Street Style वेज सोया कीमा | मसालेदार Soya Keema Pav | Kunal Kapur Snacks Recipe | How to Cook Soya

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 540.0K views Jan 7, 2024

Today's recipe is a hatke one and a more delicious one! SOYA KEEMA PAO should be your choice of a breakfast or a supper meal. Ready in minutes, this scrumptious recipe is your perfect choice for the weekend! Soya Keema Pav Prep time - 20 mins

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Water (पानी) - 1 lt
Soya Kheema (सोया ख़ीमा) - 1 cup
Soya Chunks (सोया चंक्स) - ½ cup
Salt (नमक) - ½ tsp
Ginger, chopped (अदरक) - 1 tsp
Green Chilli, slit (हरि मिर्च) - 1 no
Turmeric (हल्दी) - ½ tsp

For Masala

Oil (तेल) - 2 tbsp
Butter (मक्खन) - 2 tbsp
Cumin (जीरा) - 1 tsp
Green Chilli, slit (हरि मिर्च) - 2 nos
Ginger, chopped (अदरक) - 2 tsp
Garlic, chopped (लहसुन) - 2 tsp
Onion, chopped (प्याज़) - 1 cup
Water (पानी) - a dash
Turmeric (हल्दी) - ½ tsp
Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) - 2 tsp
Coriander Powder (धनिया पाउडर) - 1 tbsp
Pav Bhaji Masala (पाव भाजी मसाला) - 1 tbsp
Chaat Masala (चाट मसाला) - 2 tsp
Fresh Tomato Puree (ताज़ी टमाटर प्यूरी) - 2 cups
Salt (नमक) - to taste
Potato large, boiled (आलू) - 1 no
Capsicum, chopped (शिमला मिर्च) - ⅓ cup
Kasoori Methi Powder (कसूरी मेथी पाउडर) - a generous pinch
Water (पानी) - 2 cups
Coriander, chopped (ताज़ा धनिया) - handful
Butter (मक्खन) - 1 tbsp
Pao Bread (पाव ब्रेड) - 8 nos
Butter (मक्खन) - as required
Accompaniments:
Onion, sliced (प्याज़ स्लाइस)
Tomato, sliced (टमाटर स्लाइस)
Lemon, wedges (नींबू)
Green Chilli (हरि मिर्च)
Butter (मक्खन)

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Street Style वेज सोया कीमा?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.