Are you bored of eating poha, paratha and sandwiches every morning? If you want to try something different, crispy soya cutlets can be a delicious addition to your breakfast menu. Crunchy on the outside and soft on the inside, these cutlets combine the goodness of soybeans with potatoes, herbs and spices.
Soya chunks are a convenient source of plant-based protein, making this recipe a useful option for people who want to include more protein in their everyday meals. The cutlets can be served for breakfast, as an evening snack with tea or as a starter when guests visit.
The best part is that you can prepare them using everyday kitchen ingredients. Here is a simple recipe to try at home.
Ingredients for Soya Cutlets
- Soya chunks: 2 cups
- Boiled potatoes: 4 medium-sized
- Breadcrumbs: 1 cup
- Finely chopped onion: 1 cup
- Gram flour: 3 tablespoons
- Ginger-garlic paste: 1 teaspoon
- Finely chopped green chillies: 2–4, according to taste
- Black pepper powder: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Red chilli powder: 1 teaspoon, optional
- Chopped fresh coriander: 2 tablespoons
- Salt: To taste
- Oil: As required for cooking
How to Make Crispy Soya Cutlets in 5 Easy Steps
Step 1: Soak and Prepare the Soya Chunks
Place the soya chunks in hot water for around 10 minutes, or until they become soft. Drain them thoroughly and squeeze out the excess water after they have cooled enough to handle.
Allowing the chunks to drain properly is important because excess moisture can make the cutlet mixture difficult to shape.
Step 2: Prepare the Soya Mixture
Grind the softened soya chunks in a mixer until they are finely chopped. Transfer them to a large bowl and add the chopped onion, ginger-garlic paste, green chillies and fresh coriander.
Mix everything well so that the ingredients are evenly distributed.
Step 3: Add Potatoes and Spices
Add the boiled potatoes to the bowl and mash them into the soya mixture. Add gram flour, breadcrumbs, turmeric, black pepper, red chilli powder if using, and salt.
Mix thoroughly until the ingredients form a mixture that holds its shape. If it feels too wet, add a little more breadcrumbs. If it seems too dry, add a small amount of water.
Step 4: Shape and Cook the Cutlets
Divide the mixture into equal portions and shape them into round or oval cutlets.
Heat a little oil in a non-stick pan over medium heat. Place the cutlets in the pan without overcrowding them. Cook for several minutes on each side, turning carefully, until they develop a crisp, golden-brown exterior and are heated through.
For a lighter version, brush the cutlets with a little oil and cook them in an air fryer, following the appliance’s instructions.
Step 5: Serve Hot and Crispy
Transfer the cooked cutlets to a plate. Serve them hot with mint chutney, tomato ketchup or plain curd.
For a more balanced breakfast, pair them with a serving of fresh vegetables or a simple salad.
Tips for Making Restaurant-Style Soya Cutlets
- Squeeze out as much excess water as possible from the soya chunks.
- Mash the potatoes thoroughly to help bind the mixture.
- Use breadcrumbs gradually to achieve the right consistency.
- Cook over medium heat so the outside becomes crisp without burning.
- Avoid adding too many cutlets to the pan at once, as this can reduce the temperature of the oil.
Are Soya Cutlets a Healthy Breakfast Option?
Soya cutlets provide plant-based protein, while potatoes contribute carbohydrates and the added herbs and vegetables provide additional nutrients. However, their overall nutritional value depends on the quantities used and the cooking method.
Pan-frying in excessive oil can increase the calorie content. Using less oil or an air fryer can be helpful if you want a lighter preparation. People with soy allergies should avoid this recipe.
Enjoy a change from your regular breakfast with these homemade crispy soya cutlets. They are easy to prepare, versatile and suitable for serving as either a morning meal or an evening snack.