Indian Appetizer

Soya Shammi Kathi Roll Recipe

Name: Soya Shammi Kathi Roll Recipe
Prep time: PT33.00M
Cook time: PT45.00M
Total time: PT78.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 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

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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.

Ingredients

6 Servings

1 Sachet

MAGGI Masala-ae-Magic

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

Green Cardamom

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

Paratha

Onion (Chopped)

4 Tablespoons

Coriander Leaves (Chopped)

0.5 Cup

Coriander Chutney

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Nutrition Value

Energy

783.61 kcal

Protein

12.23 g

Carbohydrates

52.69 g

Fats

58.48 g

Information per serving

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.

Step 1 of 6

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 of 6

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 of 6

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 of 6

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

Step 5 of 6

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.