By Akshara
August 20, 2026
Soya granules provide an excellent plant based protein source that easily absorbs bold spices and aromatics. Cooking them into a dry bhurji creates a highly nutritious and versatile dish that resembles traditional spiced minced meat. Sautéed with finely chopped onions, juicy tomatoes, and warming garam masala, this savoury recipe comes together in under twenty minutes. Serve this wholesome spiced mixture rolled inside warm flatbreads or alongside toasted buns for a highly satisfying everyday meal.
1 cup soya granules  2 cups hot water  2 tablespoons oil  1 large onion, finely chopped  2 medium tomatoes, chopped  1 tablespoon ginger garlic paste  1/2 teaspoon turmeric powder  1 teaspoon red chilli powder  1/2 teaspoon garam masala  Fresh coriander leaves, chopped  Salt to taste
Soak the soya granules in hot water for ten minutes until they expand, then drain and squeeze out all the excess water thoroughly.
Heat oil in a pan and sauté the finely chopped onion and ginger garlic paste until they turn a light golden colour.
Add the chopped tomatoes, turmeric powder, red chilli powder, and salt, cooking until the tomatoes soften and the oil separates from the masala.
Stir in the squeezed soya granules and garam masala, cook on medium heat for five minutes to allow the flavours to absorb, and garnish with fresh coriander.