Chick Pea and Soya Tikki Roll ( Wraps and Rolls)
by Tarla Dalal
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Added to 120 cookbooks
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The piece de resistance of this recipe is the chick pea soya tikkis. And you will be surprised to know that this delicious wrap is great for weight-watchers and heart patients. Soya helps lower cholesterol and the low-cal mayonnaise adds to the taste without scaring the calorie-counter!
- Soak the soya granules in hot water for 10 to 15 minutes. Drain and squeeze out all the water.
- Combine the soya granules, kabuli chana and mint leaves and blend in a mixer to a coarse paste without using any water.
- Add the chilli-garlic chutney, green chillies, ginger and salt and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) oval flat tikkis.
- Heat a non-stick tava (griddle) and cook each tikki on a medium flame using ¼ tsp of oil till the tikkis turn golden brown in colour from both the sides. Keep aside.
- Combine the tomatoes, onions, coriander, salt and pepper in a bowl and mix lightly and keep aside.
- Place a roti on a clean dry surface and place 2 in a single row in the centre of the roti.
- Arrange ¼th of onion-tomato mixture and spread 2 tbsp of low-cal mayonnaise over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
- To get 1 cup boiled kabuli chana, soak ½ cup of it overnight, pressure cook till done and drain well and use per the recipe.
Nutrient values (Abbrv) per roll
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