Soya Keema Samosa
Samosa craving? Go meatless with a twist! This Soya Keema Samosa Recipe swaps the classic keema for protein-packed soya, all wrapped in crispy perfection. Party pleaser, lunchbox hero, or anytime snack, these flavourful Keema Samosas are your new go-to.
Time
50 Mins
Serves
2-3 person
What goes into making Soya Keema Samosa?
- 1 Cup Water
- 1 Cup Soya Chunks
- 2 Tbsp Oil
- 1 Tbsp Cumin Seeds
- 2 Green Chillies (Chopped)
- 1 Onion (Chopped)
- 1 Tbsp Ginger-Garlic Paste
- 2 Tbsp Peas
- ½ Tbsp Turmeric Powder
- 1 Tbsp Red Chilli Powder
- ½ Tbsp Coriander Powder
- Salt (To Taste)
- Coriander Leaves (Garnish)
- 2 Cups Flour
- ½ Tbsp Carom Seeds
- 3 Tbsp Ghee
- Water (As needed for the Dough)
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How to make Soya Keema Samosa?
Bring a pot of water to a boil on the stove with a pinch of salt. Once it’s bubbling, toss in the soya chunks and let them cook for 5-6 minutes.
Drain the soya chunks and soak them in a bowl of plain water. Squeeze out the extra water from the chunks.
Grind the boiled soya chunks and set aside for later.
Heat oil in a pan and add cumin seeds, green chillies, onion, and ginger-garlic paste. Stir until fragrant.
Add the peas, turmeric powder, red chilli powder, coriander powder, and salt as needed. Mix this well.
Add the grounded soya chunks to the pan and combine well. Mix in the chopped coriander leaves and set aside for later.
Make the keema samosa dough in another bowl by combining flour, carom seeds, salt, and ghee. Add water as needed to combine the ingredients and knead the dough.
Portion the dough into small balls and start rolling them into oval shapes. Cut the rolled dough into two halves and apply water on the edges.
Make a cone with one half by bringing the two corners together. Seal this and fill it with the prepared soya keema mixture. Seal the other end of the samosa.
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Heat oil in a deep-bottomed pan and deep fry the Soya Keema Samosas until golden brown.
Serve the Soya Keema Samosas hot with ketchup or mint chutney on the side!
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