Скачать или смотреть Veg Kebab Rolls | Healthy and Tasty Recipe

Soft roti wraps, stuffed with flavourful veg kebabs, fresh onions, crunchy veggies, and a drizzle of chutney – these rolls are a wholesome snack or even a complete meal. Easy to pack for tiffin, serve at parties, or enjoy as an evening bite, they combine health with taste in every bite.

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Ingredients
• 1 cup black chickpeas (soaked overnight)
• 1 cup soya chunks
• 2 onions (1 roughly chopped, 1 finely chopped)
• 1 inch ginger
• 5–6 garlic cloves
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 black cardamom
• 3–4 cloves
• 1 small cinnamon stick
• 1 dry red chilli
• 2 green cardamoms
• 1 star anise
• A pinch of grated nutmeg
• Salt (to taste)
• 1 green chilli
• 2 tablespoons fresh coriander leaves
• ¼ teaspoon garam masala
• 1 teaspoon Kashmiri red chilli powder
• Few drops of lemon juice
• 2 cups wheat flour
• 1 teaspoon oil (or milk/cream)
• Water (as needed)
• Green chutney (coriander–mint–curd chutney)
• Vinegar onions
• Green chilli slices (optional)

Method

First soak the black chickpeas overnight. Boil water with a little salt, add the soya chunks, cook for 1–2 minutes, then strain, wash, and squeeze out excess water. In a pressure cooker, add soaked chickpeas, boiled soya chunks, roughly chopped onion, ginger, garlic, and all the whole spices with salt. Add water and cook for 2 whistles on high and 15–20 minutes on low flame. Once cooled, grind the mixture with green chilli, coriander leaves, garam masala, Kashmiri red chilli, salt, and a little cooking water into a coarse paste without adding much water. Transfer to a plate, add finely chopped onion, lemon juice, and mix well. Leave it open for some time to let the mixture dry slightly.

Meanwhile, prepare a soft dough with wheat flour, salt, oil, and water. Rest it for 10 minutes, then roll thin large rotis and cook them lightly on both sides so they stay foldable. Shape the kebab mixture into patties with greased hands and shallow fry them on a hot pan with a little oil until golden on both sides.

For assembling, spread coriander–mint–curd chutney on the roti, place the kebabs (slightly smashed), top with vinegar onions, green chilli slices, and another layer of chutney. Roll it tightly and cut from the middle to serve.