Soya Keema Pao Recipe for Food Processor

Soya Keema Pao is a popular Indian street food that is loved by many. This dish is made with minced soya chunks, spices, and vegetables, which are then served with buttered pao buns. In this article, we will share with you a delicious Soya Keema Pao recipe that can be easily made using a food processor. We will provide you with a step-by-step guide on how to make this dish from scratch, including the ingredients needed and the cooking instructions.

Table of Contents

1.    What is Soya Keema Pao?
2.    Ingredients
3.    Equipment Needed
4.    Step-by-Step Instructions

1. Step 1: Preparing the Soya Chunks
2. Step 2: Preparing the Vegetables
3. Step 3: Grinding the Soya Chunks
4. Step 4: Cooking the Soya Keema
5. Step 5: Assembling the Soya Keema Pao

5.    Tips for Making the Perfect Soya Keema Pao
6.    FAQs
7.    Conclusion

What is Soya Keema Pao?

Soya Keema Pao is a vegetarian version of the traditional Keema Pao, which is made with minced meat. Soya chunks are used as a substitute for meat in this recipe. Soya chunks are a rich source of protein and are made from defatted soy flour that is processed into small granules or chunks. These chunks are then rehydrated in water or broth and used in various dishes as a meat substitute. Soya Keema Pao is a great alternative for those who are vegetarian or are looking for a healthier option.

Ingredients

For the Soya Keema:

1. 1 cup soya chunks
2. 1 onion, finely chopped
3. 1 tomato, finely chopped
4. 1 green chilli, finely chopped
5. 1 teaspoon ginger-garlic paste
6. 1/2 teaspoon cumin seeds
7. 1/2 teaspoon turmeric powder
8. 1 teaspoon red chilli powder
9. 1 teaspoon coriander powder
10. 1/2 teaspoon garam masala powder
11. 2 tablespoons oil
12. Salt to taste

For the Pao:

1. 4 pao buns
2. 1 tablespoon butter
3. Equipment Needed
4. Food Processor
5. Non-stick pan
6. Spatula
7. Chopping board
8. Knife

Step-by-Step Instructions

Step 1: Preparing the Soya Chunks

1. Soak the soya chunks in hot water for 10-15 minutes or until they become soft.
2. Drain the water and rinse the soya chunks with cold water.
3. Squeeze out the excess water from the soya chunks.
4. Transfer the soya chunks to a food processor and pulse it for a few seconds until they become minced.

Step 2: Preparing the Vegetables

1. Heat 2 tablespoons of oil in a non-stick pan.
2. Add 1/2 teaspoon cumin seeds and let them splutter.
3. Add 1 onion, finely chopped and sauté until they turn golden brown.
4. Add 1 teaspoon ginger-garlic paste and sauté for a minute.
5. Add 1 tomato, finely chopped and cook until they turn soft and mushy.
6. Add 1 green chilli, finely chopped and sauté for a minute.

Step 3: Grinding the Soya Chunks

1. Add the minced soya chunks to the pan.
2. Add 1/2 teaspoon turmeric powder,
3. Add 1 teaspoon red chilli powder, 1 teaspoon coriander powder, and salt to taste.
4. Mix everything well and cook for 5-7 minutes on medium heat.
5. Add 1/2 teaspoon garam masala powder and mix well.
6. Turn off the heat and let the mixture cool down for a few minutes.

Step 4: Cooking the Soya Keema

1. Transfer the cooled mixture to a food processor and pulse it for a few seconds until everything is well combined.
2. Transfer the mixture back to the non-stick pan and cook for another 5-7 minutes on medium heat.
3. Stir occasionally and cook until the mixture is well cooked and the excess moisture has evaporated.

Step 5: Assembling the Soya Keema Pao

1. Cut the pao buns horizontally into halves.
2. Heat a non-stick pan and add 1 tablespoon butter.
3. Place the pao buns on the pan, cut side down, and toast until they turn golden brown.
4. Remove the pao buns from the pan and place them on a serving plate.
5. Spoon the hot soya keema mixture onto each half of the pao buns.
6. Garnish with some chopped coriander leaves and serve hot.

Tips for Making the Perfect Soya Keema Pao

1. Soak the soya chunks in hot water for at least 10-15 minutes to make them soft.
2. Squeeze out the excess water from the soya chunks before pulsing them in the food processor.
3. Use a non-stick pan to prevent the soya keema from sticking to the bottom.
4. Cook the soya keema mixture on medium heat to prevent it from burning or sticking to the pan.
5. Toast the pao buns on a non-stick pan with some butter to make them crispy and flavorful.

FAQs

Can I use frozen soya chunks for this recipe?

Yes, you can use frozen soya chunks. Just make sure to thaw them completely before soaking them in hot water.

Can I use a blender instead of a food processor?

1. Yes, you can use a blender instead of a food processor, but pulse the mixture in short bursts to prevent it from becoming too fine.

Can I add more vegetables to the soya keema mixture?

1. Yes, you can add more vegetables like peas, carrots, and capsicum to the soya keema mixture to make it more flavorful and nutritious.

Can I store the leftover soya keema in the fridge?

1. Yes, you can store the leftover soya keema in an airtight container in the fridge for up to 3 days. Just reheat it before serving.

Can I use whole wheat buns instead of pao buns?

1. Yes, you can use whole wheat buns instead of pao buns. Just make sure to toast them before serving to make them crispy.

Conclusion

Soya Keema Pao is a delicious and nutritious Indian street food that can be easily made using a food processor. This recipe is a great alternative for those who are vegetarian or are looking for a healthier option. Follow the step-by-step instructions provided in this article to make the perfect Soya Keema Pao at home. Don't forget to garnish it with some chopped coriander leaves before serving. Enjoy!

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