Soya Keema Poha

1. 1
   prep · ~10 min

   Soak the soya granules.

   1.Bring 2 cups water to a rolling boil in a saucepan.

   2.Add soya granules and boil for 5 minutes until soft and expanded.

   3.Drain immediately and rinse under cold water.

   4.Squeeze out all excess water firmly with your hands. Set aside.

   TIPSqueeze the soya granules until they are as dry as possible — any excess water makes the poha mushy.
2. 2
   prep · ~5 min

   Wash and drain the poha.

   1.Place poha in a colander or large sieve.

   2.Rinse under running water for 20 seconds, gently tossing with your fingers.

   3.Let it sit in the colander for 5 minutes to soften and drain completely.

   4.Fluff lightly with a fork and sprinkle with salt and turmeric.

   TIPUse thick poha only. Thin poha turns into a sticky paste. Don't oversoak — just a quick rinse and rest.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a wide kadhai or non-stick pan over medium heat.

   2.Add mustard seeds and let them pop vigorously (30 seconds).

   3.Add cumin seeds and let them sizzle until fragrant (20 seconds).

   4.Toss in curry leaves and slit green chilies. Stir for 15 seconds until leaves crackle.

   TIPKeep the heat medium — mustard seeds should pop but not burn. Move to the next step as soon as they pop.
4. 4
   saute · ~9 min

   Cook the onion and soya keema.

   1.Add chopped onions and grated ginger to the tempering.

   2.Sauté until onions turn translucent and lightly golden (4-5 minutes).

   3.Add squeezed soya granules, turmeric, and red chili powder.

   4.Sauté for 3-4 minutes, stirring frequently, until the soya looks like dry keema with slightly crisp edges.

   TIPDon't rush the soya — letting it fry and crisp a little gives that real keema texture.
5. 5
   mix · ~4 min

   Combine poha with the keema mixture.

   1.Add green peas and roasted peanuts to the pan. Stir for 1 minute.

   2.Gently fold in the softened poha with a light hand.

   3.Sprinkle garam masala and mix slowly to avoid breaking the poha flakes.

   4.Cover the pan with a lid and let it steam on lowest heat for 3 minutes.

   TIPUse a folding motion, not stirring — this keeps the poha grains separate and fluffy.
6. 6
   garnish · ~1 min

   Finish with lemon and fresh coriander.

   Turn off the heat. Drizzle lemon juice evenly over the poha and sprinkle generously with chopped coriander leaves. Toss gently one last time and serve immediately while hot.

   TIPDon't skip the lemon — it cuts through the soya's heaviness and brightens the whole dish.

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