Ingredients

• 12 - Spring roll pastry sheet
• 1 tbsp - Maida
• 1 cup - Potatoes (chopped)
• 1 cup - Soya chunks
• 1 cup - Carrots (chopped)
• 1/2 cup - Green peas
• 1 - Onion (big and chopped)
• 1 tsp - Red chilli powder
• 1/2 tsp - Garam masala powder
• 1/2 tsp - Cumin seed powder
• A few curry leaves
• 1 tbsp - Coriander leaves (chopped)
• Salt
• Oil
• Oil for deep frying

How to Make Mixed Veggies and Soya Kheema Spring Rolls

• Cook the soya chunks in salted water once they doubled their size. Put off the stove.
• Squeeze out the excess of water and ground them as coarse paste. Keep aside.
• Heat enough oil. Saute the chopped onions with salt until they turns translucent.
• Add the chopped carrots, chopped green peas and potatoes.
• Saute for few minutes.
• Now add the chilly powder, garam masala powder, cumin seed powder, curry leaves and saute everything on simmer.
• Sprinkle a little water to the vegetables.
• Finally, add the soya kheema to the cooking vegetables.
• Cook everything on simmer until the vegetables get well cooked.
• Add the chopped coriander leaves and put off the stove.
• Let the filling get cooled completely.
• Make a thick paste with Maida and water.
• Fill gently a pastry sheet with the already prepared spicy vegetables and soya kheema filling.
• Fold them as spring rolls.
• Glue the end with the Maida paste.
• Finish the remaining pastry sheet.
• Heat oil for deep frying.
• Drop gently the rolls and fry until they turns golden brown.
• Strain the excess of oil with a paper towel.
• Enjoy with ketchup.
• Recipe courtesy: Priya Easy N Tasty Recipes