Soya Bhurji
A delicious and protein-packed vegetarian scramble made from soya granules, onions, and tomatoes. This quick and easy dish mimics the texture of scrambled eggs and pairs perfectly with roti or pav for a satisfying meal.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the soya granules.
- b.Place the soya granules in a large bowl and pour 3 cups of hot water over them.
- c.Let them soak for 15 minutes until they become soft and spongy.
- d.Drain the water completely. Rinse with cold water, then take small portions and squeeze out all the excess water. This step is crucial for a non-chewy texture. Set aside.
- 2
Step 2
- a.Make the masala base.
- b.Heat oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 4-5 minutes until they turn translucent and light golden.
- d.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
- 3
Step 3
- a.Cook the tomatoes and spices.
- b.Add the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they become soft and mushy.
- c.Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for 1 minute until the oil starts to separate from the masala.
- 4
Step 4
- a.Combine and cook the bhurji.
- b.Add the green peas and the squeezed soya granules to the pan.
- c.Mix everything well to coat the soya granules evenly with the masala. Add salt and stir to combine.
- d.Cover the pan and cook on low heat for 5-7 minutes, allowing the soya to absorb all the flavors.
- 5
Step 5
- a.Garnish and serve.
- b.Turn off the heat. Add the garam masala and fresh lemon juice. Give it a final mix.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with roti, pav (bread rolls), or as a stuffing for sandwiches.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing out all the water from the soaked soya granules is the most important step for getting the perfect, non-chewy texture.
- 2Finely chopping the onions and tomatoes helps create a uniform bhurji texture.
- 3Feel free to add other finely chopped vegetables like carrots or bell peppers along with the onions.
- 4Adjust the amount of green chilies and red chili powder to suit your spice preference.
- 5For a richer flavor, you can add 1 tablespoon of besan (chickpea flour) after sautéing the onions and roast it for a minute.
Adapt it for your goals.
Jain
Omit the onion and garlic. Add a pinch of asafoetida (hing) to the oil and use finely chopped raw banana or cabbage for texture.
high proteinHigh protein
Add 100g of crumbled paneer (cottage cheese) or firm tofu along with the soya granules in the final cooking step.
kid friendlyKid friendly
Reduce the green chilies and red chili powder to a minimum. You can add a tablespoon of tomato ketchup for a slightly sweet and tangy flavor that kids love.
quickQuick
Use canned crushed tomatoes instead of fresh ones to speed up the process of making the masala base.