Earlier, we mentioned the recipe of Soya Chunks Pulao, prepared by using soya pieces. Now, there is one more dish, which is cooked by the same ingredient. Soya Chunks Cutlet, one of the breakfast foods that liked by almost everyone. These soya chunks not only tasty, but also nutritious for the health. There are several ways to prepare this dish and all the methods are simple to learn. If you are looking for a healthy breakfast for your children, then this one is the best recipe to munch during the breakfast hours.

Now, many of you know, how to prepare it, but a few of them are still not, which is not a big problem, because we are going to share the complete recipe of this delicious Indian snack, including proper ingredients with the measurement. You can munch it with different types of chutneys, such as Coriander chutney, tamarind chutney and Tomato chutney. So, it’s up to you to give the look on the recipe and prepare as per the instruction given in it.

Follow these steps to prepare Soya Chunks Cutlet:



  • 200 gm Dry Soya Chunks
  • 1 large boiled Potato
  • 2 cups of Breadcrumbs
  • 2 tbsp of Cornflour
  • 2 tbsp of All-Purpose Flour (Maida)
  • 1 Onion (finely chopped)
  • 1 tbsp Ginger-Garlic paste
  • 1 tsp of Chilli Powder
  • 1 tbsp of Coriander Powder
  • 1 tsp of Turmeric Powder
  • 1 tsp of Cumin Seeds (jeera)
  • Salt according to taste
  • 1 tbsp of Oil
  • 3 tbsp Coriander Leaves (finely chopped)
  • ½ cups of Milk



  • Boil water and milk in a saucepan and bring it to a boil. When it comes to a good boil, add soya chunks, and turn off the flame.
  • Cover the saucepan with a lid and leave it for around 10-15 minutes, by this time the soya must have doubled in size.
  • Now, pour this over a colander and wash with cold water.
  • Remove the excess of water by squeezing them with your hands and let it keep aside.
  • Transfer these soya chunks in a mixer and grind them, till it reaches coarse crumbs.
  • Take a boiled potatoes and mash them. Put both the ingredients in a mixing bowl.
  • To prepare masala, heat 1 tbsp of oil and add cumin seeds. When it starts to popping, then add ginger garlic paste and fry for 1 minute.
  • After that, add onions and fry it for 3 minutes. Add turmeric, chilli, coriander powder and mix well.
  • Put chopped coriander leaves and mix it well in the mixture.
  • Add this prepared masala over the soya and potato mixture.
  • Now, add salt to the mixture and mix it properly.
  • Take out a small portion of the mixture and form into round pattice. Repeat the same process of the remaining mixture.
  • Arrange it on a plate and out it in the fridge for 15 minutes if you like.
  • Take another bowl, mix cornflour and maida with some water and form into a thin paste.
  • Now, put the breadcrumbs in a plate. Take the cutlet and dip it in a cornflour mixture and then roll it in breadcrumbs and set aside.
  • Finish the entire batch like this.
  • Put a few drops of oil over the non-stick griddle (tava) and put the pattice over it.
  • Cook them from both the sides, until golden brown.
  • Transfer them to a serving dish and serve with ketchup or chutney.