Name: Soya Kheema Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 100 gram (3.5oz) Soya Chunks (substitute with soya granules); 1 tsp cumin seeds; 2 green chillis, sliced in half; 1 inch ginger, grated; 0.5 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; 0.5 tsp garam masala; 3 tbsp oil; Salt to taste; 20 sheets of spring roll pastry; 1 tsp cornflour dissolved in a little water to make a paste; Oil for frying

Jump to Recipe Print Recipe

Soya Kheema Rolls

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 20

Ingredients Method

Ingredients

For the filling

100 gram (3.5oz) Soya Chunks (substitute with soya granules)
1 tsp cumin seeds
2 green chillis, sliced in half
1 inch ginger, grated
0.5 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
0.5 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

Method

Make the filling

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

Make the rolls

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

Freezing the rolls

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.
Transfer to a freezer bag, removing excess air. Freeze for up to 3 months.
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

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

Soya Kheema Rolls

Ingredients

Method

Reader Interactions

Leave a Reply Cancel reply