Paneer Soya Tikki/ Cutlets
Servings 4
Ingredients
- 1 cup soya chunks
- 2 medium potatoes boiled and mashed
- 200 gm cubed paneer cottage cheese, thawed
- 1 tbsp chopped ginger
- 3 green chillies
- 1 meduim onion minced
- 1/2 tsp turmeric powder
- 3/4 tsp garam masala powder
- 3 tbsp chopped coriander leaves
- Salt to taste
- Corn flour as required
- Bread crumbs as required
- Oil for deep frying
Instructions
- Wash the soya chunks and cook them in lots of water in a pressure cooker for one whistle. Switch off and allow the pressure to go by itself. Drain into a colander and wash in cold water till its smell is gone. Squeeze to release all excess water. Reserve.
- Grind the soya, paneer cubes, ginger and green chillies till crumbled.
- Add this to the mashed potatoes along with all other ingredients from onion to salt and mix well till combined.
- Add bread crumbs to tighten the mixture, in case you find it soggy.
- Dilute cornflour with little water to make a slurry. Keep bread crumbs ready in another plate.
- Take a small portion of the mixture, make into patties shape. Carefully dip into the cornflour slurry and then coat completely with bread crumbs. Keep on another plate.
- Continue this process till the cutlet mixture is completed.
- Heat oil in a frying pan. Fry cutlets in batches on both the sides till golden brown. Drain on kitchen towels.
- Serve warm with some ketchup or hot sauce and a cup of hot chai!!
Notes
I pressure cooked the potatoes wholly, drained them, cooled them completely before peeling and mashing them. This way, the water content would reduce drastically.
Ensure to squeeze the soya so much that there is no water at all. Soya, paneer and potatoes can make the mixture soggy.
If there is too much moisture in the mixture, add sufficient bread crumbs. The end taste would differ but we wouldn't want a soggy mixture which would disintegrate into hot oil!
Dipping in the cornflour slurry was a challenge! We are so used to using egg as a binder, this was the first time I was doing it. My umma was really not happy. Ensure to dip the cutlets completely in the cornflour slurry and coat sufficiently with bread crumbs. The cutlets which were well coated managed well in the deep frying while some did break on one side, which I am sure was due to non-sufficient (or impatient!!!) dipping in the cornflour. For ease, you can easily replace the cornflour slurry with a couple of well beaten eggs!
Ensure to squeeze the soya so much that there is no water at all. Soya, paneer and potatoes can make the mixture soggy.
If there is too much moisture in the mixture, add sufficient bread crumbs. The end taste would differ but we wouldn't want a soggy mixture which would disintegrate into hot oil!
Dipping in the cornflour slurry was a challenge! We are so used to using egg as a binder, this was the first time I was doing it. My umma was really not happy. Ensure to dip the cutlets completely in the cornflour slurry and coat sufficiently with bread crumbs. The cutlets which were well coated managed well in the deep frying while some did break on one side, which I am sure was due to non-sufficient (or impatient!!!) dipping in the cornflour. For ease, you can easily replace the cornflour slurry with a couple of well beaten eggs!