Peas and Soya Roll

About Peas and Soya Roll

Ingredients

• Rotis 4
• Kissan tomato ketchup 4 tbsps
• Peas and soya filling
• Green peas, boiled ½ cup
• Soya granules, soaked, drained and squeezed 1 cup
• Oil 2 tbsps
• Ginger paste ½ tsp
• Garlic paste ½ tsp
• Medium onion, finely chopped 1
• Turmeric powder 1 pinch
• Garam masala powder 1 pinch
• Green chillies, finely chopepd 2
• Fresh coriander leaves, chopped 2 tbsps
• Salt to taste

How to Make Peas and Soya Roll (Stepwise Photos)

Method

1. To make the filling, heat oil in a non-stick pan, add ginger paste and garlic paste, mix and saute for 30 seconds or till the mixture turns golden.
2. Add onion, mix and saute till translucent. Add soya granules and peas, mix and saute for 5 minutes.
3. Add turmeric powder, garam masala powder, green chillies, coriander leaves and salt, mix well.
4. Cook for 10 minutes or till all the moisture evaporates and the filling becomes dry.
5. Take it out in a bowl and set aside to cool.
6. Spread 1 tbsp tomato ketchup on each roti, keep some of the filling mixture on one side of the roti and roll tightly.
7. Arrange the rolls on a serving plate and serve immediately.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps