Soya Kheema Samosa | Veg Protein-Packed Street Style Samosa | Chef Ajay Chopra

soya granules

🥗Healthier: textured vegetable protein

💰Cheaper: chopped mushrooms

Chopped mushrooms provide a similar texture at a lower cost.

samosa pastry

🥗Healthier: whole wheat dough

💰Cheaper: homemade dough

Homemade dough is often less expensive and healthier.

Boil water in a pan and add black pepper, bay leaf, and soya chunks.

Add salt to the boiling water to flavor the soya chunks while boiling.

Boil the soya chunks until cooked, then let them cool.

Crush the boiled soya chunks in a mixer to a coarse texture, not too fine.

Heat oil in a kadhai and add cumin seeds, cinnamon, bay leaf, green cardamom, black cardamom, and black pepper.

Sauté the whole spices until fragrant, then add chopped onions and sauté until golden brown.

Prepare a paste of ginger, garlic, and green chili, then add it to the onions and sauté until fragrant.

Add red chili powder, coriander powder, turmeric powder, and salt to the mixture and sauté until the spices are cooked.

Add chopped tomatoes and green peas; cook until the peas are tender.

Add the crushed soya chunks to the mixture and sauté for 8-9 minutes until well combined.

Let the mixture cool, then add chopped coriander leaves for freshness.

Cut spring roll sheets into 1x3 inch pieces.

Cover the spring roll sheets with a damp cloth to prevent them from drying out.

Place a portion of the filling on the sheet, fold it into a triangle, and seal the edges with a flour-water slurry.

If there are any holes, use the flour slurry to seal them.

Heat oil in a pan for shallow frying the samosas until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens