Crunchy Vegan Soya Chana Dal Cutlets with Zero Fat

During the summer vacation when the kids are at home, their frequent cries of ‘I’m bored’ or ‘I’m hungry’ can be overwhelming. With the frequency at which they get hungry, you wonder how they manage at school the rest of the year! Well, the only answer to this is a snack, and what better option than homemade, healthy Soya and Chana Dal Cutlets. These soya chana cutlets are free from maida, white sugar, or baking soda and are packed with protein, making them a perfect choice for guilt-free snacking.

• 1 cup boiled soya ( I used nuggets)
• ½ cup chana dal, partially boiled
• 1 tsp freshly grated ginger and garlic paste
• Salt to taste
• 1 tbsp biryani masala
• Chopped coriander

Instructions:

1. Grind all the ingredients together into a rough paste ( not too smooth). If you find it has too much moisture, add a tbsp of sooji/semolina.

2. Make small discs, place them on a lightly greased baking tray and bake at 200 degrees Celsius for 20-25 minutes. Midway you need to flip all the cutlets to the other side.

To make your own Biryani masala, lightly roast the following spices on a tawa till the aroma starts coming off – 2 tbsp saunf/fennel seeds, 1 tbsp jeera seeds, 1 tbsp dhaniya seeds, ½ tbsp black peppercorns, 2-3 big elaichi, 2-3 small elaichi, 3-4 cloves and a small piece of cinnamon. Once cool, grind to a powder and store in a bottle.

These soya and chana dal cutlets are bursting with protein. Your kids won’t even realize how healthy these yummy cutlets are – and you can smile as they gobble them up!

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