Soya Kheema Samosa Recipe
60 Mins
6-7 People
05 Mins
Introduction
I still remember the first time I made this Soya Kheema Samosa Recipe. I wanted to show that a vegetarian kheema can be just as exciting as the non-veg one. Using simple soya chunks, I turned them into a kheema-style filling that feels very close to kheema matar. I made this on a cold winter day, with chai getting ready on the side, and the kitchen was full of the aroma of whole spices and fried onions.
This Soya Kheema Samosa Recipe became special for me because it is 100% vegetarian but full of taste. I always say that this soya kheema can be eaten just like kheema matar or used as a stuffing for samosas. When you fill it inside crispy samosa patti, the taste becomes even more enjoyable and satisfying.
Ingredients of Soya Kheema Samosa Recipe
Portion / Servings: 6–7 pax
Preparation Time: 05 minutes
Cooking Time: 60 minutes
For Boiling Soya Nuggets
- Water – for boiling
- Black pepper – 8 to 10 pcs
- Bay leaf – 1 pc
- Soya nuggets – 1½ cup
- Salt – 1 tsp
For Cooking Soya Kheema
- Oil – 2 tbsp
- Jeera – 1 tsp
- Cinnamon – 1 inch
- Bay leaf – 2 pcs
- Green cardamom – 3 to 4 pcs
- Black cardamom – 2 pcs
- Black pepper – 12 to 15 pcs
- Onion (chopped) – 3 pcs
- Ginger-Garlic-Green chilli paste – 2 tbsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ½ tsp
- Meat masala powder – ½ tsp
- Salt – 1 tsp
- Water – a small splash
- Tomato (chopped) – 2 pcs
- Green peas – ½ cup
- Crushed soya nuggets – all prepared soya
- Fresh coriander (chopped) – 1 tbsp
For Samosa Assembly and Frying
- Spring roll sheets – as required
- Refined flour thick slurry – as required
- Oil – for shallow frying
Instructions of Soya Kheema Samosa Recipe
Step 1: Boil the Soya Nuggets
Start by heating water in a deep pot. Add black peppercorns, bay leaf, salt, and soya nuggets. Boil the nuggets until they become soft and fully hydrated. Once done, strain the nuggets well and allow them to cool slightly. Squeeze out excess water and crush the soya nuggets to achieve a kheema-like texture. Keep aside.
Step 2: Prepare the Aromatic Base
Heat oil in a pan over medium flame. Add cumin seeds and allow them to crackle. Add cinnamon, bay leaves, green cardamom, black cardamom, and black peppercorns. Sauté briefly until the spices release their aroma.
Step 3: Cook the Onions
Add chopped onions to the pan and sauté until they turn golden brown. This step is important as well-cooked onions add depth and richness to the kheema filling.
Step 4: Add Ginger-Garlic-Chilli Paste
Add the ginger, garlic, and green chilli paste to the onions. Sauté well until the raw aroma disappears and the mixture becomes fragrant.
Step 5: Add Dry Spices
Lower the flame and add red chilli powder, coriander powder, turmeric powder, meat masala powder, and salt. Mix well and cook the spices briefly. Add a small splash of water to prevent the spices from burning and to help them blend smoothly.
Step 6: Add Tomatoes and Peas
Add chopped tomatoes to the pan and cook until they soften and the oil starts to separate slightly. Add green peas and cook for a short time until they are tender and well mixed into the masala.
Step 7: Add Crushed Soya Nuggets
Add the crushed soya nuggets to the masala. Mix thoroughly so the kheema absorbs all the spices and flavors. Cook on medium flame, stirring occasionally, until the mixture is well combined and slightly dry.
Step 8: Finish the Filling
Add chopped coriander and mix well. Switch off the flame and allow the soya kheema mixture to cool completely before assembling the samosas.
Step 9: Shape the Samosas
Take spring roll sheets and cut them as required. Place a portion of the cooled soya kheema filling on one end and fold into a samosa shape. Seal the edges using a thick slurry made from refined flour and water.
