For all ingredients, please use organic versions if available
250 grams soy protein chunks
6 – 7 medium boiled potatoes
1 tablespoon salt
½ tablespoons powdered spices
(Mixture of cumin, coriander and cinnamon powder)
¼ teaspoon turmeric powder
¼ teaspoon chili powder
100 gram gram flour (chickpea flour)
100 milliliters water
3 – 4 green chilies
500 milliliters oil
- Put the soy chunks in one container, soak them for some time in hot water. When this becomes cold, squeeze the water out and let them dry.
- Cut the boiled potatoes by making small pieces.
- Add some salt according to taste.
- Add in the powdered spices according to taste.
- Add in the chopped coriander leaves.
- Pour the mixture into the mixer without the water.
- Turn on the mixer. Let the mixture be grounded well enough.
- Pour the mixture in a bowl.
- Take some amount, roll it, and make it round like a chapati.
- Meanwhile, turn on the stove and heat the frying pan.
- After the frying pan becomes really hot, add in the oil and let the oil become hot.
- Meanwhile mix the chickpea flour and the water to become a mixture.
- Dip the potato roll into the chickpea mixture until all the roll surface covered with the mixture.
- Fry it both side with a low flame until it turns brownish.
- When it’s brownish enough, take it out and put it on paper towel to absorb the oil.
- This snack can be eaten with a sauce or pickles or tea.