Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, soya chunk roll. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Remove from flame and keep aside. Sprinkle chaat masala and roll the chapati. Soya, as we all know is a rich source of protein.
Soya chunk roll is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Soya chunk roll is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook soya chunk roll using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Soya chunk roll:
- Get 1 bowl soaked into warm water
- Prepare 2 potato mashed
- Make ready 1 inch ginger grated
- Prepare 5 green chillies chopped
- Get 1 tsp red chilli powder
- Prepare 1/2 tsp black pepper powder
- Make ready 1 tsp chat masala powder
- Take 1 tsp garam masala powder
- Take 3 onion chopped
- Get as needed Corn flour
- Prepare as needed Oil for shallow fry
Squeeze the excess water and put it in a bowl. Cut the tomato and onion into slices. Coat the soyachunks with the paste. Add the drained soya chunks and salt and mix well.
Steps to make Soya chunk roll:
- First,when nutrila completely cool down strain with strainer after then hand.
- Take a jar add nutrila griend them coarsly.
- Now add all ingridients mix well keep aside.
- Now,heat the nonstick pan add oil when heat up roast them till golden brown serve it chutni or sause.
- Thanx
This snack recipe is an ideal dish for tiffin and road trips and is a good option to serve to kids. Try out this quick and easy chapati roll recipe that would not let your leftover chapatis go waste! Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
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