Easy Side Dish for Chapathi | Soya Kheema Pattani Masala | High Protein Veg Gravy
About This Soya Kheema Pattani Masala
Most days I have no idea what to make as a side dish for chapathi. I’m always looking for an easy side dish for chapathi, especially on those evenings when the fridge is almost empty and I don’t want to cook something complicated. That’s exactly when I make this soya kheema pattani masala — it uses only basic ingredients, gets done in about 20–30 minutes, and goes well with chapathi, dosa, idli, or even bread.
I learned this recipe from one of my North Indian friends. She used to add store-bought masala, but I tried making it without any ready-made masala using only basic spices from my kitchen, and it came out very tasty and homely.
This soya kheema pattani masala does not require heavy preparation. Within 30 minutes, you can cook this and serve it as a side dish, semi gravy, or even use it as stuffing for sandwiches or chapathi rolls.
Once I also tried adding a little chicken masala at the end, and it gave a very nice flavor. When you are craving non-veg but cannot make it, this soya kheema masala is a very good vegetarian option that feels satisfying and protein-rich. This is a healthy recipe that can be eaten by kids, elders, and everyone in the family.
What Is Soya Kheema?
Soya kheema is made by soaking soya chunks in hot water, squeezing the water, and then grinding it coarsely to get a texture similar to kheema. It is a vegetarian alternative to minced meat and is high in protein. Soya kheema is often used to make veg kheema masala, chapathi roll stuffing, sandwich filling, and even pulao. Since it is made from soya chunks, it is budget-friendly, filling, and something you can make even on days when the fridge is almost empty and best lunch box recipe as well
This soya kheema pattani masala is a healthy side dish that can be served with chapathi, roti, dosa, or even bread. If you are looking for healthier meal options, you can pair this with my jowar dosa, kollu idli, or idiyappam recipes. These combinations make a balanced and protein-rich meal and are good options for breakfast, lunch, or dinner.
Ingredients for Soya Kheema Pattani Masala
Soya Chunks (Meal Maker)
Soya chunks are the main ingredient in this recipe and give the kheema texture. They are high in protein and make this dish very filling and healthy.
Fresh Green Peas (Pattani)
Fresh peas add a slight sweetness and soft texture to the masala, which balances the spices and makes the gravy taste better.
Onion
Onion forms the base of the masala and gives a nice sweetness and thickness when sautéed until light brown.
Tomato
Tomato adds tanginess and helps form the masala base for the gravy.
Homemade Masala Powder (Red Chilli Powder, Turmeric Powder, Coriander Powder)
These basic spice powders give color, spice, and flavor to the masala without using any store-bought masala.
Chicken Masala or Garam Masala (Optional)
Adding a little chicken masala or garam masala at the end gives a nice flavor and makes the dish taste slightly like non-veg masala, which is very tasty with chapathi.
Oil
Used for sautéing the spices and onions.
Salt
Added as needed to balance all the flavors.
Coriander Leaves
Added at the end for freshness and aroma.
How to Make Soya Kheema Pattani Masala (Step-by-Step)
1. Soak the Soya
Take 1 cup of soya chunks and soak them in hot water for about 15 minutes until they become soft and doubled in size.
2. Grind the Soya into Kheema
After 15 minutes drain the water and squeeze the soya well to remove all excess water. Add the squeezed soya to a mixer and grind coarsely without adding any water. This coarse mixture is your soya kheema.
3. Saute Onion and Add Spices
Heat oil in a pan and add cumin seeds. Once they splutter add finely chopped onion and sauté until light golden brown. Then add finely chopped tomato, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, and salt.
4. Cook the Masala Until Oil Seperates
Mix everything well and cook on medium flame until the raw smell goes away and oil starts to separate from the masala. This is the sign that your masala base is properly cooked. Now add fresh green peas and mix well.
5. Add Soya Kheema and Cook
Add the ground soya kheema to the masala and mix well so the masala coats the soya properly. Add about ½ cup water, and if you like add a little chicken masala or garam masala at this stage. Close the lid and cook for about 10 minutes until it reaches a semi gravy consistency.
6. Finish and serve
Finally add a small piece of butter if you like and chopped coriander leaves. Mix once and your soya kheema pattani masala is ready to serve hot.
Note : The consistency of this masala should be semi gravy. If you want more gravy, you can add a little more water and cook for a few more minutes.
If you are looking for non-veg side dish options, you can also try my pepper chicken recipe or simple chicken kulambu.
Here is the detailed recipe card with ingredients and step-by-step instructions to make soya kheema pattani masala, an easy and high protein side dish for chapathi.
Soya Kheema Pattani Masala
Ingredients
Method
- Soak soya chunks in hot water for 15 minutes until soft.
- Drain and squeeze the water completely, then grind the soya coarsely without adding water to make soya kheema.
- Heat oil in a pan and add cumin seeds.
- Add chopped onion and sauté until light golden brown.
- Add chopped tomato, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, and salt. Cook until the masala is well cooked and oil separates.
- Add green peas and ground soya kheema and mix well.
- Add water, cover, with adding chicken masala and cook for about 10 minutes until it becomes semi gravy.
- Add butter and chopped coriander leaves, mix and serve hot.
Notes
- Always soak soya in hot water for at least 15 minutes. If using normal water, soak for 1 hour.
- This masala thickens after cooling, add a little hot water when reheating.
- Adjust water based on consistency you want — less for dry, more for gravy
Tips and Variations
1. Squeeze the soya well before grinding — this is the most important step. If there is extra water in the soya, the kheema will become mushy and watery instead of getting a nice dry texture.
2. Do not grind the soya too fine. Just a few short pulses in the mixer is enough. You want a coarse texture that looks like kheema, not a smooth paste.
3. Cook the masala base properly before adding soya. The onion should be light golden and the oil should separate from the tomato masala. This is what gives the gravy its good flavour.
4. You can skip green peas completely or replace with boiled chickpeas, chopped capsicum, or carrot. Each gives a slightly different taste but works well.
5. Adding a small piece of butter at the end is optional but makes a big difference in taste. Even half a teaspoon is enough.
6. This masala tastes even better the next day as the flavours settle in. It packs well for lunch box without drying out — just close it tightly.
FAQs – Soya Kheema Pattani Masala
Can I make soya kheema pattani masala without green peas?
Yes, you can make this recipe without green peas. Peas are optional in this recipe. You can skip them completely or replace with chopped capsicum, carrot, or even boiled chickpeas for a different variation
Can I use frozen peas for this recipe?
Yes, frozen peas can be used. No need to soak them, just rinse and add directly while cooking.
How do I make soya kheema from soya chunks?
Soak soya chunks in hot water for 15 minutes, squeeze the water completely, then grind coarsely without adding water to get the kheema texture.
Can this be used as chapathi roll stuffing?
Yes, this soya kheema masala works very well as chapathi roll stuffing or even as sandwich filling for lunch boxes.
Is soya kheema pattani masala healthy?
Yes, soya chunks are high in protein and this recipe is a healthy vegetarian side dish when made with less oil and this veg kheema masala is made without any store-bought masala powder.
How long can I store this masala?
You can store this masala in the refrigerator for 1–2 days. Reheat and add a little water if it becomes thick.
What can I serve with soya kheema pattani masala?
This masala goes well with chapathi, roti, dosa, bread, and can also be used for chapathi rolls or sandwiches.
This masala works with almost everything chapathi, dosa, idli, hot rice, ghee rice, even bread. It also packs well for lunch box without losing taste. Try it once and I am sure it will become a regular in your kitchen. Let me know in the comments how it turned out.
