Soya Kheema Rolls

Instructions

Make the filling

1. Prepare the soya chunks by boiling them in water and salt till soft. Drain and squeeze dry.
2. Chop coarsely into tiny chunks. Set aside.
3. Heat oil in a medium pan.
4. Add cumin, green chillis, ginger and garlic powder and saute till fragrant.
5. Add the onions and a little salt and cook till the onions are translucent.
6. Stir in the red chilli powder, cumin powder, coriander powder and garam masala.
7. Add the chopped soya chunks, and stir well.
8. Continue to cook till the filling is dry and adjust seasoning, if needed.
9. Let it cool completely.

Make the rolls

1. Spoon about 2tbsp of filling onto a sheet, and roll tight.
2. Seal the edges with the cornflour paste, and lay it on a tray covered with waxed paper, seal-side down.
3. Finish filling all the rolls.

Freezing the rolls

1. Take the rolls you need to use right away, and freeze the rest. To do that, place the extra rolls on a wax paper covered tray and freeze till solid.
2. Transfer to a freezer bag, removing excess air. Freeze for up to 3 months.
3. When ready to use, take what you need, and fry immediately. Do not let thaw. It needs to go straight from freezer to hot oil.

To fry

1. Heat oil on medium heat.
2. Fry the rolls until golden brown.
3. Drain them on paper towels, and serve hot.