Soya Kheema Kachori - SK Khazana

Kachoris come with different stuffings and here we have stuffed them a flavourful mixture of soya granules and green peas This is a Sanjeev Kapoor exclusive recipe.

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Soya Kheema Kachori - SK Khazana

Main Ingredients Soya granules, Refined flour
Cuisine Indian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Soya Kheema Kachori - SK Khazana

  • 3/4 cup Soya granules soaked
  • 1 cup Refined flour
  • 1/4 cup Frozen green peas
  • 1 tablespo to deep fry Oil
  • 1/2 inch Ginger finely chopped
  • 1 teaspoon Garlic finely chopped
  • 1-2 Green chillies finely chopped
  • 1 Onion small, finely chopped
  • 3/4 teaspoon cumin powder
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 3/4 teaspoon Garam masala powder
  • Salt to taste
  • 1 teaspoon Lemon juice
  • 1 tablespoon Coriander leaves finely chopped
  • Dough
  • Salt to taste
  • A large pinch of baking soda
  • 1 1/2 tablespoons Oil
  • Green chutney to serve


  1. To make the stuffing, heat oil in a non-stick pan, add ginger andgarlic and sauté till raw smells disappear. Add green chillies, mix well and saute for 1 minute.Add onion, mix and sauté till golden.
  2. Addcumin powder, coriander powder,red chilli powder andturmeric powder, mix and sauté for 1 minute.
  3. Add soya granules, mix and saute for 1 minute. Add green peas and mix well and cook for 1 minute. Mash with a masher.
  4. Add garam masalapowder and salt, mix well. Cook for 1-2 minutes.
  5. Add lemon juice and mix, add coriander leaves and mix well. Take the pan off the heat. Transfer into a bowl and allow to cool down to room temperature.
  6. Take refined flour in a large bowl, add salt, baking soda, oil and mix well. Add sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
  7. Heat sufficient oil in a kadai.
  8. Divide the dough into equal portions and shape them into balls. Place each ball on the worktop and roll into a small puri. Place some of the stuffing mixture in the centre, bring the edges together and press to seal.
  9. Further gently roll them into small kachoris.
  10. Slide in the kachoris into hot oil, a few at a time, and deep-fry on low heat till golden brown and crisp. Drain on absorbent paper.
  11. Arrange the kachoris on a serving plate and serve hot with green chutney.