Air fryer recipe · Starters
Kakori-Style Soya Rolls
Velvety smooth soya kebabs perfumed with rose and warm spice in the gentle Awadhi kakori manner.
- 19 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 325kcal
- 53.9 gprotein
- 4.3 gcarbs
- 14.1 gfat
- 0.5 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soya granules1.5 cups
- Cashew paste3 tbsp
- Kakori spice mix1 tbsp
- Rose water1 tsp
- Fried onion paste2 tbsp
- Ghee for brushing2 tbsp
Method
Soak and squeeze the soya
Soak the soya granules in hot water until plump, then drain and squeeze out every bit of moisture between your palms. Dry granules are essential or the kebabs will steam apart instead of holding their shape.
Make a silky mix
Grind the squeezed soya with cashew paste, fried onion paste and the kakori spice mix into a fine smooth dough. Work in the rose water last so its delicate scent is not lost in the grinding.
Shape onto a base
With moist hands, mould the soya mixture into slim finger-length rolls, pressing gently so they are firm but not dense. Keep them an even thickness so they cook through at the same pace.
Brush with ghee
Lay the rolls on a tray and brush them all over with melted ghee for that unmistakable Awadhi richness and golden finish. The ghee also keeps the lean soya from drying out in the hot air.
Air-fry to golden
Arrange the rolls apart in the basket and air-fry at 190C for 12 minutes, rolling them a quarter turn twice for even colour. They are done when the surface is glossy gold and the rolls feel set yet tender.
