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

Grilled Soya Keema Kulcha Recipe Card

Grilled Soya Keema Kulcha

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.

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 Farali Chaat, Broccoli Chicken Spring Rolls, Matar Ki Kachori, Scrambled Tofu With Mushrooms.

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

  • Cumin 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


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 1minute.

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