SOYA BEAN CUTLET..

Ingredients

• 1 cup soya chunks
• 1 pc bari elaichi
• 1/2 tsp kali mirch sabit
• 3 pc dalchini
• 4 pc choti elaichi
• 4 pc laung
• 1/2 cup chana dal
• 6 pc dry red chilli
• 1 tsp salt
• 3 tbsp besan
• 3 cup oil

Steps

1. Give the soya chunks a 1/2 hr soak in boiling water, then strain them. Transfer to normal water for 1/2 hr, strain again and leave aside.
2. Put the soya chunks in a pressure cooker with bari elaichi, laung, dalchini, choti elaichi and kali mirch. Add the chana dal, dry red chilli and salt.
3. Top up with water and close the lid. Cook on a high flame for 6 whistles, then lower the flame and cook for 5 minutes. Switch off the flame.
4. Let the cooker depressurise naturally. After 5 minutes, open the lid and transfer the mixture to a bowl, leaving behind any water that remains. Allow it to cool.
5. Transfer the mixture to a bowl after grinding it coarsely, and leave it aside.
6. Give the besan a light dry roast before adding it to the batter and mixing thoroughly.
7. Roll small portions of the batter and give them your chosen shape; round cutlets are one option.
8. Put oil in a wok; once it has heated, moderate the flame.
9. Working with 2 cutlets at a time, deep-fry until brown and take out into either a bowl or a dish.
10. For serving, plate the cutlets and accompany them with dhania chutney.