Sfeeha with Soya mince

Recipe by
Total Time:
1 hour
Serves:6
Rated 5 based on 100 votes
5
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

Rate This Recipe
5

Ingredients

  • For the dough:
  • 300g - whole Wheat flour
  • 120 ml - warm water
  • 1 tsp - dried Yeast
  • 2 tsp - Olive oil
  • 1 tsp - Honey
  • 1/2 tsp - salt
  • For the filling:
  • 150g - soya mince
  • 1 - onion, chopped finely
  • 1 - tomato, chopped finely
  • 1 tsp - Ginger Garlic paste
  • 1/2 tsp - chilli powder
  • 1 tsp - coriander powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Garam Masala
  • 1/2 tbsp - oil
  • 1 tbsp - Tomato puree
  • Salt, to taste

How to Make Sfeeha with Soya mince

  • For the dough:
  • Sift the flour in a large bowl, add the salt, yeast and mix well. Make a well in the centre; add the oil, honey and water little by little to make a smooth dough. Place the dough in a clean and oiled bowl. Cover with a cling film and allow it to rise for 1 hour or until doubled in size.
  • For the filling:
  • Soak the soya mince in warm water for 2 or 3 minutes. Drain the water completely.
  • Heat the oil in a pan. Add ginger garlic paste and onion. Fry well until becomes light brown in colour. Then add the tomatoes and stir well.
  • Cover the pan and cook until the tomatoes get mashes up. Now add all the spices and mix well.
  • Finally add the soya mince and stir well. Cover the pan for few minutes until all the water evaporates. Switch it off and take it out from heat.
  • Prepare the sfeeha:
  • Divide the dough into lemon size balls. Roll out the dough into an oval shape. Place a big spoonful of filling in the middle and fold the edges to make a triangle shape. Cover and leave for another 5 minutes
  • Meanwhile preheat the oven to 200 degree Celsius. Bake it in the preheated oven for 20 to 25 minutes until it looks brown on the sides.
  • Serve with minted yogurt or babaganoush and salad.
  • Recipe courtesy: Taste of Pearl City