easy to dunk the cutlet it. Put the breadcrumbs in a plate as well.

Now take the cutlet and dunk it in cornflour mixture and then roll it in breadcrumbs and set aside. Finish the entire batch like this.

Frying Cutlets

Heat oil for pan frying, you could deep fry as well. Put the pattice in oil and fry on both sides till golden brown. Remove to a paper towel and serve with ketchup.

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Soya Chunks Cutlet Recipe Step by Step Pictures

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Take all your ingredients

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Soya Chunks and Potatoes are cooked..

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mash the potatoes

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take the soya in a blender

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and puree it

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add it to a mixing bowl

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add potatoes to it

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now prepare the masala...Heat oil and add cumin

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ginger garlic paste

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onions

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and saute well

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add turmeric

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chilli and coriander powder

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and mix well

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add coriander leaves

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and mix well..This is the masala

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add this to the potato and soya mixture

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add salt

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and mix well

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form small pattice

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and arrange it in a plate

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now mix cornflour and maida with some water to a liquid

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transfer that to a shallow bowl and also put bread crumbs in a plate..Its time for dunking and dredging

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first dip cutlet in cornflour mixture

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remove that carefully

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dip in breadcrumbs

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coat that well

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and arrange it in a plate

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Heat some oil in a tawa

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and drop this on that

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fry till the bottom is golden

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remove to a plate

Frequently asked questions

Are soya chunks healthy?

Soybean chunks have a number of health advantages: It is renowned for having a higher protein content than milk, meat, or eggs. It is well known that because it is a good source of isoflavones, it lowers the risk of osteoporosis in menopausal women and also helps with other symptoms.

What are soya chunks made of?

Soy flour that has been "defatted," or the oil removed, is used to make soy chunks. They are leftover byproducts from the extraction of soybean oil and, after drying, have a rough texture. When submerged in warm water or added to gravy, the texture quickly becomes soft and spongy.