How to make Soya Keema Potli -

Indian parcels stuffed with soya granules stuffing and baked.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Refined Flour

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Soya Keema Potli checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Aloo Tikki . You can also find more Snacks and Starters recipes like Benne Wafers Mini Garlic Bread Bites Easy-Peasy Tikki Vermicelli Idli - SK Khazana

Soya Keema Potli

Soya Keema Potli Recipe Card


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.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Keema Potli Recipe

  • Soya Granules 400 grams

  • Refined Flour 1 cup

  • Semolina (rawa/suji) 2 tablespoons

  • Salt to taste

  • Ghee 1/4 teaspoon

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies chopped 3

  • Ginger,chopped 2 inch piece

  • Yogurt 3 tablespoons

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon


Step 1

Wash soya granules with lukewarm water. Drain and then soak in lukewarm water for half an hour. Drain.

Step 2

Knead together the maida, rawa, salt and ghee and sufficient warm water to make a stiff dough. Cover with a damp cloth and set aside for thirty minutes. Divide the dough into twenty equal balls.

Step 3

Heat oil in a non stick pan. Add cumin seeds, green chillies and ginger and sauté. Add yogurt, coriander powder, cumin powder, red chilli powder, garam masala powder and salt and mix.

Step 4

Cook, stirring occasionally, till dry. Set aside to cool.

Step 5

Preheat the oven to 150°C. Roll out the dough balls into small puris. Dampen the edges of the puris, place a little stuffing in the middle, gather the edges together and pinch at the top. If you want to make samosas roll the dough into oval shaped diskett

Step 6

Place one half over the fingers of your left hand with the straight edge resting over your forefinger. Fold over one end of the straight edge and bring it to the middle of the rounded edge.

Step 7

Now fold over the other end and bring it over to the middle of the rounded edge to rest over the first end to make a seam. Press gently to seal the seam. Now you will get a cone.

Step 8

Open out the cone. Fill the cone with the prepared stuffing. Make a small pleat directly opposite the seam and press gently. Bring together the seam and the pleat on the rounded edge and gently press the entire open end of the cone.

Step 9

Similarly make the remaining samosas. Arrange the potlis and samosas on a silicon baking sheet placed over a baking tray. Glaze them on the outside with a little ghee.

Step 10

Place the tray in the preheated oven and bake till they turn golden and crisp on the outside.

Step 11

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.