Soya Cutlets | Soya Granules Tikki (No Potato)
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.
Equipment
- Bowl
- Spatula
- Frying Pan or Tava
- Colander
Ingredients
- 1 Cup Soya Granules (100 gms)
- 1/4 Cup Soya Flour (25 gms)
Vegetables
- 1/2 Cup Onion Finely Chopped (50 gms)
- 1/2 Cup Carrot Grated (50 gms)
- 1/4 Cup Fresh Coriander Finely Chopped (15 gms)
For Ginger-Chilli Paste
- 2-3 Green Chillies
- 1" Ginger
Spices
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric
- Salt to Taste
Other Ingredients
- 3 Cups Water
- 1/2 tsp Salt
- 1 tsp Oil
Instructions
Cooking the Soya Granules
- Boil 3 cups of water with 1/2 tsp salt.
- When the water starts to boil, turn off the heat.
- Immediately add 1 cup soya granules and cover.
- 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.
Nutrition
Calories: 72 kcalCarbohydrates: 8 gProtein: 8 gFat: 1 gSaturated Fat: 0.1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 0.5 gTrans Fat: 0.003 gSodium: 341 mgPotassium: 131 mgFiber: 3 gSugar: 1 gVitamin A: 1212 IUVitamin C: 3 mgCalcium: 59 mgIron: 3 mg