Baked Soya Cutlets

Procedure:

1. In a pan add 1 cup water and add milk. When it begins to boil, add soya chunks to it. Allow it to boil for 2 minutes and the switch off the flame.
2. Drain the water and squeeze out all extra water from the soya chunks.
3. Pulse the soya chunks in a mixer grinder.
4. In a big bowl add the soya chunks, mashed potatoes and ginger garlic paste, chili powder, garam masala, cumin powder, salt, peanuts, chopped coriander and mint leaves and combine well. Add the 1/2 tablespoon corn flour to this and mix well.
5. Once you have a soft yet firm dough; shape the dough with your hands into desired shapes like you would do for cutlets or tikkis.
6. In a bowl add 1/2 tablespoon corn flour and add water to this and make a watery paste without any lumps. (for those of you who use eggs, please feel free to dip in beaten egg instead of corn flour slurry) Dip each cutlet into the corn flour slurry and roll in bread crumbs till coated well.
7. Refrigerate the cutlets for a few about 10 to 15 minutes to make it firm.
8. Pre-heat the oven to 180 degree Celsius for 10 minutes.
9. Grease and line a baking sheet. Arrange the prepared cutlets on the sheet and drizzle a little oil on each of them. Bake in the pre-heated oven for 10 to 15 minutes (oven times may vary) or till the cutlets turn a lovely golden brown. Serve hot or warm.