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soya keema sandwich
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Soya keema sandwich recipe

Soya keema sandwich is a protein rich lunch box idea for your kids or yourself. These granules blend well with the masala and tastes perfect.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 4 people


  • 1 cup soya granules
  • 1 Onion
  • 2 Tomato
  • 1 teaspoon Ginger garlic paste
  • 1.5 teaspoon Sambar powder
  • 1 Green chilli optional
  • teaspoon Turmeric
  • Salt as needed
  • 2 tablespoon Coriander leaves chopped

To temper

  • 2 tablespoon Oil
  • 1 inch Cinnamon piece
  • 2 Cloves
  • 1 teaspoon Fennel seeds
  • 1 sprig Curry leaves


Soya granules

  • If you are using soya chunks, use this step. If using soya granules, skip this step and proceed to step 2.
  • Pressure cook soya chunks with salt and a tablespoon of milk for 1 whistle.
  • Drain water and cool down. Give it a pulse in mixie to make granules.
  • Step2 - If it is granule already that you bought, just boil in water with salt and milk. Drain water and repeat one more time.
  • Squeeze the excess water and set aside.
  • Heat pan with oil and add the items given under ‘To temper’ table in order.
  • Add onion,green chillies and fry for a minute. Then add ginger garlic paste and fry another minute in medium flame.
  • Add tomatoes and salt and fry till mushy. Sprinkle the sambar powder, turmeric and mix well.
  • Add the drained cooked soya granules and mix well.
  • Cook for 5-8 minutes in medium-low flame or until the masala blends well with the soya and garnish with coriander leaves.ur.
  • Sprinkle water if needed. Spread this Keema in between your bread and toast both sides until golden in color.


  • If you don’t have ginger garlic paste, grind 5 cloves of garlic with equal amount of ginger with fennel and green chillies. Add this paste after frying onion. Need not temper with the fennel seeds as we are grinding.
  • Green chillies can be avoided if you are giving to kids. But please do not skip curry leaves as it adds a lot of flavour to this curry.
  • The knack in cooking this soya is the masala should be more or less equal to the soya we use so that the masala blends + coats the soya well.
  • Make it spicy to enjoy fully!