Step-by-Step Instructions

1. 1.Soak Soya Chunks

   Place 1 cup of soya chunks in a bowl. Pour hot boiling water over the soya chunks, ensuring they are fully submerged. Stir gently and let them soak for 10-15 minutes until they become soft and plump.

2. 2.Prepare Green Chutney

   While the soya chunks are soaking, prepare the green chutney. In a mixer grinder, combine fresh coriander leaves, fresh mint leaves, 2 tablespoons of yogurt, 0.5 teaspoon of cumin seeds, 1 green chili, a small piece of ginger, and salt to taste. Blend until a smooth paste is formed. If the yogurt is too thick, add a small amount of water to achieve the desired consistency.

3. 3.Drain Soya Chunks

   Once the soya chunks are soft, take them out of the hot water and squeeze out all the excess water using your hands. It's crucial to remove as much water as possible to prevent the cutlets from becoming soggy.

4. 4.Grind Soya Mixture (First Batch)

   Transfer about half of the squeezed soya chunks into a mixer grinder. Add 4 garlic cloves, a small piece of ginger, 2 green chilies, and 0.5 teaspoon of cumin seeds. Grind the mixture coarsely; do not make a fine paste.

5. 5.Grind Soya Mixture (Second Batch)

   Add the remaining soya chunks to the mixer grinder with the coarsely ground mixture. Grind again until all the soya chunks are coarsely processed, maintaining a slightly coarse texture for the cutlets.

6. 6.Combine Cutlet Ingredients

   Transfer the ground soya mixture to a large mixing bowl. Add 0.5 cup of besan (chickpea flour), finely chopped capsicum, 1 medium finely chopped onion, 1 teaspoon of chaat masala, 1 teaspoon of coriander powder, 0.5 teaspoon of red chili powder, salt to taste, a generous amount of chopped coriander leaves, 0.5 teaspoon of garam masala, and 1 teaspoon of oil. Also, add a small amount of chopped mint leaves (if available) for extra flavor.

7. 7.Mix and Form Dough

   Thoroughly mix all the ingredients in the bowl using your hands or a spoon until a uniform and firm dough-like mixture is formed. Ensure all spices and vegetables are well incorporated.

8. 8.Prepare Cornflake Coating

   Take a small bowl of cornflakes. Crush them by hand until they are broken into small, coarse pieces. Avoid turning them into a fine powder. Alternatively, you can use a mortar and pestle for a coarser texture.

9. 9.Shape Cutlets

   Lightly grease your hands with oil. Take a small portion of the soya mixture, roll it into a ball, and then gently flatten it into a disc-like shape, forming the cutlets. You can make them small or large according to your preference. If cracks appear, gently roll them between your palms to smooth them out.

10. 10.Coat Cutlets with Cornflakes

    Place each shaped cutlet into the crushed cornflakes. Gently press and turn the cutlet to ensure both sides are evenly coated with the cornflake crumbs. This will give the cutlets a crispy exterior.

11. 11.Pan Fry Cutlets

    Heat a pan with a small amount of oil over medium-low heat. Once the oil is warm, carefully place the coated cutlets in the pan, ensuring not to overcrowd it. Cook the cutlets on one side until they turn golden brown and crispy.

12. 12.Flip and Finish Frying

    Using a spatula, carefully flip each cutlet to the other side. Continue frying until both sides are evenly golden brown and crispy. Maintain medium-low heat to ensure the cutlets cook through without burning. The cutlets should be firm and cooked from the inside.

13. 13.Serve Hot

    Once cooked, remove the soya cutlets from the pan and serve them immediately with the prepared green chutney. Enjoy these healthy and delicious cutlets as a breakfast item or a quick snack.