STUFFED SOYA CHUNKS ROLLS

Kathi rolls originated in kokatta and it is basically street food. Originally Parathas or Indian bread coated with egg  are stuffed with kebabs. Over the years it has evolved and now any stuffing in Indian bread is called a kathi roll.

Roti is generally an Indian bread made out of whole meal flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti  as thin as possible.

Benefits of eating roti made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.

In this recipe I have stuffed the roll with crunchy vegetables and soya chunks. Chicken is prepared in indo-Chinese style. Instead of using maida/refined flour I have used wheat flour.

INGREDIENTS

FOR THE PARATHAS

• Wheat flour.                    1 1/4 tea cup
• Salt to taste
• Water

OTHER INGREDIENTS

• Eggs.                                   2
• Ghee/ refined oil/olive oil

FOR THE STUFFING

• Soyachunks(medium).          10-12
• Garlic.                                         4-5
• Onion.                                          1
• Cabbage.                                     1/2 cup
• Tomato sauce.                            1 tbsp
• Soya sauce.                                  2 tbsp
• Worcestershire Sauce.                           1 tbsp
• Chilli flakes/ chilli sauce.           1 tsp
• Olive/ butter/ refined oil

METHOD

TO PREPARE PATATHAS

Mix salt in a wheat flour. Add water slowly and knead well to form a soft dough.

Keep it covered and let it rest for half an hour.

TO PREPARE STUFFING

In a vessel boil a teacup water and add the Soya chunks , let it boil on low heat  for 5 minutes. Turn off the heart and let it cool down. Squeeze excess water and keep it aside.

In a deep frying pan heat 1 tbsp oil. Add garlic, ginger and onions and sauté till onions turn golden in color.

Add Soya chunks and all sauces. Mix well on low heat for 5 minutes or till all the liquid is absorbed. Check for salt. Turn off the heat. Add the cabbage and mix well.

TO PREPARE THE WRAP

Divide the roll into two. Add little flour to the rolling pin and board. Roll out the dough, make it thin and even disk. Dust the excess dough.


Heat a dosa pan/ tawa and place the paratha on the hot tawa. Add little oil/ghee, flip and apply oil/ghee. Cook on the other side too. Transfer it on to a plate. Repeat the process with the other paratha.

Beat both eggs, add salt and pepper. Heat oil on to the same tawa, add half of the beaten egg on to the tawa and spread it. 

Put the disk/roti on top of the egg. Press it well. After a minute transfer it on to a plate. Repeat the same process with the other one too.

Place the roti egg side up on a plate. Place the stuffing on to a side . 



Roll the roti gently and serve it immediately.