Soya tikkis

Cutlets are made for snacking in the evening or for packing tiffin boxes. You can make cutlets using any vegetable in hand. For binding, pulse the bread slices and it forms a perfect holding for the mixture. Try these crispy yummy soya tikkis and forget about aloo tikkis. Addictive and perfect for evening snacks.

Some people don’t enjoy eating soya but it has got high protein in it. You can try to involve such healthy ingredients by making these tikkis. Tikkis are loved by everyone. It goes well with none other than the tomato ketchup the universal dip.

I made these tikkis and green grape juice for my children who return home hungry and thirsty in the hot summer. You don’t need eggs or cornflour for making these cutlets. They are shallow fried yet crispy and yummy! Do try these tikkis and see how your family gobble it up in minutes.

PREP TIME : 30 minutes

COOK TIME : 30 minutes

CUISINE : international

COURSE : snacks

YIELD : 10 cutlets


Soya chunks – 200 gm

Wheat bread – 8 slices

Green chillies – 5 no.

Ginger garlic paste – 2 tsp

Garam masala powder – 1 tsp

Cheese slices – 2 no.

Coriander leaves – 2 tsp

Ground nut oil for shallow frying

Salt as required


Boil water in a pan add the soya chunks and let it cook for 10 minutes.

Once is it soft and cooked, strain the chunks, wash them with water and squeeze the excess water.

In a large bowl crumble the soya chunks using hand.

In a mixer jar add the bread slices, green chillies and give it a pulse and add them to the soya chunks.

Now add the garam masala powder, ginger garlic paste, cheese slices, chopped coriander leaves and salt as required.

Mix everything well to combine.

Refrigerate them for an hour.

After an hour, heat a nonstick pan and shallow fry them to golden brown on either sides with less oil.

Serve the yummy cutlets with tomato ketchup for evening snacks.

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