Soya kheema pav recipe| Pav bhaji made using soya chunks – Veg kheema pav recipe with full video and step by step instructions.
Pav bhaji is a popular mumbai street food. Usually we make pav bhaji masala with potatoes and vegetables. The unique aroma of the pav bhaji masala elevate the taste of this to a different level. Though originally it is made with vegetables, there are more fusion varieties also available in the market, paneer pav bhaji, cheese pav bhaji, jain pav bhaji . Kheema pav is usually made with meat.
Soya chunks is loaded with protein and it is the perfect alternate for vegetarians. I have posted Soya chunks biryani, Chili soya recipe in Jeyashris kitchen.
Recently I tasted Soya kheema pav in a Hello India restaurant here in Hongkong. Generally, I am not a big fan of soya chunks. That day I tasted a little and was hooked by its taste. I tried it yesterday at home and was a bit skeptical as to how kids will react. Thank God, no complaints, they just enjoyed their Soya kheema pav
Also check out
- Paneer Pav bhaji
- Pav bhaji recipe
- No onion garlic pav bhaji
- Vada pav
- Masala pav
Soya kheema pav recipe
Soya Kheema pav bhaji recipe
Ingredients
- 2 cups Soya chunks
- 1 tbsp milk
- 1 tbsp butter
- 1 tbsp oil
- 2 onion
- 2 tsp Ginger garlic paste
- 2 tomatoes
- ¼ cup capsicum
- 2 tsp red chili powder
- 2 tsp pavbhaji masala
- 1 cup water
- Salt as needed
- Coriander leaves to garnish
Instructions
- In a saucepan boil water and add 2 cups of soya chunks.
- Add 1 tbsp of milk. Milk helps to remove the odor of the soya chunks.
- Boil for 2 minutes and switch off the flame.
- Drain the water completely.
- Squeeze out well and pulse it in a mixie
- This came around 2.5 cups of soya granules.
- So if you are using soya granules, take 2.5 cups and boil in water and drain it.
- Proceed with the recipe.
- In a pan add butter and oil.
- Add finely chopped onions and saute till it becomes translucent.
- Add the ginger garlic paste to this and saute till the raw smell goes off.
- Now add in the salt and mix well.
- Add finely chopped tomatoes.
- Mix and cook for a few minutes.
- Add in the red chili powder, pav bhaji masala, and salt.
- Mix well and add finely chopped capsicum.
- Saute this and cook for few minutes till the raw smell of the powder goes off.
- Add the pulsed soya chunks to this now.
- Mix well and add 1 cup of water.
- Let this cook for 20 minutes on a low flame.
- Stir this well in between.
- Once the oil separates, switch off the flame.
- Garnish with coriander leaves.
- Soy kheema bhaji is ready.
Notes
- You can add ¼ cup of frozen green peas along with the pulsed soya chunks. 2. Add 1 tbsp of butter on the top to enhance the taste of the Soya kheema pav bhaji.
- In a saucepan boil water and add 2 cups of soya chunks.
- Add 1 tbsp of milk. Milk helps to remove the odor of the soya chunks.
- Boil for 2 minutes and switch off the flame.
- Drain the water completely.
- Squeeze out well and pulse it in a mixie
- This came around 2.5 cups of soya granules.
- So if you are using soya granules, take 2.5 cups and boil in water and drain it.
- Proceed with the recipe.
- In a pan add butter and oil.
- Add finely chopped onions and saute till it becomes translucent.
- Add the ginger-garlic paste to this and saute till the raw smell goes off.
- Now add in the salt and mix well.
- Add finely chopped tomatoes.
- Mix and cook for few minutes.
- Add in the red chili powder, pav bhaji masala and salt.
- Mix well and add finely chopped capsicum.
- Saute this and cook for few minutes till the raw smell of the powder goes off.
- Add the pulsed soya chunks to this now.
- Mix well and add 1 cup of water.
- Let this cook for 20 minutes on a low flame.
- Stir this well in between.
- Once the oil separates, switch off the flame.
- Garnish with coriander leaves.
- Soy kheema bhaji is ready.
- You can add ¼ cup of frozen green peas along with the pulsed soya chunks.
- Add 1 tbsp of butter on the top to enhance the taste of the Soya kheema pav bhaji.
