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.
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.
Roll recipes are perfect for tiffin, travel, picnic, etc. And therefore I often make wraps. On the blog, you might like aloo frankie.
Serve it for dinner on the weekdays.
1.This recipe makes 4 soya keema 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.
3.Heat 1 tsp of oil. Add 1 tsp cumin seeds (jeera). Let it splutter.
4.Add 1 sliced onion and cook till translucent.
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.
6.Meanwhile, squeeze out the water from the boiled soya keema.
7.Add this to the prepared mixture along with a handful of chopped coriander leaves. Cook for 2-3 minutes.
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.
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.
10.Fold from the bottom.
11.Now fold from both the sides and secure with a toothpick.
12.Serve at room temperature. Bon appétit!
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
To make pickled vegetables:
To make Soya Keema Rolls:
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