Indian
Appetizer
Soya Shammi Kathi Roll Recipe
78Min
Challenging
Recipe Variants
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.
1 Sachet
0.33 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
Green Cardamom
1
Cinnamon (1 Inch Pieces)
0.5 Teaspoon
Garam Masala Powder
0.25 Teaspoon
Mace Powder (Javitri)
3 Tablespoons
Coriander Leaves (Chopped)
0.5 Cup
Water
1 Pinch
Salt (To Taste)
250 ml
Oil
8
Paratha
1
Onion (Chopped)
4 Tablespoons
Coriander Leaves (Chopped)
0.5 Cup
Coriander Chutney
.
Nutrition Value
Energy
783.61 kcal
Carbohydrates
52.69 g
Protein
12.23 g
Fats
58.48 g
Information per serving
Instruction
78 Minutes
Step 1
30 Min
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 mentioned in the list.

Step 2
12 Min
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 the first whistle.

Step 3
8 Min
Open the cooker and cook till all the water evaporates. When cool, grind in a blender to a fine paste and knead the mixture.

Step 4
15 Min
Divide the mixture into 8 equal portions and flatten each portion into round kebabs. Deep fry till golden brown.

Step 5
10 Min
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 it to make delicious Kathi Rolls.

Step 6
3 Min
Serve with onion rings and lime wedges.

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