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Soya Kebab Rolls are a fusion of North Indian kebabs and Kolkata-style kati rolls. The kebabs are made using soya granules (rich in plant protein) combined with boiled potatoes, onions, ginger-garlic, and aromatic spices. They are shaped into cylindrical kebabs, pan-fried until golden and crisp, and then rolled in paratha or whole wheat roti.
Inside the roll, you can add a variety of fillings — sliced onions, lettuce, green chutney, yogurt sauce, or even cheese for indulgence. The kebabs are spicy, smoky, and satisfying, making the roll a wholesome meal on its own.
This recipe is highly versatile: you can serve the kebabs as an appetizer with chutney or convert them into wraps for a portable meal. It’s a great vegetarian substitute for chicken rolls, offering both nutrition and flavour.
Prep soya
Soak soya granules in hot water for 10 minutes. Drain and squeeze out excess water.
Make kebab mixture
Mix soya granules with boiled potato, onion, ginger-garlic paste, green chilli, coriander leaves, and spices. Add bread crumbs and lemon juice. Combine into a dough-like mixture.
Shape kebabs
Divide into 8–10 equal portions. Shape into cylindrical or oval kebabs.
Cook kebabs
Heat oil in a pan. Shallow fry kebabs until golden and crisp on all sides.
Assemble rolls
Toast parathas lightly with butter. Spread green chutney and yogurt sauce. Place 2 kebabs on each paratha, add onion rings and lettuce, then roll tightly.
Serve
Cut into halves and serve hot with chutney or ketchup.
Always squeeze soya granules well; excess water makes kebabs soggy.
Add 1–2 tbsp roasted besan if the mixture feels too wet.
For extra smokiness, give the kebabs a charcoal dhungar before rolling.
Use whole wheat wraps for a healthier version.
Leftover kebabs can be frozen and reheated before use.
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