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This dish was made for 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.
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.
Open the cooker and cook till all the water evaporates. When cool, grind in a blender to a fine paste and knead the mixture.
Divide the mixture into 8 equal portions and flatten each portion into round kebabs. Deep fry till golden brown.
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.
Serve with onion rings and lime wedges.
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