soya kheema rolls

Soya Kheema Rolls | Healthy and Delectable Chapati Rolls

What is Soya Kheema Roll?

Healthy and delectable chapati rolls made with the filling of soya granules or soya chunks keema is Soya Kheema Roll. It has the perfectly tangy yet crunchy pickled vegetables, and flavorsome soya granules stuffing. So much goodness can be rolled up in a wrap food only. It is a perfect recipe for kids. Wraps and rolls make great lunch ideas for kids. It is absolutely fuss-free and customizable. At times when you are wondering what to eat for dinner, soya kheema rolls can be perfect dinner rolls too.

Let’s talk about the ingredients for Soya Kheema Rolls:

Soya chunks is a must-have for the vegetarians. Why? Soya is the only vegetarian food which is a complete protein. It contains all 8 essential amino acids. Soya chunk is also known as the meal maker. It has the protein equal to that of meat. I make sure to include soya chunks in our diet in the breakfast recipes/lunch recipes/ dinner recipes. Recently I got good readymade soya chaap and I made a soya chaap curry using it. It had a wonderful, meat-like texture and was loved by everyone. However, let’s see what all is required to make Soya Kheema Rolls:

Soya Chunks/ Meal Maker: Nutrela/soya granules are easily available in the market. These are available in different forms, such as large soya chunks, mini Nutrela or keema soya granules. I am using soya chunks keema for this recipe.

Pickled Vegetables: This is my favorite ingredient for the chapati rolls. It zings up the wraps in no time by adding extra pep, crunch, and goodness to it.

Chapatis/Simple Paratha: I like to use whole wheat chapati or paratha to make soya kheema rolls. You can also use a mix of whole wheat and all-purpose flour. However, I would recommend using only whole wheat flour. Make sure to make these soft and pliable.

Other ingredients: Sliced onions and sliced capsicums have been used for making the stuffing. Tomato ketchup has also been used which balances the flavors and gives a good binding to the stuffing.

Similar recipes on the blog

Roll recipes are perfect for tiffin, travel, picnic, etc. And therefore I often make wraps. On the blog, you might like aloo frankie.

How to serve Soya Kheema Roll?

Serve it for dinner on the weekdays.

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How to make Soya Kheema Roll?

1.This recipe makes 4 soya keema rolls.

soya kheema rolls

2.To make pickled veggies: In a pan add 1 cup of water, ½ cup vinegar, little salt, ½ tsp sugar, 1 sliced cucumber, and 1 sliced carrot. Cook on low flame for 4-5 minutes, till the veggies are soft yet crunchy.

soya kheema rolls

3.Heat 1 tsp of oil. Add 1 tsp cumin seeds (jeera). Let it splutter.

soya kheema rolls

4.Add 1 sliced onion and cook till translucent.

soya kheema rolls

5.Add 1 sliced capsicum, 1 tsp red chili powder, 1/2 tsp dry mango (amchur), 1 tsp coriander powder and salt to taste. Mix everything well and cook for a minute.

soya kheema rolls

6.Meanwhile, squeeze out the water from the boiled soya keema.

soya kheema rolls

7.Add this to the prepared mixture along with a handful of chopped coriander leaves. Cook for 2-3 minutes.

soya kheema rolls

8.Next goes in 1-2 tbsp of tomato ketchup. Mix well. Check and adjust the seasoning. Let it cool down a little.

Tips:P.S. Sorry about the blur picture.

soya kheema rolls

9.To arrange the soya keema roll, take a simple paratha. Put the soya stuffing. Next put the pickled vegetables in the centre of the paratha.

soya kheema rolls

10.Fold from the bottom.

soya kheema rolls

11.Now fold from both the sides and secure with a toothpick.

soya kheema rolls

12.Serve at room temperature. Bon appétit!

soya kheema rolls

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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