Kabuli Chana and Soya Chapati Rolls
by Tarla Dalal
Added to 45 cookbooks
This recipe has been viewed 39586 times
This recipe makes a filling and balanced snack in itself. Chapatti provides energy giving carbohydrates; soya rolls are rich sources of protein and calcium whereas vegetables provide vitamins and fibre.
- Mix the flour, oil and salt and make a dough by adding enough warm water.
- Knead the dough well and keep for ½ an hour. Knead again.
- Divide into 6 portions and roll out each portion into 6" (150 mm. ) diameter thin rounds with the help of a little whole wheat flour.
- Cook lightly on both sides on a tava (griddle) and keep aside.
- Soak the soya granules in hot water for 10 to 15 minutes. Drain and squeeze out all the water.
- In a blender, blend the kabuli chana, soya granules, green chillies and ginger into a thick, coarse paste.
- Add the mint and salt and mix well.
- Divide the mixture into 6 equal portions and shape each portion into cylindrical rolls.
- Heat the oil in a non-stick pan and cook the rolls on both sides till they are golden brown. Keep aside.
- Place a chapati on a flat surface. Put a soya roll on one end of the chapati and spread ½ tablespoons of chilli sauce over it.
- Sprinkle some cabbage, carrots and cheese on top and roll it up tightly.
- Repeat with remaining ingredients to make 5 more rolls.
- Place the chapati rolls on a hot tava (griddle) and cook using a little oil till they turn golden brown.
- Serve hot.
Nutrient values per roll
| 40.8 mg|| 19.6 gm|| 145 cal|| 4.9 gm|| 27.1 mcg|| 5.6 gm|
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