Soya Methi Cutlets

Ingredients

Soya Keema – 1 cup (100 gm)

Boiled and grated potato – 3

Few fenugreek leaves

Ginger and green chilli paste – 1 tsp

Corriadner and cumin powder – 2 tsp

Onion – 1 chopped

Salt as per taste

Egg- 1

Oats

Method

Combine all the ingredients given in the bowl, except egg and oats. Make small flat round tikkis. Dip in egg batter and roll on oats to make it crispy from outside.

Serve hot with chutney or tomato ketchup.

Soya Keema With Paneer Peas Masala

Ingredients

Soya keema -500 gm

Green peas – ¾ cup

Paneer – ¼ cup

Onion – 1

Tomato – 2

Ginger and green chili paste – 1 tsp

Coriander powder – 1 tbl.sp

Roasted cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Kasoori methi -1/2 tsp

Soya Keema Roll

Ingredients

Soya granules – 1 cup

Capsicum – 1

Tomatoes – 2 to 3

Cabbage – ¼  cup

Cream/ crumbled paneer – 2 to 3 tbl.sp

Green chllli – as per taste

Lemon juice – 1 tsp

Coriander leaves

Salt and pepper as per taste

Tomato ketchup

Chaat masala

chapati

Method

Soak soya granules in water for an hour, wash it and then cook for 4 to 5 minutes. Squeeze out the excess water and blend it coarsely and your soya keema is ready.

 Heat about 2 tbl.sp of oil in a pan, add green chilli, sauté for a minute and then add capsicum, tomato, cabbage, salt and pepper.

Cook for 2 to 3 minutes, keep the vegetable crunchy.

When cooked, add lemon juice and coriander leaves. Mix well and remove.

 Take a chapatti, spread tomato ketchup on it and then put 2 tsp of soya keema, sprinkle chaat masala powder on it and then roll it tightly and serve,