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Love is in my Tummy

Plant-based flavor

April 15, 2016 By Tina Dawson Leave a Comment

Soya Kheema Rolls

Created by Tina Dawson on April 15, 2016

  • Prep Time:20m
  • Cook Time:30m
  • Total Time:50m
  • Serves: 20
  • Yield: 20 rolls

Ingredients

For the filling

  • 100 g (3.5oz) Soya Chunks (substitute with soya granules)
  • 1 tsp. cumin seeds
  • 2 green chillis, sliced in half
  • 1 inch ginger, grated
  • 1/2 tsp. garlic powder (or 2 cloves garlic, grated)
  • 1 small onion, chopped
  • 1 tsp. red chilli powder or paprika
  • 1 tsp. cumin powder
  • 2 -3 tbsp coriander powder
  • 1/2 tsp. garam masala
  • 3 tbsp. oil
  • Salt to taste

For the rolls

  • 20 sheets of spring roll pastry
  • 1 tsp. cornflour dissolved in a little water to make a paste
  • Oil for frying

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.
  • Print

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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