Spinach Soya Cutlets


Spinach Soya Cutlets is a mouthwatering Indian snack prepared by using Soya chunks, Spinach leaves, herbs and various spices. It is a healthy, delicious kids-friendly appetizer. These cutlets help those moms whose children don’t want to eat vegetables. This Vegan Crispy Spinach cutlet is a perfect combo of nutrition and tastefulness. I usually give these types of vegetables cutlets in my kid’s lunch box. These cutlets are so fulfilling that your kid doesn’t get hungry easily. Moms try this recipe for sure and give a healthy surprise to your kids and family.


These Soya Palak Cutlets are moist from inside and crisp from outside . These soya chunks cutlets are perfect for evening snacks, served with tea/Coffee.

Soya chunks contain lots of protein and Spinach contains lots of iron in it ,thus making this dish super healthy and tasty. In these Monsoons enjoy these crispy and delicious Cutlets with your family and friends.

Here is how to make this Soya Palak Cutlets

North Indian
Breakfast and Evening Snacks
Mixing Bowl, Kadhai, saucepan, frying pan
Prep. Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
7-8 Cutlets
  • 1 cup Soyabean Nuggets
  • 2 cups chopped Spinach
  • 2 tbsp Maida/ All purpose flour
  • 2 cup bread crumbs
  • 2-3 chopped green chillies
  • 2 Boiled Potatoes
  • ½ cup Chopped Onions
  • Chopped coriander leaves
  • 1 inch Ginger
  • 2 tsp Cumin seeds/ Jeera
  • ¼ tsp Red Chilli Powder
  • Salt to taste
  • Oil for frying
  • Bamboo Sticks
Recipe Steps
  1. Boil Soya Bean nuggets in 2 cups of water in a saucepan for 5 minutes on medium flame. After 5 minutes switch off the gas and cover the pan and keep it aside.
  2. Pour 1 tbsp oil in a fry pan.Add 2 cups of chopped spinach leaves in a fry pan. Saute chopped spinach leaves in oil for 3-4 minutes.After 4 minutes Transfer the cooked spinach leaves in a bowl and keep it aside.
  3. Soak 4-5 bamboo sticks in water for 1 hour.Cut bamboo sticks in half and keep it aside.
  4. Grind water soaked soyabean nuggets (without water) with the help of an electric blender into a fine paste and keep it aside in a bowl.
  5. Make a slurry of 2 tbsp Maida or all purpose flour and 4 tbsp water. Mix Well with no lumps. keep it aside.
  6. Take a big Mixing bowl .Grate boiled potatoes in a mixing bowl. Add chopped onions, cooked spinach leaves,puree of boiled soyabean nuggets ,1 cup bread crumbs, Cumin seeds,, chopped green chilies, chopped coriander leaves, grated ginger, red chilli powder and salt to taste. Mix it well . Now the mixture or dough for cutlets is ready.
  7. Take 1 cup bread crumbs in a plate for coating and keep it aside.
  8. Grease a little oil on your palm and make cylindrical shape cutlets from the mixture and insert bamboo sticks in it . Prepare all the cutlets in a similar way.
  9. Coat these prepared cutlets in Maida and water slurry and then coat with bread crumbs.Repeat this step for each cutlet and keep it aside in a plate.
  10. Heat oil in a kadhai for deep frying. Fry these cutlets from each side till the colour of cutlets change to golden brown and the cutlets get crisp from outside.
  11. Serve hot Soya Palak Cutlets with spicy green coriander chutney ,sweet tomato ketchup, Garlic dry red chili chutney and Chai/ Coffee.

You can use Semolina or Suji also for coating cutlets instead of bread crumbs.

You can shallow fry these cutlets if you don’t want to eat deep fried.

If you don’t have bread crumbs in your home then you can prepare it in your home. Toast 3-4 bread slices in a toaster or tawa without using butter or ghee. Now grind these toast bread in a food processor or mixer grinder. Fresh crisp bread crumbs are ready.

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