Prep 1 hr
Cook 25 mins
This recipe is from today's Young Times magazine. It is India's famous chef, Sanjeev Kapoor's recipe! And, let me quote what he has to say about this recipe with a big smile on my face coz hmmm, soya nuggets was what D's MOM gifted me when she came and stayed with us before leaving for India! LOL:) Ok, The chef says, "As the mood's been set to be in the creative mode, try out this pretty-looking roll that is filled with a vegetarian mince made of soya nuggets. This can be served with ketchup, or why not then with salsa sauce? For we beg to be different than the rest!" :) I'm looking forward for a review on this soooooon :)
- 4 cups soyabean nuggets, soaked in plenty of water for 30 minutes
- 2 medium onions
- 1 cup green peas (shelled)
- 2 -3 green chilies
- 1 inch ginger
- 1⁄2 bunch fresh coriander leaves
- 2 tablespoons ghee or 2 tablespoons oil
- 1⁄2 teaspoon cumin seed
- 1 teaspoon garam masala powder
- 1 teaspoon curry powder
- 2 tablespoons broken cashews
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- 1 1⁄2 cups refined flour (maida)
- 1 tablespoon oil
- 1 egg
- Squeeze dry the soaked soyabean nuggets and rinse well.
- Boil them in plenty of water for 15 minutes.
- When cool, squeeze dry and then mince them.
- Peel and chop the onions.
- Boil the peas.
- Set aside.
- Wash, slit and chop the green chillies.
- Peel and chop the ginger.
- Wash and chop the corriander leaves.
- Heat ghee/oil in a skillet.
- Add cumin seeds and allow to crackle.
- Add onions and saute till light brown in colour.
- Add green chillies and ginger and continue to saute till the raw smell of ginger is gone.
- Add soya mince and saute till the onions turn transparent.
- Add green peas, garam masala powder and curry powder.
- Mix well.
- Add corriander leaves, cashewnuts and salt to taste.
- Mix well.
- Add red chilli powder and mix in.
- Remove from heat.
- Allow to cool.
- Add lemon juice and mix well.
- Keep aside.
- Now, get going with preparing the covering.
- For this, make a dough of the ingredients mentioned under"for covering".
- My favourite dough tip that I've learnt from personal experience is to make sure to lightly apply some cooking oil on your palms before you make the dough, so that the dough will not stick to your palms.
- Roll the prepared dough into an oval shape.
- Cut the edges of the dough to make it look more like a fish.
- Place the soya filling in the centre.
- Cut slits on both sides and fold over the filling.
- Grease a baking dish and place the rolled dough on it.
- Beat the egg in a bowl.
- Brush the roll with the beaten egg.
- Bake in a pre-heated oven at 180C for 20-25 minutes.
- Serve hot!