Soya keema wrap also known as veg keema wrap is very popular street food across various parts of India. This vegan keema (mock meat) is made from soya protein and is sold in form of chunks or granules. This soya keema wrap is prepared with creamy curd dressing, spicy soya keema, fresh salsa and is topped with a masala made of sesame seeds, chilli flakes, oregano, garlic and onion granules.
Soya granules that is used to make this soya keema is easily available in Grocery stories and is mostly consumed be people as a high protein diet. You can make, curries, sandwiches, wraps, snacks and even add them to pulao. This is the vegetarian version of meat keema in texture but taste and flavour is not similar. As the soya granules/chunks have no taste on its own, it needs a good amount of spices and ingredients to make it delicious.
Veg soya keema masala is a healthy and delicious keema which can prepared quickly with less efforts. Sharing today and easy peasy recipe which is super delicious and full of flavors. I use it to make my wraps, sandwiches, parathas and sometimes add it to boiled rice.
If you don’t have soya granules but have some soya chunks then boil the soya chunks squeeze the water and now just blend it in a mixer grinder. So next time whenever you can’t decide what to cook for Lunch/Dinner try this flavourful soya keema wrap.
The combination of spicy soya keema, creamy beetroot curd spread with a refreshing salsa wrapped in a roti makes a complete meal and keeps you full for longer time. You can prepare the soya keema in advance and keep it in fridge which will make it perfect meal prep idea if you are working professional or have less/no time to cook. Enjoy this wrap as it is or with your favorite chutney/sauce.
Ingredients
- For soya keema
- 1/4 cup soya granules
- 1/4 tsp salt
- 1 tsp olive oil
- 1/2 tsp mustard seeds
- 1 chopped garlic clove
- 1 chopped green chili (optional)
- 2 tbsp chopped onion
- 4 tbsp chopped tomato
- 1/4 tsp salt
- 1/4 tsp red chili powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric
- Curd spread
- 4 tbsp hung curd
- 2 tbsp grated beetroot or 1 tbsp beetroot powder
- For salsa
- Onion
- Tomato
- Cucumber
- Coriander leaves
- Salt
- Lemon juice
- To assemble wrap
- Hung curd spread
- Soya keema
- Salsa
- Sesame seeds and chili flakes
How to prepare?
- Firstly boil soya granules with salt in 250ml water. Once it boils switch off the flame, cover and let it rest for 10 minutes.
- When it comes to room temperature remove the excess water and squeeze soya granules.
- To prepare keema heat oil in a pan, add in mustard seeds. Once they crackle add chopped garlic, green chili and sauté for few seconds.
- Then add onion, tomato followed by spices and cook on low flame for 3-4 minutes will tomato are mushy. Add in some water so that masala don’t get stick to pan.
- Now add in cooked soya granules and cook for a minute. Soya keema is done.
- To make salsa mix all ingredients mentioned. Make sure to always prepare it fresh.
- For the curd spread add the hung curd to a bowl then add beetroot powder and a pinch of salt.
- Finally assemble the wrap by spreading hung curd, soya keema, salsa and top it off with sesame seeds and chili flakes. Voila!