Soya, as we all know is a rich source of protein. Including soya chunks/soya nuggets (also known a meal maker) is one of the ways to add protein to our diet. This is one of my most favorite wraps/rolls. It is also perfect for office/school lunch box. These soya nugget rolls remain soft until lunch time. It goes well with a simple green chutney or tomato ketchup. Today we will learn how to make soya kheema rolls/wraps following this easy recipe with step wise pictures.
Make chapati dough as usual, roll out rotis and cook both sides slightly and keep it aside. As we are going to toast the rotis with the stuffing, do not cook it fully.
If using fresh peas, par boil peas and keep it aside. If using frozen peas, just rinse it well and use it.
Bring water to boil with a little salt. Add soya chunks and boil for 3-4 minutes. Switch off the heat and let it sit for 10 minutes.
After 10 minutes, drain the water and wash the soya chunks twice. Squeeze out all excess water completely from the soya chunks with your hands. Then blend it in the mixie/blender just for 2-3 seconds. You can also use ready made soya granules. In that case, follow the instructions on the pack to cook the granules.
Keep all the ingredients ready. We will prepare soya keema.
Heat oil in a pan, add cumin seeds, when it splutters, add hing. Then add finely chopped onions and green chillies.
Saute until onions turn slightly brown. Add salt to speed up the process. Then add ginger garlic paste and saute for a few more minutes.
Add finely chopped tomato, turmeric powder, chilli powder, coriander powder and kitchen king masala powder. Cook on medium heat until tomato gets mushy.
Add curd and cooked peas and cook for a further 2-3 minutes.
Add the ground soya chunks, salt needed and cook until all the moisture evaporates and the mixture becomes a little dry.
Add finely chopped coriander leaves and mix well. Remove from heat and leave it to cool.
Now take the half cooked roti, apply green chutney or tomato ketchup (anything you like), place the stuffing as shown in the picture.
If you like, place some sliced onions and roll or wrap the roti from all sides as shown in the picture below.
Heat a tawa, place the wrapped roti, apply butter and toast both sides.
Cut and serve hot with tomato ketchup or green chutney.
Repeat the process for the rest of the chapati/rotis.
Note – This tastes good even after 3-4 hours of preparation. You can have this filling and healthy soya keema wraps for breakfast, lunch, dinner or even for office/school lunchbox. When packing for lunch, pack it in an aluminium foil as it stays soft until lunch.
If you do not have kitchen king masala, substitute with garam masala powder.
You can also use tortillas instead of rotis for making this soya keema rolls.
You might love my Soya Keema Paratha recipe also.
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