Step 10: Shallow Fry the Samosas
Heat oil in a pan for shallow frying. Place the samosas carefully and fry on medium flame, turning gently, until they are golden brown and crisp on all sides.
About the Soya Kheema Samosa Recipe
This Soya Kheema Samosa Recipe is all about smart cooking and texture. The base is boiled soya chunks, cooked with simple spices like bay leaf, black pepper, and salt so the flavor goes inside the soya itself. This step makes a big difference because the taste starts building from the very beginning.
After boiling, the soya chunks are crushed just enough to give a kheema-like bite. I really like this part of the Soya Kheema Samosa Recipe because you can control the texture. You can keep it coarse so that every bite feels meaty, which is perfect for samosas.
The masala of this Soya Kheema Samosa Recipe is cooked slowly with whole spices, onions, ginger, garlic, green chilli paste, dry masalas, tomatoes, and green peas. Everything is roasted properly so the filling becomes rich, balanced, and full of flavor without feeling heavy.
What I love most about this Soya Kheema Samosa Recipe is that it works beautifully for patty samosas. The filling cools well, holds its shape, and gives a crisp outside and juicy inside once fried. It is a perfect snack for winters, tea time, or small house parties.
Cooking Tips for Soya Kheema Samosa Recipe
- Always add salt while boiling soya chunks in this Soya Kheema Samosa Recipe so the flavor goes inside the soya.
- Let the boiled soya cool completely before crushing it to get the right kheema texture.
- Do not over-crush the soya for this Soya Kheema Samosa Recipe; a slightly coarse texture gives better bite in samosas.
- Roast the onions till almost golden brown to build strong base flavor.
- Cook the soya kheema mixture for at least 8–9 minutes so it becomes dry and well roasted.
- Add fresh coriander only at the end to keep the filling fresh and aromatic.
- Keep samosa sheets covered with a wet cloth so they do not dry while shaping.
- Seal all edges properly with flour slurry to avoid oil entering the samosas.
- You can shallow fry this Soya Kheema Samosa Recipe to reduce oil without losing crispiness.
Pairing Guide for Soya Kheema Samosa Recipe
- Serve the Soya Kheema Samosa Recipe with fresh green chutney for a classic combination.
- This Soya Kheema Samosa Recipe tastes best with hot tea or coffee during winter evenings.
- You can pair it with sweet tamarind chutney if you like a sweet-spicy contrast.
- These samosas also go well with simple onion salad and lemon wedges.
Frequently Asked Questions About Soya Kheema Samosa Recipe
1. What is special about Soya Kheema Samosa Recipe?
The Soya Kheema Samosa Recipe is special because it is completely vegetarian but gives a proper kheema-style texture and taste using soya chunks.
2. Does Soya Kheema Samosa Recipe taste like real kheema?
When cooked properly, the Soya Kheema Samosa Recipe has a texture and mouthfeel very close to kheema matar, especially inside samosas.
3. Can I eat the filling without making samosas?
Yes, the filling of the Soya Kheema Samosa Recipe can be eaten like kheema matar with roti or bread.
4. Why should I add salt while boiling soya chunks?
In the Soya Kheema Samosa Recipe, adding salt while boiling helps flavor the soya from inside.
5. How coarse should the soya kheema be?
For the best Soya Kheema Samosa Recipe, the soya should be slightly coarse so you get a good bite.
6. Can I shallow fry this Soya Kheema Samosa Recipe?
Yes, shallow frying works very well and still gives crisp samosas in the Soya Kheema Samosa Recipe.
7. Why should the filling be cooled before stuffing?
Cooling the filling in the Soya Kheema Samosa Recipe helps in easy stuffing and prevents the sheets from tearing.
8. Can I use frozen green peas in Soya Kheema Samosa Recipe?
Yes, frozen peas work well and cook quickly in the Soya Kheema Samosa Recipe.
9. How do I prevent samosa sheets from drying?
In the Soya Kheema Samosa Recipe, always keep the sheets covered with a wet cloth while working.
10. When is the best time to serve Soya Kheema Samosa Recipe?
The Soya Kheema Samosa Recipe is best served hot during winter evenings with tea or coffee.