I usually make soya cutlets using soya chunks. Soya chunk is very nutritious and packed with proteins. The problem is it doesn't become a hit when I try curries and stir fries with it. This time I used the same soya chunk cutlet recipe to make this small soya pops. Instead of rolling in bread crumbs I've used crushed corn flakes. You can deep fry or bake it. Baking makes it more healthy. I've deep fried it in oil. Enjoy with your favourite sauce.
- Soya chunks - 75 gms
- Potato - 1 large
- Onion - 2 medium chopped
- Ginger - 1 small piece chopped
- Garlic - 1 clove chopped (we usually get the big ones here)\
- Green chilli - 2 chopped
- Pepper powder - 1 tsp (or may be 2 if you like it more)
- Garam masala - 1 tsp
- Egg - 1
- Crushed corn flakes for rolling
- Oil for deep frying and sauteing
- Salt to taste
- Boil 3 cups water. Add soya chunks to it and let it soak for 30 minutes.
- After 30 minutes, drain and gently press the chunks to remove all excess water from it.
- In a mixer grinder or food processor grind the chunks without adding water (like you do for beef in beef cutlets). Keep aside
- Cook the potato in a pressure cooker. Keep aside
- Heat 1 tsp oil.
- Add the chopped onion, ginger, garlic and green chilli. Saute until the onions are light brown.
- Now add the ground soya chunks along with garam masala, pepper powder and salt.
- Saute for 5-7 minutes in low flame until all the flavours gets locked up in the soya.
- Mash the potato and add it to the above. Check salt and add if required.
- Saute for 1-2 minutes and switch off.
- Make balls of it
- Separate egg yolk and white. Beat egg white well
- Dip each ball in beaten egg white and roll in crushed corn flakes.
- Deep fry in oil (You can also try baking this)
|That was my son's way of decorating :)|