Soya Kathi Roll

Ingredients:

• 1 cup soya granules or chunks

• 1 medium onion, finely chopped

• 1 medium tomato, finely chopped

• 1 small capsicum (bell pepper), finely chopped

• 1 green chili, finely chopped

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin seeds

• Salt to taste

• 1 tablespoon oil

• Fresh coriander leaves, chopped

  
  

• 1 cup whole wheat flour

• Water (as needed to knead the dough)

• A pinch of salt

  
  

• 1 small carrot, julienned

• 1 small cucumber, julienned

• 1 small onion, thinly sliced

• Mint-coriander chutney

• Lemon wedges

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, combine the whole wheat flour and a pinch of salt.

   • Add water gradually and knead into a soft dough. Cover and let it rest for at least 15 minutes.

2. Prepare the Soya Filling:

   • Soak the soya granules or chunks in hot water for about 10-15 minutes until they soften. Drain and squeeze out excess water.

   • Heat oil in a pan and add cumin seeds. Once they splutter, add the finely chopped onions and sauté until golden brown.

   • Add the ginger-garlic paste and green chili . Sauté for another minute.

   • Add the chopped tomatoes and cook until they soften and oil starts to separate.

   • Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.

   • Add the soaked and squeezed soya granules or chunks to the pan. Mix thoroughly.

   • Add the chopped capsicum and cook for another 5-7 minutes until everything is well combined and cooked.

   • Finally, add garam masala powder and chopped fresh coriander leaves. Mix well and turn off the heat.

3. Prepare the Wraps:

   • Divide the dough into small balls. Roll each ball into a thin chapati.

   • Heat a tawa or skillet and cook the chapatis on both sides until lightly browned and cooked through.

4. Assemble the Kathi Rolls:

   • Take a cooked chapati and place a portion of the soya filling in the center.

   • Top with julienned carrot, cucumber, and thinly sliced onions.

   • Drizzle some mint-coriander chutney over the filling.

   • Squeeze a little lemon juice on top for added flavor.

   • Roll the chapati tightly around the filling to form a roll.

5. Serve:

   • Serve the soya kathi rolls with mint-coriander chutney and lemon wedges on the side.