Soya Cutlet


  • 2 cup Soyabadi, crushed (soaked for 30 minutes/drained)
  • 1 cup Breadcrumbs
  • 4 boiled Potatoes, mashed
  • 1 tsp Vedic India’s Kali Mirch/Black Pepper Whole
  • 1 tsp Vedic India’s Turmeric/Haldi Powder
  • 1 tsp Vedic India’s Red Chili Powder
  • 1 tsp Vedic India’s Zeera/Cumin Whole
  • ¼ tsp Vedic India’s Garam Masala
  • ¼ tsp Vedic India’s Amchoor
  • ½ tsp Chat Masala
  • 2 tsp Corn Flour
  • 1 tbsp Ginger-Garlic paste
  • 1 cup Onions, chopped
  • 3-4 Green Chilies, chopped
  • Green Coriander leaves, chopped
  • Oil, for frying
  • Vedic India’s Himalayan Rock Salt (to taste)
  • ½ cup Water


  • Mix 2 cups of crushed soyabadi with 4 boiled potatoes, 1 cup of onion in a large bowl.
  • Now add ginger-garlic paste, coriander leaves, green chilies, cumin seeds, red chili powder, garam masala, amchoor powder, chat masala, kali mirch, turmeric and salt
  • Mix it thoroughly and make a soft and non-sticky dough
  • Apply oil on both the palms. Take a small quantity of dough and make small oval-shaped cutlets
  • Dip these cutlets into a thick paste of cornflour and coat the cutlets in breadcrumbs
  • Take a non-stick pan and pour oil to deep fry the cutlets. Let the oil heat to an appropriate temperature and start putting the raw cutlets in the pan
  • Fry these cutlets till they get golden brown and crispy
  • Take them out on tissue paper and enjoy it with tangy and spicy Yoghurt Dip.