Air fryer recipe · Snacks
Soya Keema Roll
A hearty, protein-rich keema roll built on spiced soya granules and warm masala.
- 28 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 41.9 gprotein
- 2.4 gcarbs
- 1.7 gfat
- 0.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soya granules, soaked1.5 cups
- Onion and tomato, chopped1 cup
- Garam masala1.5 tsp
- Ginger-garlic paste1 tbsp
- Paratha or wrap2 large
Method
Cook the keema
Saute the onion, tomato and ginger-garlic paste until soft, then stir in the squeezed soya granules and garam masala. Cook it until dry and crumbly like a true keema. Squeezing the soya well first keeps the mix from turning watery.
Finish the masala
Season the mix with salt and let it cook until any extra moisture has steamed off. A dry, crumbly filling is the trick here, because a wet keema soaks into the bread and turns the finished roll soggy.
Prep the bread
Brush each paratha lightly with oil and keep it soft and pliable on a plate. A little oil and warmth let you roll the bread tightly around the filling without it cracking or splitting along the fold.
Fill and roll
Spread the soya keema down the centre of the paratha and add some sliced onion if you like a bit of crunch. Roll it firmly and tuck one end in to lock the filling so it does not spill out while it crisps.
Air-fry to crisp
Place the rolls seam-side down and air-fry at 200°C for 11 min, turning once, until the paratha is golden and crisp. Cooking seam down first seals the join so the roll holds shut. Slice and serve hot.
