Kabuli Chana and Soya Chapati Rolls

by Tarla Dalal

Chapati Rolls, chapatis stuffed with chick pea and soya rolls and lots of raw salad, indeed a healthy wholesome snack to beat your kids hunger pangs.

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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.

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Kabuli Chana and Soya Chapati Rolls recipe - How to make Kabuli Chana and Soya Chapati Rolls

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Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 6Makes 6 servings
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Ingredients

6 chapatis , recipe below
3 tbsp chilli sauce (optional)
1/4 cup shredded cabbage
1/4 cup grated carrot
1/4 cup grated processed cheese (optional)

For The Chapatis
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp salt

Other Ingredients
whole wheat flour (gehun ka atta) for rolling

For The Soya Rolls
1/2 cup soaked and boiled kabuli chana (white chick peas)
1/2 cup soya granules
1/4 cup finely chopped mint leaves (phudina)
1 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
2 tsp oil
salt to taste

Other Ingredients
2 tsp oil for cooking

Method

For the chapatis

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.

For the soya rolls

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.

How to proceed

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.