Soya Keema Pav

Name: Soya Keema Pav
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup soya granules (dried); 4 cup water (for soaking and cooking); 0.5 tsp salt (for soya mixture); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (large, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 2 tbsp lemon juice (freshly squeezed); 3 tbsp coriander leaves (chopped); 2 tbsp butter (for toasting pav); 8 pcs pav (dinner rolls, sliced in half); 4 pcs lemon wedge (for serving)

RATING

4.4/5(65)

TASTE SCORE

8/10

Spicy, crumbly soya granules cooked with onions, tomatoes, and warm spices until rich and hearty — a vegetarian twist on the classic keema pav. Piled into soft, butter-toasted dinner rolls with a squeeze of lime and fresh onion, it's soul-satisfying street food right from your kitchen.

PREP

10m

COOK

25m

SERVES

1 CUP SOYA KEEMA AND 2 PAV ROLLS

615 cal

SERVINGS

METHOD · 7 STEPS

prep · ~12 min
Soak the soya granules.
1.Bring 4 cups of water to a rolling boil in a saucepan.
2.Add the dried soya granules to the boiling water and turn off the heat.
3.Soak for 10 minutes, then drain in a colander.
4.Rinse under cold water and squeeze out all excess moisture.
TIPSqueezing out all the water is essential — wet granules make a mushy keema.
saute · ~11 min
Cook the aromatics.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them splutter for 30 seconds.
3.Add chopped onions and sauté until deep golden brown, about 7 to 8 minutes.
4.Add ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
5.Add chopped tomatoes and stir well.
TIPPatience here builds flavour — don't rush the browning of the onions.
simmer · ~7 min
Spice and cook the tomato masala.
1.Sprinkle turmeric powder, red chili powder, coriander powder, and cumin powder over the tomato mixture.
2.Add salt and mix well.
3.Cover and cook on low heat for 5 to 7 minutes until tomatoes soften and oil begins to separate.
saute · ~6 min
Add soya granules to the masala.
1.Add the squeezed soya granules to the pan.
2.Stir well to coat the granules evenly with the masala.
3.Sauté on medium-high heat, stirring frequently, for 5 minutes until the mixture looks dry and slightly toasted.
TIPDry roasting the soya in the masala deepens the keema-like texture and absorbs all the spice flavours.
mix · ~1 min
Finish the keema.
Turn off the heat. Sprinkle garam masala, add fresh lemon juice and chopped coriander leaves. Mix gently.
fry · ~3 min
Toast the pav.
1.Slice each pav horizontally without separating completely.
2.Spread butter on the inner sides.
3.Toast on a hot griddle or tawa, cut-side down, until golden and crisp, about 1 to 2 minutes per side.
assemble · ~2 min
Assemble the Soya Keema Pav.
1.Place two butter-toasted pav on each plate.
2.Generously stuff each pav with the hot soya keema mixture.
3.Top with a sprinkle of raw chopped onion.
4.Serve immediately with a lemon wedge on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze soya granules thoroughly to avoid a watery, mushy keema.
2
Brown the onions deeply for a richer, more complex masala base.
3
Dry-roast the soya in the masala until it looks slightly toasted for a meaty texture.
4
Use a heavy-bottomed pan to prevent the masala from sticking and burning.
5
Toast the pav in butter on a hot tawa until golden and crisp for the best bite.
6
Add garam masala only after turning off the heat to preserve its aromatic oils.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1/2 cup of crumbled paneer or cooked chickpeas along with the soya granules for an extra protein boost. Ideal for post-workout meals or anyone looking to increase protein intake without meat.

vegan

Vegan

Replace butter with a neutral oil or vegan butter for toasting the pav. The keema itself is already vegan. Perfect for those following a plant-based diet.

nut free

Nut-free

This recipe is naturally nut-free as written. Serve as-is for a safe option for those with nut allergies.

gluten free

Gluten-free

Serve the keema with gluten-free pav or flatbreads (like rice flour roti or gluten-free buns). Soya granules are naturally gluten-free, so the keema filling is safe.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Soya granules (textured vegetable protein) are a complete plant protein, providing all essential amino acids, making this dish an excellent meat substitute.

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