Famous Afghani soya chaap folded in a roll which has mixture of cream and veggies in it.
Makes 9-10 rolls
Ingredients for the cream sauce :
1/2 cup whipping cream (liquid)
3/4 cup full fat yogurt (no water)
1/4 cup cheese spread or cream cheese with soft mozzarella cheese
2 tablespoons ginger chili paste
2 teaspoons garam masala
1 teaspoon black pepper powder
1- 1/2 teaspoons chaat masala
2 teaspoons salt
1 teaspoon red chili powder
1/2 cup raw cashews (blend into smooth paste with little hot water)
2 teaspoons lemon juice
1 teaspoon sunflower oil
850 grams of cooked chopped soya chaap
Ingredients for the dough:
1 cup hot water
4 tablespoons soft butter
1/2 teaspoon baking powder
1 teaspoon salt
1 cup all purpose flour
1 cup wheat flour
2 tablespoons of all purpose flour to be added at the last in the dough
Ingredients for cooking the filling and chaap :
1/2 cup oil
1/2 teaspoon Hing
2 cups shredded cabbage
1 cup chopped colored bell peppers
1 cup chopped cilantro
liquid sauce made above
Mixing ingredients for the roll:
Mix of schezwan and chili sauce
around 2 cups shredded cabbage squeezed with 1 tablespoon lemon juice
white sauce prepared above
butter for cooking the roll
Process : In a mixing bowl add first the liquid whipping cream. Whisk for sometime until the consistency thickens little bit. Add the remaining ingredients and mix well (If you are using cream cheese with soft mozzarella cheese make sure to melt the mozzarella first or blend it ). After mixing all the ingredients add the chopped soya chaap (Soya chaap needs to boiled first and then chopped). Cover with a surround wrap and marinate the entire thing in the refrigerator for an hour.
For the dough: Take 1 cup of hot water. add salt baking powder, 2 tablespoons butter, hen gradually add the flour. Add some more water making a little sticky dough and then add the remaining butter. Knead for around 10 minutes and then again add the 2 tablespoons of all purpose flour , knead again and then cover with a surround wrap. Let it rest for 30 minutes near a warm place.
Once the marination is over , heat oil in a wok and add the chaap in batches in the medium hot oil (leaving the sauce behind in the bowl). Cook the chaap until they turn brownish overall. Remove the fried chaap on a plate and filter out any brown crumbs in the oil. Add hing, cabbage and bell peppers, cook for sometime until turns translucent. Add most part of the white sauce from marination and leave little bit behind for dressing of the rolls. Cook for around 5-7 minutes and then add the fried chaap, cook for another minute and turn off the stove. Garnish with fresh cilantro and keep aside to cool down.
Check on the dough and divide it into equal balls. Using rolling pin roll each dough for around 9-10 inches diameter using little all purpose flour for dusting. Cook on a medium hot pan for 10 to 15 seconds each side (inner part should be more cooked than out one). Keep the cooked chapati or sheets in a closed container for it to remain soft .
Take each chapati and on the inner cooked side brush some red sauce and chili sauce blend, some of white sauce , add the cooked chaap mixture , cover with the lemon juice mixed cabbage , drizzle both the sauces again and close the chapati from one side to another. Repeat the same with the remaining chapatis.
On the pan add some butter and place 4 rolls at a time and cook evenly on all sides until the roll turns crispy golden brown.
Tip : If you want to prepare the rolls for later evening or will be consuming it not directly then before folding the roll cook it once in butter on both sides making it crispier and then fold it.
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