keema Poori

Keema Poori | Veg Keema Puri

 

 

Soya keema puri

Keema Poori | Veg Keema Puri recipe with detailed notes, stepwise pictures and recipe video. Delicious, flavorful and healthy version of pooris. Puree of cooked soya chunks and peas is mixed with the whole wheat flour to make the pooris. Make this healthy kids friendly poori for breakfast, dinner or an evening snack.

Keema Poori Recipe

Are you looking for breakfast or dinner ideas? You are right on spot. This keema puri ( or Veg keema poori) are so easy to make, flavorful and healthy. If you have a fussy kid, or bored of making regular pooris, check out these veg keema pooris and impress your family. You might also like other Poori and Indian Bread Recipes.

 

 

Like you, one day I was wondering what to make for dinner and suddenly I was craving for something different, tasty and some pooris. 🙂 Last week I made soya chunks (meal maker) paratha and boys enjoyed it. So I thought why not try them with in pooris. However, soya chunks were so plain, so I experimented adding some cooked peas to the soya chunks and added spices (I so love spices..Yum) so there, Keema pooris were born in my kitchen. 🙂

How to make keema poori

Things to Note

Cook the peas and soya chunks

You can use frozen or fresh peas. I have used frozen peas. Just one boil to cook the peas is enough. The peas should be soft after you cook. 

Add the soya chunks to the boiling water. Quickly the soya chunks will double in size. Switch off the flame and press and drain all the excess water from the soya chunks. We need dry soya chunks to grind it along with the peas to make the keema. 

Keema

For the keema pooris, I have cooked Soya chunks (meal maker) and peas, ground them into fine paste and added them to the wheat flour to make the dough. I added, say about 2-3 tbsp of water to grind the cooked soya chunks and peas in the blender. I have not added water while making the dough. DO not add more water while grinding into fine paste. Make sure the keema is ground into fine paste, if not it might tear while rolling into pooris.

(Note – If the dough is sticky, add little wheat flour and knead to form a stiff dough.)

Soya Chunks Puri

 

Knead & Cover the dough 

Do not knead the dough for more than 5 minutes. The dough has to be tight and not loose or soft how we knead for roti or chapattis. Let the dough rest only for 10 minutes. Cover the dough at all times, until you fry the pooris.

Oil the dough balls

Pinch a small portion of dough and make small balls, and repeat the same for the rest of the dough.  Apply oil on all the dough balls, so it will be easy to roll while making pooris.

Resting the dough

Do not rest the dough more than 10 minutes, as we have added milk to knead the dough.

Peas puri recipe

Thickness

When you roll the dough into pooris, make sure it is not too thick or the pooris will not puff up. The dough shouldn’t be too thin, pooris will turn into papads after you fry them.

Oil Temperature

The oil temperature plays an important role in frying pooris. Make sure the kadai or pan is filled with enough oil. First heat the oil in medium-high and then adjust the temperature accordingly. Test the oil’s temperature before frying the pooris. Check if the oil is warm enough to fry the pooris. When you add a pinch of dough to the oil, it should bounce back immediately.

Do not give up, if you cannot make fluffy pooris. When I can make fluffy pooris after trying for nth time I am sure you can do it. Happy frying..!! 🙂

Recipe Video

Lets check out the recipe

Make the Keema

Firstly, Bring a wide pan over medium heat and add 2 cups of water.
Let the water come to a rolling boil, add 1/2 cup of peas. You can use either frozen or fresh peas. Let the peas boil once, switch off the flame. Drain the peas, discard the water and add the peas to a blender.

Keema Puri step 1

Secondly, bring the same bowl or pan over medium heat and add 2 cups of water.
Let the water come to a rolling boil, add 1 cup of soya chunks (meal maker).
In a few minutes, the soya chunks will double in size, switch off the flame.

Keema Puri step 2
Drain the soya chunks, discard the water and press the soya chunks with a back of a ladle and drain the excess water. Add the soya chunks to the mixer blender along with peas.
Let the soya chunks and peas cool completely.
Grind the peas and Soya Chunks into a smooth paste with little water if needed.

Keema Puri step 3

Make the Dough

Firstly, In a wide mixing bowl, add 2 1/2 cups of wheat flour.
Secondly, Add the ground paste (meal maker and peas).

Keema Puri step 4
Furthermore add 1 Tsp Salt, 1 Tsp Red chili Powder (Kashmiri Red chili powder). 1 Tsp Coriander Powder, 1 Tsp Ground Cumin Powder, 1/2 Tsp Garam Masala, 1/4 Tsp Chaat masala. Mix them all together to form a stiff dough.

Keema Puri step 5

Add 1-2 tbsp oil and briefly knead the dough. The dough should not be soft and should be stiff and non-sticky.  Let it rest for 10 minutes. Pinch a small portion of dough and make small balls, and repeat the same for the rest of the dough.  Apply oil on all the dough balls, so it will be easy to roll while making pooris.

Keema Puri step 6

 

Fry the pooris

In a wide-bottomed pan or a Kadai, add oil to deep fry the pooris over a medium-high flame.
Roll them into a flat circle using the rolling pin. It should not be too thin or too thick. It should be moderately thick. Keep aside. Cover the dough at all times, until you fry the pooris.

