I made these high-protein Soya Cutlets with soy granules and soyabean flour as the binding agent (instead of boiled potato). The result were these high-protein, low-carb Soya Granules Tikkis that made for a great snack. As a bonus, they are also vegan and gluten-free.
Let the soya granules soak in the boiling hot water for 10 minutes.
Using a colander, drain all the water from the soya granules.
Rinse the granules well in cold water.
Squeeze all the water from the granules.
{Optional} Grind the cooked and squeezed soya granules to a coarse powder. I did not do this.
Making Green Chilli Ginger Paste
Grind 2 to 3 spicy green chillies and 1″ piece of ginger to a coarse paste.
Making the Dough for the Soya Cutlet
Mix together 2 cups cooked soya granules (squeezed well to remove all excess water), 1/4 cup soyabean flour, 1/2 cup grated carrot, 1/2 cup finely chopped onion, 1/4 cup finely chopped coriander, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp green chilli-ginger paste, and salt to taste.
Mix well to get a soft dough. I did not need any water. If you need some, add 1 tsp at a time.
Making the Soya Granules Tikki
Divide the dough into 8 equal parts.
Shape each portion of the dough into a thick disc.
Lightly grease a non-stick or iron tava (griddle/pan).
Over medium flame, heat the tava.
Place the Soya Tikkis on the warm tava and cook till the side touching the pan in golden brown.
Flip over and cook the flip side.
Serving Suggestions
Serve hot Soya Cutlets with Coriander Chutney, Dahiwali Pudina Chutney, or Tomato Ketchup.