Before frying:
A paste of 2 tbsp flour mixed with 2 tbsp water.
Oil for deep frying.
Soak the soya chunks into the hot water for 30 minutes.
Drain the water and in a large bowl squeeze off excess water from the chunks properly.
Crumble the soya chunks with your hand or alternatively blend the soaked soya chunks to coarse paste.

Mash the potatoes well with your hand.
Now add chopped onion, ginger, and green chilli.
And salt and sugar.
Mix everything well. it must be a non-sticky dough.
Make patties and set aside.
Make a thick flowing paste adding required water to corn flour.
And dip each patty in the batter.
Then coat the cutlet in flour mixture.
Place them carefully in the medium hot oil.
When one side is golden, flip and fry the other side.
Drain the soya cutlets to remove excess oil.

When one side is golden, flip and fry the other side.
Drain the soya cutlets to remove excess oil.
Serve soya cutlets hot with green chutney or tomato ketchup.