To begin making the Whole Wheat Soya Keema Kulchas, in a large bowl, combine all the ingredients mentioned under the “For the dough” ingredients except water. Start mixing the dough.

Gradually add warm water and knead it to a soft dough. Cover with clean damp cloth and keep it aside for 2 to 3 hours. 

For stuffing, boil the soya granules as per the packet instruction and cook until soft. Once done, drain the water.

In a heavy bottomed pan, heat 1 tablespoon of oil; add cumin seeds and allow it to crackle.

Add onions, garlic and ginger and saute until the onions are soft. Add red chili powder, turmeric powder, coriander powder and mix. Sprinkle few drops of water and cook the masala for few seconds.

Add soya keema, garam masala, salt and toss well. Soya keema should be combined well with the masalas.  Sprinkle lemon juice and cook for half a minute. Mixture should be dry, make sure that no water remains and you have a delicious mixture of the soy kheema. Check the salt and spices and adjust to suit your taste.

Once done, turn off the heat and allow the soya kheema to cool down completely.

Once the mixture is cooled, add green chilies, mint leaves and coriander leaves. Mix well.

To prepare Kulchas, knead the rested dough once again.

Divide the dough into equal dough balls depending on the size of the kulcha you need. Also divide the mixture in equal portions as many as the dough balls.

Take one ball of the dough. Roll it out into a small circle. Take the rolled circle in your palm

Place the keema mixture in the centre of the rolled small circle. Bring all the edges of the circle together to seal the mixture.

On floured surface, gently press the stuffed ball, roll out into a uniform kulcha. Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out.

Place the Kheema Kulcha on the hot iron skillet and allow it to get brown spots on the lower side.  Flip it and repeat for the other side.  Apply ghee, butter or oil and fry till you get nice brown spots and kulcha is cooked well. Once done, remove from the pan and serve. Proceed to make the remaining Kheema Kulchas the similar way.

Serve the Whole Wheat Soya Keema Kulchas along with a Boondi Raita, Tomato Garlic Chutney, Achar and your dinner will be ready in a giffy.