Once the Cumin crackles, add Onions. Sautee until light brown.
Add ginger garlic paste and sautee for 3-4 minutes until brown
Add Red Chilly powder and Coriander powder and sautee for a minute
Add Tomatoes and cook covered on a low flame for 5-7 minutes.
Strain the Soy Granules, squeeze out all the excess water and add to the pan.
Add Shan Achar Gosht Masala, mix well and cover and cook the Keema for 20-25 minutes. Keep stirring every few minutes.
Once the water has evaporated and the Keema is cooked, transfer to a bowl and leave to cool.
DOUGH RECIPE:
Refrigerate the Coconut Oil for half hour.
Add the flour to a mixing bowl along with Salt and Coconut Oil and mix with a pastry cutter or your fingers until the mixture resembles a coarse meal.
Mix cold water and Vinegar together and add to the flour and knead until the flour comes together.
Transfer the flour to lightly floured the kitchen counter and knead with your hands until the dough looks smooth.
Wrap the dough in cling wrap and refrigerate for atleast an hour.
TO ASSEMBLE THE EMPANADAS
Preheat the oven at 200 degrees.
After an hour divide the dough into small balls. Roll them out and stuff them with the filling. Press the edges with the help of a fork or an Empanada mould.
Line a baking tray with parchment paper. Place the Empanadas on top and bake for about 20 minutes.