Tempayy Cutlets – Chef Sunil Joseph - Veganuary

Tempayy Cutlets – Chef Sunil Joseph

Hello Tempayy

PREP 20 MINS
COOKING 15 MINS
SERVES 4

Ingredients

Hello Tempayy natural cubes 200 gms
Green Chilli Chop 3 Nos
Oil 20ml
Carrot ½ cup
Green Peas 50 gms
Boiled Potato 1 Nos
Coriander Leaves 1 tbsp
Chilli Powder 1 tbsp
Coriander Powder 1 tbsp
Garam Masala 1 tbsp
Chat Masala 1 tbsp
Salt
Whole Jeera 1tsp
Fennel Seeds 1tsp
Bread Crumbs 2cup
Corn Flour Mix 2tbsp
Chop Garlic 1tbsp
Water 20ml

Prep

  1. Unbox Hello Tempayy natural cubes
  2. Grate them

Method

  1. Heat some oil in a fry pan
  2. Stir jeera seeds till they turn golden brown
  3. Add peas and carrots, and cook them till they turn soft
  4. Add chilli powder, coriander powder, garam masala, chat masala and salt. Mix well.
  5. Put in grated tempayy and stir well.
  6. Add boiled mashed potato and chopped coriander
  7. Mix well and keep aside to cool.
  8. Divide the dough into equal parts and make any shape you like.
  9. Make a corn flour slurry by mixing water and corn flour.
  10. Dip cutlets in the slurry and coat a layer of bread crumbs over it.
  11. Deep fry or air fry the cutlets.
  12. Serve hot with sauce or chutney.

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