Cutlets are the ultimate comfort food. Crisp on the outside, soft and spiced inside they’re everything a good snack should be. Now imagine adding a healthy twist to the classic cutlet with the magic of soyabean. These soyabean cutlets bring together the goodness of protein-rich soy chunks and mashed potatoes, seasoned with familiar Indian spices, to create a snack that’s both nutritious and lip-smackingly good.They’re incredibly versatile, you can serve them with tea as an evening snack, tuck them into burgers, pack them in lunch boxes, or even enjoy them as a side with dal and rice.
The best part? These cutlets taste indulgent but are made with wholesome ingredients, making them perfect for kids and adults alike.Whether you’re looking for a meatless snack option or just want to try something different, these soyabean cutlets are easy to make, budget-friendly, and require no fancy ingredients. Just five simple steps and you’re all set for a plateful of crispy, golden goodness.
Step 1: Prepare and mash the main ingredients
Start by soaking one cup of soyabean chunks in hot water for about 15 minutes. Once they’re soft, drain and squeeze out all the excess water. Then transfer them to a mixer and pulse into a coarse mince-like texture. Meanwhile, boil and mash two medium-sized potatoes until smooth. Combine the mashed potatoes and minced soyabean in a large mixing bowl. This will form the base of your cutlets.
Step 2: Add chopped vegetables and seasonings
Now it’s time to bring in the flavour. Finely chop one small onion, one green chili, and a handful of fresh coriander. Add them to the mixture along with grated ginger and a dash of lemon juice. For seasoning, sprinkle in salt, red chili powder, garam masala, and a pinch of chaat masala. If you like, you can also mix in a spoonful of boiled peas or grated carrots for extra texture and nutrition. Mix everything well using your hands or a spoon until it forms a smooth, pliable dough.
Step 3: Shape the cutlets with care
Take small portions of the mixture and shape them into round or oval cutlets, flat and even on both sides. If the mixture feels sticky, you can lightly grease your hands with oil or mix in a tablespoon of breadcrumbs or besan to help with binding. Once shaped, place all the cutlets on a plate and let them rest for five to ten minutes. This helps them firm up and hold their shape better during cooking.
Step 4: Shallow fry until golden and crisp
Heat a non-stick pan or tawa on medium heat and drizzle some oil. Place the cutlets gently on the pan and cook for three to four minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan, cook them in batches if needed. If you prefer a healthier version, you can brush them with oil and bake at 180°C for 20 to 25 minutes, flipping halfway through. Air frying is also a great option.
Step 5: Serve hot with dips and chutneys
Once your cutlets are beautifully crisp and cooked through, transfer them to a paper-lined plate to remove any excess oil. Serve hot with green chutney, ketchup, or even a yogurt dip. They pair perfectly with masala chai for evening snacks or can be wrapped in a roti with salad and sauce to make a quick cutlet roll. You can even refrigerate leftovers and reheat them in a pan or oven the next day.
Soyabean cutlets are a delicious way to add variety and nutrition to your regular snack routine. They’re filling, flavorful, and loaded with plant-based protein, making them a smart choice for health-conscious foodies. With just a few simple steps and pantry staples, you can whip up this tasty treat any day of the week, no fuss, no deep-frying, just real, home-style goodness.