Soya Mince Cutlets

This is a variation of meat mince cutlets. These cutlets can be served with Dhansak or Curry rice or simply eaten as a side dish.

Makes 10-12 cutlets

Ingredients:

200 gms soya kheema

3-4 cloves of garlic, finely chopped.

2 tbsp ginger garlic paste

3-4 green chilies, finely chopped

2-3 tsp chopped mint leaves

3-4 tsp meat/mutton/chicken/kabab masala

2 tsp red chilli powder

2 tsp haldi

2-3 tbsp gram flour, for binding

2 tsp dhana jeeru powder

Chopped coriander

Salt

Rawa for coating

For coating:

4 tbsp gram flour (besan)

4 tbsp rice flour

2 tbsp cornflour

1 tsp haldi

1 tsp red chilli power

Salt to taste

Water

Method:

Wash the soya kheema and squeeze out as much water as possible (if there is water content then we may not be able to bind the cutlets).

Now add the chopped chilies, chopped coriander, mint leaves, ginger garlic paste, meat/mutton/chicken/kabab masala, gram flour, salt and red chili powder and mix well. 

Keep aside for 30-45 minutes.

Now make balls and flatten them between your palms.

Make a semi-thick paste of besan, rice flour and cornflour. Add the haldi, red chilli powder and salt.

Heat oil in kadai.

Make small balls for the cutlets and flatten them between your palms.

Dip them in the batter and roll and fry in hot oil.

Serve with tomato ketchup or green chutney or use as a side dish.