Soya Shammi Kathi Roll Recipe

Name: Soya Shammi Kathi Roll Recipe
Prep time: 33 s
Cook time: 45 s
Total time: 78 s
Yield: 6
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1/3 Cup Chana Dal; 2 Cups Soya Nuggets; 1 Tablespoon Garlic (Chopped); 1 Tablespoon Ginger (Chopped); 1 Teaspoon Red Chilli Powder; 1 Teaspoon Black Pepper Powder; 2 Units Green Cardamom; 1 Unit Cinnamon (1 Inch Pieces); 1/2 Teaspoon Garam Masala Powder; 1/4 Teaspoon Mace Powder (Javitri); 3 Tablespoons Coriander Leaves (Chopped); 1/2 Cup Water; 1 Pinch Salt (To Taste); 250 Mililliters Oil; 8 Units Paratha; 1 Unit Onion (Chopped); 4 Tablespoons Coriander Leaves (Chopped); 1/2 Cup Coriander Chutney

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78 Min

Now vegetarians can also enjoy Shammi Kababs made from Soya Granules. It is an excellent source of protein and is a delicious snack and tiffin option with paranthas. To add a twist, gently crumble the Soya Shammi Kababs, place on a paranthas. Top with chopped onions, coriander leaves and a teaspoon of coriander chutney and roll to make a delicious Soya Shammi Kathi Roll.

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Ingredients

6 Servings

MAGGI Masala-ae-Magic (6 Grams)

1 Sachet

Chana Dal (150 g)

0.33 Cup

Soya Granules

2 Cups

Garlic

1 Tablespoon

Ginger Juliennes

1 Tablespoon

Red Chilli Powder

1 Teaspoon

Black Pepper Powder

1 Teaspoon

Green Cardamom

Cinnamon (1 Inch Pieces)

Garam Masala

0.5 Teaspoon

Mace Powder (Javitri)

0.25 Teaspoon

Coriander Leaves (Chopped)

3 Tablespoons

Water

0.5 Cup

Salt

1 Pinch

Oil

250 ml

Paratha

Onion (Chopped)

Coriander Leaves (Chopped)

4 Tablespoons

Coriander Chutney

0.5 Cup

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

52.66 g

Energy

783.17 kcal

Fats

58.46 g

Protein

12.21 g

per serving

Recipe steps

78 min

30 min

12 min

8 min

15 min

10 min

3 min

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Recipe steps

78 min

Step 1

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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

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Recipe steps

78 min

Step 2

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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

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Recipe steps

78 min

Step 3

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Open the cooker and cook till all the water evaporates. When cool, grind in a blender to a fine paste and knead the mixture.

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Recipe steps

78 min

Step 4

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Divide the mixture into 8 equal portions and flatten each portion into round kebabs. Deep fry till golden brown.

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Recipe steps

78 min

Step 5

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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

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Recipe steps

78 min

Step 6

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Serve with onion rings and lime wedges.

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Soya Shammi Kathi Roll Recipe

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