Vegetarian Soya Bean Keema Samosa

Vegetarian Soya Bean Samosa
Vegetarian Soya Bean Keema Samosa

This is a Recipe for Vegetarian Soya Bean Keema Samosa, a unique Samosa stuffing experimented by me, tastes great and make a unique snack for a change.

Preparation Time: 60 Minutes
Serves: 8-10 nos

For the Covering
2 Cups Refined Flour (maida)
3 Tablespoon Semolina (suji)
¼ Cup Ghee (hot)
Salt as per taste
Warm Water to prepare Dough

For the Filling
1 Tablespoon Oil
1 Medium size Onion (chopped)
1 Medium size Tomato
1 Cup Soya Bean granules
½ Cup Green Peas
1 Teaspoon each Cumin-Coriander Seeds Powder, Ginger, Red Chili Powder, Garam Masala, Chat Masala, Green Chili, Bengal Gram Flour
1 Teaspoon Lemon Juice
Salt as per taste
2 Tablespoon Coriander Leaves (chopped)
Oil for frying the Samosa

Vegetarian Soya Bean Samosa
Vegetarian Soya Bean Keema Samosa

Soak the Soya Bean Granules in Water for 3-4 hours and then squeeze them and keep them aside.
Mix the Refined Flour, Semolina, Salt, hot Ghee add warm Water then prepare stiff dough and keep it aside for thirty minutes. Prepare 18-20 equal balls from the Dough.
Heat the Oil in a Kadhai and add the Onion, Tomatoes and fry for two-three minutes on a slow flame. Then add the Green Chilies, Ginger, Soya granules, Green Peas, Cumin-Coriander Powder, Red Chili Powder, Garam Masala, Chat Masala, Bengal Gram, Lemon Juice, and 2 Cups water and cook them for 15-20 minutes. Then add the Coriander Leaves and mix it well.
Roll out the Dough Balls, fill a tablespoon of Soya Bean mixture, fold it, and then give a Samosa shape.
Heat the Oil in a Kadai and dip fry the Samosa until color changes into light brown.
Serve hot with Green Chutney or Tomato Sauce.

Similar Stuffing is used to make Soya Beans Granules Modak, the recipe in Marathi is seen in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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