Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, soya and methi cutlets / soya and fenugreek leaves patties. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Soya and Methi Cutlets / Soya and Fenugreek leaves patties is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Soya and Methi Cutlets / Soya and Fenugreek leaves patties is something which I have loved my entire life.
Fenugreek is one of the healthiest leaves you can have in your diet. It has many health benefits including fighting cancer. I use soya chunks more than anything in my cooking.
To get started with this recipe, we must prepare a few ingredients. You can have soya and methi cutlets / soya and fenugreek leaves patties using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Soya and Methi Cutlets / Soya and Fenugreek leaves patties:
- Get 1 1/2 Cups soya Chunks
- Get 3/4 Cup Methi Fenugreek or leaves finely chopped
- Prepare 3/4 Cup potatoes boiled
- Take 1 1/2 Cups onions finely chopped
- Get 2 green chillies finely chopped
- Prepare 1 Teaspoon chopped ginger finely
- Take 1 Teaspoon chopped garlic finely
- Make ready 1 Teaspoon curry leaves finely chopped ( Optional)
- Prepare 2 tbsp coriander leaves finely chopped Tablespoons
- Get 2 Teaspoons Masala Meat powder ( Optional)
- Prepare 2 egg beaten
- Take To Taste Salt as per taste
- Take 2 Cups Bread crumbs for frying
- Get 2 Cups Oil for frying .
- Take 2 Cups water
The soya cutlets are very delicious and can also be served as a snack with some green chutney or mint chutney. You can also wrap them in your kathi rolls. Adding fenugreek to theplas can be a good twist to the popular Gujrati dish. This delicious paratha is filled with fresh cottage cheese and fenugreek leaves.
Instructions to make Soya and Methi Cutlets / Soya and Fenugreek leaves patties:
- Boil the water with about 1 tsp salt and soak the soya chunks for about 10-20 minutes.. After 20 minutes and cool enough,squeeze the water completely off the soya chunks with your hands and finely chop them using your food processor. Keep this aside.
- Process the onions, green chilies, ginger and garlic together so they are finely chopped.. In a pan, heat some oil and crack the mustard seeds. To this add the onion, ginger, garlic and chilly and mix and saute well.
- When the onions start to get translucent, add the potatoes and mix well and then add the meat masala, and some salt and mix well.. When the the raw smell is left, take off from flame and leave it to cool.
- Once cooled, add in the processed soya chunks, finely chopped methi(fenugreek leaves), curry leaves and coriander leaves and mix with your fingers till they are like a soft dough.
- Roll out small balls and them pat them to your desired size and shape.. Dip them in the beaten egg one by one and then roll them in bread crumbs.. Heat oil for frying and when hot, deep fry them.
- Serve hot along with rice, with sandwiches, rotis or with just sauce.
Fenugreek leaves are also called Methi leaves or Methi ke Patte in Hindi. Fenugreek leaves have a variety of nutrients that are important for health like Vitamin K, Calcium, Vitamin C, Vitamin A. Soya keema cutlets or soya chunks cutlets are easy to make, good for any time of the day. Today we will learn how to make soya nuggets cutlets following this easy recipe with step wise pictures. Divide the mixture into equal parts.
So that’s going to wrap it up for this exceptional food soya and methi cutlets / soya and fenugreek leaves patties recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