Keema Puri step 7
As we have used oil before, you need not dust the dough balls with wheat flour.
Check if the oil is hot enough to fry the pooris. When you add a pinch of dough to the oil, it should bounce back immediately.
Lastly, Slide the pooris to the hot oil.

Keema Puri step 8
Gently add oil to the poori, or press with the ladle to help the poori puff well. Once the poori puffs well, flip the other side and fry the pooris until golden brown.
Finally, Drain the pooris in a kitchen towel and serve the Veg Keema pooris or Soya Keema Poori with your favorite side dish. Check out our Gravy & Curry Recipes to pair with this Keema Pooris.

Soya keema masala puri

 

Peas puri recipe
Print Recipe
5 from 1 vote

Veg Keema Poori | Soya Keema Poori

Veg Keema Poori or Soya Keema Poori is a flavorful healthy poori recipe. Smoothly ground soya chunks (Meal maker) and peas are added to the wheat flour to make these flavorful pooris. keema poori with stepwise pics, notes and recipe video.
Prep Time10 mins
Cook Time15 mins
Resting Time10 mins
Course: Breakfast, Dinner, lunch, Snacks
Cuisine: South Indian
Keyword: best veg recipes, breakfast recipes, easy breakfast ideas, easy dinner ideas, easy dinner recipes, fluffy pooris, fluffy puri, healthy recipes, how to make puri, Keema, keema pooris, keema puri recipe video, kids snacks recipes, meal maker, peas poori, peas puri, Soya chunks, veg puris, veg recipes
Servings: 4 People
Author: Jayasudha Sivakumar

Ingredients

  • 2 1/2 Cups Wheat flour
  • 1/2 Cups Peas Frozen or fresh
  • 1 Cup Soya Chunks Meal maker
  • Water To boil peas & Chunks
  • 1 Tsp Salt
  • 1 Tsp Red chili Powder Kashmiri Red chili powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Ground Cumin Powder
  • 1/2 Tsp Garam Masala
  • 1/4 Tsp Chaat masala
  • Oil to deep fry

Instructions

To make the Keema

  • Firstly, Bring a wide pan over medium heat and add 2 cups of water.
  • Let the water come to a rolling boil, add 1/2 cup of peas.
  • You can use either frozen or fresh peas. Let the peas boil once, switch off the flame. Drain the peas, discard the water and add the peas to a blender.
  • Secondly, bring the same bowl or pan over medium heat and add 2 cups of water.
  • Let the water come to a rolling boil, add 1 cup of soya chunks (meal maker).
  • In a few minutes, the soya chunks will double in size, switch off the flame.
  • Drain the soya chunks, discard the water and press the soya chunks with a back of a ladle and drain the excess water. Add the soya chunks to the mixer blender along with peas.
  • Let the soya chunks and peas cool completely.
  • Grind the peas and Soya Chunks into a smooth paste with little water if needed.

To make the Dough

  • Firstly, In a wide mixing bowl, add 2 1/2 cups of wheat flour.
  • Secondly, Add the ground paste (meal maker and peas).
  • Furthermore add 1 Tsp Salt, 1 Tsp Red chili Powder (Kashmiri Red chili powder). 1 Tsp Coriander Powder, 1 Tsp Ground Cumin Powder, 1/2 Tsp Garam Masala, 1/4 Tsp Chaat masala.
  • Mix them all together to form a stiff dough.
  • Add 1-2 tbsp oil and briefly knead the dough. The dough should not be soft and should be stiff and non-sticky.
  • Let it rest for 10 minutes.
  • Pinch a small portion of dough and make small balls, and repeat the same for the rest of the dough.
  • Apply oil on all the dough balls, so it will easy to roll while making pooris.

To fry the pooris

  • In a wide-bottomed pan or a Kadai, add oil to deep fry the pooris over a medium-high flame.
  • Roll them into a flat circle using the rolling pin. It should not be too thin or too thick. It should be moderately thick. Keep aside. Cover the dough at all times, until you fry the pooris.
  • As we have used oil before, you need not dust the dough balls with wheat flour.
  • Check if the oil is hot enough to fry the pooris. When you add a pinch of dough to the oil, it should bounce back immediately.
  • Slide the pooris to the hot oil.
  • Gently add oil to the poori, or press with the ladle to help the poori puff well.
  • Once the poori puffs well, flip the other side and fry the pooris until golden brown.
  • Drain the pooris in a kitchen towel and serve the Veg Keema pooris with your favorite side dish.

Notes

Please read the above mentioned 'Things to Note' for tips and other notes.
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2 thoughts on “Keema Poori | Veg Keema Puri”

  1. 5 stars
    Incredible that I had eaten soya chunks in the form of Keema poori..Soya chunks was a big NO as I do not like the texture of it while eating..but this was a killer recipe which I will cherish for lifetime..this made me comment for the first time on a recipe blog ..thank you Jayasudha..
    Note: I’m your cognizant colleague 😊

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