Soya Kathi Roll | Soya Kathi Wraps | How to Make soya Kathi roll

Soya Kathi Roll

Servings - 2 - 3

INGREDIENTS
Water - 1 litre
Soya chunks - 120 grams
Wheat flour - 300 grams
Salt - 1 teaspoon
Sugar - 1/2 teaspoon
Oil - 1 tablespoon
Water - 220 milliliters
Oil - 1 tablespoon
Ginger garlic paste - 1 teaspoon
Onions - 125 grams
Carrot - 60 grams
Bell pepper - 70 grams
Soy sauce - 2 teaspoons
Red chilli sauce - 1 teaspoon
Ketchup - 2 tablespoons
Tandoori masala - 1 teaspoon
Salt - 1 teaspoon
Onions - 130 grams
Vinegar - 1 tablespoon
Oil - for brushing
Ketchup - to taste
Coriander - for garnishing

PREPARATION
1. Heat 1 litre water in a pot, add 120 grams soya chunks and mix it well.
2. Bring it to a boil.
3. Remove it from heat and drain them well.
4. In a mixing bowl, add 300 grams wheat flour, 1 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon oil, 220 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 20 minutes.
6. Heat 1 tablespoon oil in a pan, add 1 teaspoon ginger garlic paste and saute for a minute.
7. Add 125 grams onions and fry till translucent.
8. Then, add 60 grams carrot, 70 grams bell pepper and saute the veggies for 5 - 7 minutes.
9. Now, add 2 teaspoons soy sauce, 1 teaspoon red chilli sauce, 2 tablespoons ketchup, 1 teaspoon tandoori masala, 1 teaspoon salt and mix it we’ll.
10. Add the boiled soya chunks in it and mix it well.
11. Cook for another 3 - 5 minutes.
12. Remove it from heat and keep aside.
13. In a bowl, add 130 grams onions, 1 tablespoon vinegar and mix it well.
14. Rest the onions for 30 minutes.
15. Take a ball from dough and flatten it with the help of a rolling pin.
16. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
17. Flip it gently.
18. Spread some oil on it.
19. Flip it again and spread some oil on other side too.
20. Cook for 2 - 3 minutes or until it turns golden brown in color from both sides.
21. Remove it from heat and place it on a board.
22. Spread some ketchup on it.
23. Place the prepared soya stuffing in the centre.
24. Top with prepared vinegar onions.
25. Garnish with coriander.
26. Roll it tightly and cover it with aluminium foil.
27. Serve.