How to make Soya Turnovers -

Chapattis spread with spicy soya granule mixture, folded into half and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Chapatis (चपाती)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Soya Turnovers checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Aloo Tikki . You can also find more Snacks and Starters recipes like Jhunka Bhakar Tartlets With Lehsun Chutney Chinese Bhel Pizza Quesadillas Watermelon Shaslik

Soya Turnovers

Soya Turnovers 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 : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Turnovers Recipe

  • Soya Granules soaked in water 1 cup

  • Chapatis leftover 4

  • Oil 2 tbsps +

  • Onions finely chopped 2 medium

  • Green capsicum finely chopped 1 large

  • Salt to taste

  • Mixed herbs 1 teaspoon

  • Red chilli flakes 1 teaspoon

  • Tomatoes finely chopped 2 medium

  • Green olives sliced 8-10

  • Black olives sliced 8-10

  • Green chutney 4 tablespoon

  • Processed cheese grated 4 tablespoon

  • Fresh mint sprigs for garnis


Step 1

Heat oil in a non-stick pan, add onions and capsicum and sauté for 2-3 minutes. Drain soya granules and add along with salt and mix well. Cook till the soya is done. Transfer into a bowl

Step 2

Add mixed herbs, red chilli flakes and tomatoes and mix well. Add green and black olives and mix well.

Step 3

Heat sufficient oil in another non-stick pan.

Step 4

Spread 1 tbsp chutney on each chapatti, place soya mixture on one side, top with 1 tbsp grated cheese and fold into half to make a semicircle.

Step 5

Shallow-fry the turnovers in hot oil, turning sides, till crisp and golden on both the sides.

Step 6

Halve the turnovers, place them on a serving plate, garnish with mint sprigs and serve immediately.

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MasterChef Sanjeev Kapoor

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 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.