How to make Grilled Soya Keema Kulcha -
Pita pockets stuffed with a flavourful soya granule mixture and grilled to make another type of kulcha.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Pita breads (पीटा ब्रेड)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Grilled Soya Keema Kulcha checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Aloo Tikki . You can also find more Snacks and Starters recipes like Mushroom Cheddar Melts Chicken Pops Medu Vada Chaat Tandoori Paneer Momos-SK Khazana
Grilled Soya Keema Kulcha Recipe Card
With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.
Prep Time : 2.30-3 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Grilled Soya Keema Kulcha Recipe
Soya granules soaked in warm water for 2-3 hours, drained 1 cup
Pita breads halved and pockets opened up 4
Virgin olive oil 1 tablespoon
Coriander seeds 1 teaspoon
Crushed black peppercorns to taste
Fresh red chilli 1
Onion red, finely chopped 1 medium
Garlic chopped 1 tablespoon
Tomato finely chopped ½ medium
Pine nuts(chilgoza) roasted 1 tablespoon
Cinnamon powder ½ teaspoon
Coriander powder roasted 1 teaspoon
Fresh parsley sprigs 4-6
Salt to taste
Butter + olive oil for greasing
Hung yogurt + parsley dip to serve
Red radish slices, a few for garnishing
Lettuce leaves chopped, a few for garnishing
Capsicum curls, a few for garnishing
Amaranth micro greens, a few for garnishing
Method
Step 1
Heat olive oil in a non-stick pan. Add coriander seeds and crushed peppercorns and sauté for 1 minute.
Step 2
Finely chop red chilli, add to pan and sauté for 30 seconds. Add onion and sauté for 30 seconds. Add garlic and sauté for 30 seconds.
Step 3
Add tomato, mix and cook for a minute.
Step 4
Coarsely crush pine nuts in a mortar with a pastel, add to pan, toss and cook on low heat for 1minute.
Step 5
Add crushed soya granules, toss and cook for 1-2 minutes. Add cinnamon powder and cumin powder, mix and cook for 1-2 minutes or till it semi-dries. Reduce heat and cook for 1 minute.
Step 6
Finely chop parsley sprigs and add to pan along with salt, mix and cook for 1 minute.
Step 7
Put some soya mixture into each pita pocket.
Step 8
Heat a non-stick griller.
Step 9
Brush some butter-olive oil mixture on the kulchas and grill them in preheated griller till golden on both sides.
Step 10
Garnish with radish slices, chopped lettuce leaves, capsicum curls and amaranth micro greens and serve immediately with hung yogurt-parsley dip.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
