Soya chunks – 2 cups
Sweet potato – 2
Onion, chopped – 1
Ginger, chopped – a small piece
Green chilli, chopped – 3
Garlic, chopped – 4
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1 tsp
Garam masala powder – 1 tsp
Salt – as needed
Egg – 1
Breadcrumbs – as needed
Oil for frying
Boil and mash sweet potato.
Wash soya chunks and pressure cook with salt. Cook until 3 whistles. Squeeze the soya chunks to remove excess water. Using a blender, coarsely grind.
Heat oil in a pan. Saute onion, ginger, green chillies, and garlic.
When onion turns light brown, add chilli powder, turmeric powder, pepper powder, garam masala powder, and salt. Fry for a minute.
Add sweet potato and soya. Cook for 2 minutes. Switch off the stove.
When sweet potato-soya mixture is cold, make them into desired shape.
Dip in egg mixture and then bread crumbs. Deep fry or tawa fry until golden brown.
Note:- To make the cutlets crunchier, add crushed cornflakes along with bread crumbs before deep frying or tawa frying.