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Indian Appetizer

Soya Potato Rolls Recipe

Name: Soya Potato Rolls Recipe
Prep time: PT15.00M
Cook time: PT45.00M
Total time: PT60.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Soya Granules; 200 Mililliters Oil; 2 Units Onion (Chopped); 1 Tablespoon Ginger-Garlic Paste; 2 Units Tomato (Chopped); 1 1/4 Cup Water; 3/4 Cup Carrot (Grated); 1/2 Cup Peas (Shelled); 2 Units Green Chillies (Chopped); 1 Teaspoonful Garam Masala Powder; 1 Teaspoonful Black Pepper Powder; 1/2 Cup Coriander Leaves (Chopped); 3 Tablespoons Maida; 4 Units Potato; 1 Pinch Salt (To Taste); 2 Units Bread Slices

(20)

60Min

Challenging

Recipe Variants

An all time favourite snack, packed with proteins which moms would not mind serving their children. This is a very healthy tiffin option as well.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Soya Granules

200 ml

Oil

Onion (Chopped)

1 Tablespoon

Ginger-Garlic Paste

Tomato (Chopped)

1.25 Cups

Water

0.75 Cup

Carrot (Grated)

0.5 Cup

Peas (Shelled)

Green Chillies (Chopped)

1 Teaspoon

Garam Masala Powder

1 Teaspoon

Black Pepper Powder

0.5 Cup

Coriander Leaves (Chopped)

3 Tablespoons

Maida

Potato

1 Pinch

Salt (To Taste)

Bread Slices

Copy

Nutrition Value

Energy

530.44 kcal

Protein

8.86 g

Carbohydrates

45.9 g

Fats

35.49 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list. Soak soya granules in warm water for 15 minutes, press them gently and take out excess water.
Step 2
15 Min

Heat 2 tablespoons oil in a karahi and add onions and sauté till golden brown. Add ginger-garlic paste and stir fry till the raw smell goes, add tomatoes and sauté till tomatoes are soft and cooked. Then add soya granules and fry for a minute. Add the carrot, peas, green chillies, salt and 1 cup water. Cook till vegetables are done and the mixture is dry.
Step 3
5 Min

Sprinkle the MAGGI Masala-ae-Magic, garam masala powder and pepper powder and mix well. Remove from flame and sprinkle the coriander leaves and 1 tablespoon of maida and mix well. Divide into 6 portions and allow to cool.
Step 4
2 Min

Mix rest of the maida in ¼ cup water to make a thin paste. Keep aside. Mash the boiled potatoes with salt into a smooth mixture, divide the mixture into 6 portions.
Step 5
8 Min

Take one portion of mashed potatoes and make a well in the centre and place one portion of soya mixture. Cover soya mixture with mashed potato and shape into a roll. Repeat with rest of the mashed potato and soya mixture.
Step 6
15 Min

Dip each roll in the maida paste and roll in bread crumbs. Heat oil in a non stick pan and shallow fry the rolls till all sides turn golden brown. Serve hot with mint chutney or tomato Sauce.

Step 1 of 6

Prepare ingredients as mentioned in the list. Soak soya granules in warm water for 15 minutes, press them gently and take out excess water.

Step 2 of 6

Heat 2 tablespoons oil in a karahi and add onions and sauté till golden brown. Add ginger-garlic paste and stir fry till the raw smell goes, add tomatoes and sauté till tomatoes are soft and cooked. Then add soya granules and fry for a minute. Add the carrot, peas, green chillies, salt and 1 cup water. Cook till vegetables are done and the mixture is dry.

Step 3 of 6

Sprinkle the MAGGI Masala-ae-Magic, garam masala powder and pepper powder and mix well. Remove from flame and sprinkle the coriander leaves and 1 tablespoon of maida and mix well. Divide into 6 portions and allow to cool.

Step 4 of 6

Mix rest of the maida in ¼ cup water to make a thin paste. Keep aside. Mash the boiled potatoes with salt into a smooth mixture, divide the mixture into 6 portions.

Step 5 of 6

Take one portion of mashed potatoes and make a well in the centre and place one portion of soya mixture. Cover soya mixture with mashed potato and shape into a roll. Repeat with rest of the mashed potato and soya mixture.

Step 6 of 6

Dip each roll in the maida paste and roll in bread crumbs. Heat oil in a non stick pan and shallow fry the rolls till all sides turn golden brown. Serve hot with mint chutney or tomato Sauce.

Recipe PDF

With pictures

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