Vegan Kheema Pav

Kheema Pav is a popular Indian street food . This dish originated in Irani cafes in Mumbai. Even today if you were to visit these cafes, you will see this dish on their menu. It is called Kheema, Keema or Queema which means minced. It is usually made with meat but we are making a vegan version using Soy Granules and they give perfect texture to this dish. There are different versions of this but we are going to keep it very simple using minimum ingredients. 
We love soy granules as they are high in protein and healthy. We use them as an alternative to meat in a lot of dishes. They are low in calories and have no taste so it is easy to flavor them. 
Kheema Pav is so flavorful and will hit all your taste buds. If you are not following vegan diet, you can serve this with Amul butter to add the extra oomph to this dish. I enjoy this dish once a week and it also keeps my diet in check.
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, lunch, Main Course
Cuisine Indian, Indian Street Food
Servings 2 People


  • 1 cup Soy Granules
  • 3 cups water
  • salt as needed
  • 1 tablespoon oil
  • 1 tsp cumin seeds
  • 1/2 cup diced onions
  • 1 cup diced tomatoes
  • 2 tsp kashmiri chili powder
  • 1 tsp green chili paste
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1/2 tsp turmeric powder
  • 1 tsp kitchen king masala
  • 1 tablespoon kadoori methi leaves
  • 1 tablespoon chopped cilantro
  • Pickled onions to serve
  • 2-3 lime wedges to serve
  • 4 Toasted bread or Pav to serve with
  • 1 tbsp pickled onions to serve


  • Boil the soy granules in water for 10 minutes till they soften. Drain them once softened in water.
  • In a skillet heat oil on medium heat and add cumin seeds
  • Once the cumin seeds sizzle, add green chilies, ginger and garlic
  • Add diced onions and tomatoes after few minutes and sauté them till they soften
  • After 5 minutes, add the cooked soy granules, salt, red chili powder, turmeric powder and kitchen king masala, mix everything well
  • Cover with lid and cook for 10 minutes
  • Once the water is absorbed, sprinkle kasoori methi and toss it together and turn off the heat
  • Garnish with chopped cilantro and serve with Pav or toasted bread, pickled onions and lime wedge
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