Crispy Soya Party Cutlets Recipe with Purti Sunlife Refined Sunflower Oil

Introduction

Ingredients

For the Cutlet Mixture

• - 1 cup soya chunks
• - 2 medium boiled potatoes (mashed)
• - 1 small onion (finely chopped)
• - 2 green chilies (finely chopped)
• - 1 tablespoon ginger-garlic paste
• - 2 tablespoons coriander leaves (chopped)
• - ½ teaspoon turmeric powder
• - 1 teaspoon red chili powder
• - 1 teaspoon garam masala
• - ½ teaspoon cumin powder
• - Salt to taste
• - 2 tablespoons bread crumbs

For Coating

• - ½ cup bread crumbs
• - 2 tablespoons cornflour
• - 3 tablespoons water (to make slurry)

For Frying

Preparation

1. 1. Boil the Soya Chunks Boil the soya chunks in salted water for about 5 minutes until soft. Drain and squeeze out excess water. Grind or finely chop them.
2. 2. Prepare the Cutlet Mixture In a large bowl, combine chopped soya chunks, mashed potatoes, onion, green chilies, ginger-garlic paste, spices, salt, coriander leaves, and bread crumbs.
3. 3. Mix Well Mix everything thoroughly until a smooth dough-like mixture forms.
4. 4. Shape the Cutlets Take small portions and shape them into round or oval patties.
5. 5. Prepare Slurry Mix cornflour and water to create a smooth slurry for coating.

Cooking Steps

1. 1. Heat Purti Sunlife Refined Sunflower Oil in a pan for shallow frying.
2. 2. Place the prepared cutlets gently in the pan.
3. 3. Fry on medium flame until golden brown and crispy on both sides.
4. 4. Remove and place on tissue paper to absorb excess oil.

Serving Suggestions

• - Serve with mint chutney or coriander chutney
• - Pair with tomato ketchup or spicy mayo
• - Perfect snack with evening tea or coffee

Tips for Perfect Crispy Cutlets