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.

EGG SOYA CHUNKS BIRYANI

Eggs are among one of the healthiest and nutritious food. They are consumed all over the world and is a rich source of protein. Egg whites contains almost no fat and the carbohydrate content is less than 1% , unlike the yolk which is high in fats.

Soya chunks are highly nutritional and full of rich proteins, iron and calcium. They are odorless and tasteless. For vegans it is a meat substitute. Soya chunks ae made from soy beans. They are used in soups, strew, masala dishes, salads etc. They come in the form of regular chunks, mini chunks and granules.

In this recipe basmati rice, soya chunks and eggs are cooked in a spicy paste made from fried onion, tomato, garlic, coriander powder and garam masala powder. Finally Garnished with fried onions, fried cashew and coriander leaves.

INGREDIENTS

• Egg                                2
• Soya chunks                8-10
• Basmati rice                1 teacup
• Turmeric powder       1/2 tsp
• Ghee                              1 tbsp
• Coriander leaves        2 tbsp chopped
• Salt to taste

FOR WET GRIND

• Shallots chopped              4-5
• Onion chopped                 1
• Tomato chopped               1
• Garlic                                  4-5
• Coriander powder            1 tbsp
• Chilli powder            according to taste
• Roasted cumin powder     1/2 tsp
• Garam masala powder      1 tsp
• Oil                                           2 tsp

METHOD

Wash the soya chunks and boil for a minute in water. Turn off the heat and when it cools down squeeze the excess water and cut into half and keep it aside.

Boil the eggs in water. After it hardens turn off the heat. Let it cool down. Deshell and keep it aside.

Wash the basmati rice two to three times. Drain the water and keep it aside.

Take a deep pan, heat oil. Add onions and shallots and fry till it changes to  golden in color on medium heat.

Lower the fire, add coriander powder and saute till the raw smell disappears or for two minutes. Add tomato and saute till tomatoes becomes soft. Turn off the heat. Add garlic, roasted cumin powder, chilli powder and garam masala.

In a blender add the above ingredients and blend into a smooth paste. Keep it aside

In a deep pan add 1 tbsp ghee and add rice and turmeric powder, sauté the rice for 2-3 minutes on low heat. Add the soya chunks, eggs,  and above paste (wet grind), mix it well with the rice. Turn off the heat. Add coriander leaves and salt according to taste.

Add 1 1/2 tea cup water to the rice and pressure cook for 3-4 whistles. Let it cool down. Open and turn it around, if it is not cooked again pressure cook for three whistles.

Note :garam masala contains - coriander seeds, cloves, cardamom, cinnamon, pepper, jeera , star anise,  black stone flower, fennel seeds, poppy seeds.

Finally can be garnished with fried onions, fried cashew and coriander leaves.

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

Soya chunks(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 chilli sauce or flakes (optional)

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/flat pan, 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.