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veg
Thecha Protein bomb
By Ipshita Mukherjee
⏳ Prep Time: 15 minute
26 Aug 2026
2026-08-26T08:04:49.000Z
7.19
Nutritional Overview
Calories
719.2 kcal
Protein
51.9 gm
Carbs
60.4 gm
Fats
30 gm
Ingredients
Rajma 80 g
Soya chunks, 50 g
Paneer 55 g
Yoghurt, 30 g
Kashmiri red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Oil – 8 g
Salt
Hing
Coriander leaves
Garlic
Peanut 5 g
Green chili
Lemon juice
Pomegranate seeds optional
Method
Step 1
Soak the rajma for at least hours. A longer soaking time is even better. Drain and wash the soaked rajma thoroughly. Transfer the rajma to a wok. Add salt, hing and enough water to cover it. Cover and cook on medium heat for minutes, then reduce the heat and cook for another minutes. Remove the lid and continue cooking until all the excess water has dried out. The rajma should be cooked through but should not become mushy.
Step 2
Meanwhile, soak the soya chunks until soft. Drain the soya chunks and wash them thoroughly. Transfer them to a muslin cloth and squeeze out as much water as possible. They should be completely dry. In a bowl, combine the yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and salt. Add the squeezed soya chunks and mix well so they are evenly coated. Grease a wok with the g oil and add the seasoned soya chunks. You can add the cooked rajma at this stage as well. Cover and cook for – minutes without adding any water. Allow the mixture to cool completely.
Step 3
Transfer the rajma-soya mixture to a mixer grinder along with the paneer. Grind until everything comes together into a firm dough-like mixture. Do not make it mushy. Taste and adjust the salt if required.
Step 4
Prepare the thecha by grinding coriander leaves, garlic, green chilli, peanuts, oil, lemon juice and salt to your preferred texture.
Step 5
Divide the outer mixture into portions. Take one portion and shape it into a small bowl or cup with your fingers. Add a very small amount of thecha in the centre and, if using, add a few pomegranate seeds. Bring the edges together and seal completely. Roll gently into a ball. Repeat with the remaining mixture.
Step 6
Lightly grease an appe pan and place the balls into the cavities. Cook, turning them as needed, until evenly golden brown on all sides. Serve hot with your preferred chutney.
Step 7
The key to getting the texture right is removing as much moisture as possible from both the rajma and soya. The final mixture should feel firm and easy to shape, not wet or sticky. A tiny amount of thecha is enough to give each bomb a strong burst of flavour. Note: The macros for the thecha filling and pomegranate seeds are not included in the nutrition calculation.
