Veg Kebab Rolls

Serves 1
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Directions

  1. 1Add 1 cup soaked kala chana, 1 cup boiled soya chunks, chopped onions, ginger, garlic cloves, cumin, bay leaf, black cardamom, cloves, cinnamon stick, dry red chilli, green cardamom, star anise, grated nutmeg, salt, and water to a cooker.
  2. 2Add 1 cup soaked kala chana, 1 cup boiled soya chunks, chopped onions, ginger, garlic cloves, cumin, bay leaf, black cardamom, cloves, cinnamon stick, dry red chilli, green cardamom, star anise, grated nutmeg, salt, and water to a cooker.
  3. 3Add 1 cup soaked kala chana, 1 cup boiled soya chunks, chopped onions, ginger, garlic cloves, cumin, bay leaf, black cardamom, cloves, cinnamon stick, dry red chilli, green cardamom, star anise, grated nutmeg, salt, and water to a cooker.
  4. 4Mix well and cook for 2 whistles on high flame and 15-20 minutes on low flame.
  5. 5Mix well and cook for 2 whistles on high flame and 15-20 minutes on low flame.
  6. 6Mix well and cook for 2 whistles on high flame and 15-20 minutes on low flame.
  7. 7Let it cool down and transfer the mixture to a mixer.
  8. 8Let it cool down and transfer the mixture to a mixer.
  9. 9Let it cool down and transfer the mixture to a mixer.
  10. 10Add green chilli, coriander leaves, garam masala, Kashmiri mirch, and salt to the mixer.
  11. 11Add green chilli, coriander leaves, garam masala, Kashmiri mirch, and salt to the mixer.
  12. 12Add green chilli, coriander leaves, garam masala, Kashmiri mirch, and salt to the mixer.
  13. 13Grind the mixture to a paste.
  14. 14Grind the mixture to a paste.
  15. 15Grind the mixture to a paste.
  16. 16Transfer the paste to a plate and add chopped onions, lemon juice, and salt.
  17. 17Transfer the paste to a plate and add chopped onions, lemon juice, and salt.
  18. 18Transfer the paste to a plate and add chopped onions, lemon juice, and salt.
  19. 19Mix everything thoroughly.
  20. 20Mix everything thoroughly.
  21. 21Mix everything thoroughly.
  22. 22Grease your hands with oil and form the mixture into kebab shapes.
  23. 23Grease your hands with oil and form the mixture into kebab shapes.
  24. 24Grease your hands with oil and form the mixture into kebab shapes.
  25. 25Heat oil in a pan and place the kebabs in it.
  26. 26Heat oil in a pan and place the kebabs in it.
  27. 27Heat oil in a pan and place the kebabs in it.
  28. 28Flip and cook until golden brown and well-cooked on both sides.
  29. 29Flip and cook until golden brown and well-cooked on both sides.
  30. 30Flip and cook until golden brown and well-cooked on both sides.
  31. 31Prepare the dough for the roti by adding salt and oil to wheat flour and kneading it into a soft dough.
  32. 32Prepare the dough for the roti by adding salt and oil to wheat flour and kneading it into a soft dough.
  33. 33Prepare the dough for the roti by adding salt and oil to wheat flour and kneading it into a soft dough.
  34. 34Roll out thin rotis, similar to roomali roti.
  35. 35Roll out thin rotis, similar to roomali roti.
  36. 36Roll out thin rotis, similar to roomali roti.
  37. 37Lightly cook the rotis on a tava, flipping them frequently.
  38. 38Lightly cook the rotis on a tava, flipping them frequently.
  39. 39Lightly cook the rotis on a tava, flipping them frequently.
  40. 40Spread green chutney on a roti.
  41. 41Spread green chutney on a roti.
  42. 42Spread green chutney on a roti.
  43. 43Place two smashed kebabs on the roti.
  44. 44Place two smashed kebabs on the roti.
  45. 45Place two smashed kebabs on the roti.
  46. 46Add sirka onions and green chillies on top.
  47. 47Add sirka onions and green chillies on top.
  48. 48Add sirka onions and green chillies on top.
  49. 49Add a little more chutney.
  50. 50Add a little more chutney.
  51. 51Add a little more chutney.
  52. 52Roll the roti tightly and cut it in half.
  53. 53Roll the roti tightly and cut it in half.
  54. 54Roll the roti tightly and cut it in half.
  55. 55Serve the super tasty veg kebab rolls.
  56. 56Serve the super tasty veg kebab rolls.
  57. 57Serve the super tasty veg kebab rolls.

Ingredients

  • 1 cup black chickpeas
  • 1 cup black chickpeas
  • 1 cup black chickpeas
  • 1 cup soya chunks
  • 1 cup soya chunks
  • 1 cup soya chunks
  • 1 roughly chopped onions
  • 1 roughly chopped onions
  • 1 roughly chopped onions
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 7 garlic
  • 7 garlic
  • 7 garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 black cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 1 small cinnamon stick
  • 1 small cinnamon stick
  • 1 small cinnamon stick
  • 2 dry red chilli
  • 2 dry red chilli
  • 2 dry red chilli
  • 2 cardamom
  • 2 cardamom
  • 2 cardamom
  • 1 star anise
  • 1 star anise
  • 1 star anise
  • 1 pinch grated nutmeg
  • 1 pinch grated nutmeg
  • 1 pinch grated nutmeg
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • water
  • water
  • water
  • 1 green chilli
  • 1 green chilli
  • 1 green chilli
  • coriander leaves
  • coriander leaves
  • coriander leaves
  • 0.25 teaspoon garam masala
  • 0.25 teaspoon garam masala
  • 0.25 teaspoon garam masala
  • 1 tsp Kashmiri mirch
  • 1 tsp Kashmiri mirch
  • 1 tsp Kashmiri mirch
  • 1 finely chopped onions
  • 1 finely chopped onions
  • 1 finely chopped onions
  • lemon juice
  • lemon juice
  • lemon juice
  • 1 teaspoon oil
  • 1 teaspoon oil
  • 1 teaspoon oil
  • 2 cups wheat flour
  • 2 cups wheat flour
  • 2 cups wheat flour
  • green chutney
  • green chutney
  • green chutney
  • sirka onions
  • sirka onions
  • sirka onions
  • green chilli slices
  • green chilli slices
  • green chilli slices

Equipment

cookermixerplatepanrolling pintavaknife