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Soy Bean Cutlet

6 Aug

Soy Bean Cutlet.

Soy beans are soaked in water and ground into a paste once cooked along with soaked moong dal. The mixture is seasoned with spices and herbs and made into a thick disc. The soy bean cutlets are then shallow fried till golden brown in color.
Makes: around 6 Soy Bean Cutlet.


Soy Beans 1 Cup
Moong Dal 1/4 Cup
Onion 1
Green Chiles 2 – 4
Cumin Seeds 1/2 tsp
Lemon Juice 1 tsp
Mint Leaves few Leaves
Cilantro few Sprigs
Salt to taste
Oil for Shallow Frying

Method of preparation:

Separately soak soy beans and moong dal in water for 4 – 8 hours.
Wash the soy beans and moong dal under fresh water and strain them.
Cook the soy beans in enough water for couple of minutes or until the rawness of the soy bean has gone.
Grind cooked soya beans and soaked moong dal into paste without adding any water.

Peel and finely chop the onion.
Remove stems, wash and mince the green chiles.
Wash and finely chop mint leaves and cilantro.

In a mixing bowl, mix together ground soya beans and moong dal, onion, green chiles, cilantro, mint, cumin seeds, lemon juice and salt.
Take around 2 tbsps of mixture and form into a ball.
Flatten the ball to make it into a quarter inch thick disc.
Repeat the same with remaining soy bean mixture.

Heat a flat pan on medium heat, add a tbsp of oil all over the pan.
Arrange the soy bean cutlets on the pan and fry them on both sides till golden brown in color.
Garnish with cilantro and serve soy bean cutlet with ketchup or with chutney.
Notes: Make sure to fry the soy bean cutlet right.

Suggestions: If the cutlet is still raw inside, put it back on the pan and fry on low flame till done. Alternatively, add few tablespoons of oil in a small skillet and fry them till done. You can also bind the soy bean mixture with besan or rice flour etc..
Variations: Add your choice of vegetables to the soy bean mixture.
Other Names: Soy Bean Cutlet.