Soya granules, when cooked correctly, transform into a texture remarkably similar to minced meat. Tossed with onions, tomatoes, peas, and warming spices, bhuna soya keema becomes crumbly, spicy, and intensely flavourful.
Properly soaking and squeezing the granules before cooking is key, as it removes any raw aftertaste and allows the spices to cling better. Once sautéed slowly, the mixture absorbs masalas deeply, creating layers of flavour that feel rich, savoury, and surprisingly satisfying.
Stuffed into parathas or served with pav, it captures the soul of hearty street food without relying on meat at all.
Dining and Cooking