Grilled Soya Keema Kulcha

Ingredients list for Grilled Soya Keema Kulcha

• 1 cup Soya granules soaked in warm water for 2-3 hours, drained
• 4 Pita breads halved and pockets opened up
• 1 tablespoon Virgin olive oil
• 1 teaspoon Coriander seeds
• to taste Crushed black peppercorns
• 1 Fresh red chilli
• 1 medium Onion red, finely chopped
• 1 tablespoon Garlic chopped
• ½ medium Tomato finely chopped
• 1 tablespoon Pine nuts(chilgoza) roasted
• ½ teaspoon Cinnamon powder
• 1 teaspoon Coriander powder roasted
• 4-6 Fresh parsley sprigs
• to taste Salt
• for greasing Butter + olive oil
• to serve Hung yogurt + parsley dip
• for garnishing 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

Method

1. Heat olive oil in a non-stick pan. Add coriander seeds and crushed peppercorns and sauté for 1 minute.
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.
3. Add tomato, mix and cook for a minute.
4. Coarsely crush pine nuts in a mortar with a pastel, add to pan, toss and cook on low heat for 1minute.
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 1 minute.
6. Finely chop parsley sprigs and add to pan along with salt, mix and cook for 1 minute.
7. Put some soya mixture into each pita pocket.
8. Heat a non-stick griller.
9. Brush some butter-olive oil mixture on the kulchas and grill them in preheated griller till golden on both sides.
10. Garnish with radish slices, chopped lettuce leaves, capsicum curls and amaranth micro greens and serve immediately with hung yogurt-parsley dip.