Cups soybean nuggets, soaked in plenty of water for 30 minutes
2 medium onions
1-cup bell peppers (deseeded and chopped red, green and yellow)
2-3 green chilies
1-inch ginger
1/2 bunch fresh coriander leaves
2 tablespoons oil
1/2-teaspoon cumin seeds
1-teaspoon garam masala powder
1 teaspoon curry powder / salt to taste
1 teaspoon red chili powder
1 tablespoon lemon juice
For covering
1 1/2 cups wheat flour
1 tablespoon oil / salt
Method :
Squeeze the soaked soybean 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. Set aside. Wash, slit and chop the green chilies. Peel and chop the ginger. Wash and chop the coriander leaves. . Heat oil in a skillet. Add cumin seeds and allow crackling. Add onions and capsicum and sauté till light brown in color. Add green chilies and ginger and continue to sauté till the raw smell of ginger is gone. Add soy mince and sauté. Add garam masala powder and curry powder. Mix well. Add coriander leaves and salt to taste. Mix well. Add red chili powder and mix in. Remove from heat. Allow cooling. Add lemon juice and mix well. Keep aside. Now, get going with preparing the covering. For this, make dough of the ingredients mentioned under the heading ‘for covering’. Roll the prepared dough into an oval shape. Take a nonstick pan and add little oil in it. Bake the roti form both sides. Place the 1 tbsp filling in the center and roll it. Serve hot!
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