Soya Shammi Kathi Roll Recipe
Challenging
•78 Min
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Ingredients
6
Servings
ingredient_quantity
recipe ingredient
Chana Dal
0.33
Cup
Soya Chunks
2
Cups
Garlic (Chopped)
1
Tablespoon
Ginger
1
Tablespoon
Red Chilli Powder
1
Teaspoon
Black Pepper Powder
1
Teaspoon
Green Cardamom (Coarsely Crushed)
2
Cinnamon (1 Inch Pieces, Crushed)
1
Garam Masala Powder
0.5
Teaspoon
Mace Powder (Javitri)
0.25
Teaspoon
Coriander Leaves (Chopped)
3
Tablespoons
Water
0.5
Cup
Salt (To Taste)
1
Pinch
Oil
250
ml
Paratha
8
Onion
1
Coriander Leaves (Chopped)
4
Tablespoons
Coriander Chutney
0.5
Cup
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
52.66 g
Energy
783.17 kcal
Fats
58.46 g
Protein
12.21 g
Nutrition Table Footer
30 min
12 min
8 min
15 min
10 min
3 min
Recipe steps
78 min
Step 1
Soak chana dal in warm water for 15 minutes. Soak the soya nuggets in hot water for 30 minutes, squeeze out the water and keep aside. Prepare ingredients as menti
Recipe steps
78 min
Step 2
In a pressure cooker, put soya nuggets, chana dal, MAGGI Masala-ae-Magic and rest of the ingredients, except oil. Add ½ cup of water and cook for 10 minutes after
Recipe steps
78 min
Step 3
Open the cooker and cook till all the water evaporates. When cool, grind in a blender to a fine paste and knead the mixture.
Recipe steps
78 min
Step 4
Divide the mixture into 8 equal portions and flatten each portion into round kebabs. Deep fry till golden brown.
Recipe steps
78 min
Step 5
Gently crumble each Soya Shammi Kabab and place on a paratha. Sprinkle some chopped onion and coriander leaves. Top with a teaspoon of coriander chutney and roll
Recipe steps
78 min
Step 6
Serve with onion rings and lime wedges.