Freezable Kheema Rolls
[Vegan]

To Make the Filling:

1. Prepare the TVP by boiling it in water with a pinch of salt until soft. Drain and squeeze dry.
2. Chop the TVP coarsely into tiny chunks and et aside.
3. Heat oil in a medium pan.
4. Add cumin, green chilis, ginger, and garlic powder and sauté until fragrant.
5. Add the onions and a pinch of salt and cook until the onions are translucent.
6. Stir in the red chili powder, cumin powder, coriander powder, and garam masala.
7. Add the chopped TVP and stir well.
8. Continue to cook until the filling is dry. Taste and adjust seasoning, if needed.
9. Let it cool completely.

To Make the Rolls:

1. Spoon about 2 tablespoons of filling onto a sheet, and roll tightly.
2. Seal the edges with the cornflour paste and lay it on a tray covered with waxed paper, seal-side down.
3. Finish filling all the rolls.

To Fry the Rolls:

1. Heat oil on medium heat.
2. Fry the rolls until golden brown.
3. Drain them on paper towels and serve hot.

To Freeze the Rolls:

1. Take the rolls you need to use right away, and freeze the rest. To do that, place the rolls on a wax paper covered tray and freeze until solid.
2. Transfer to a freezer bag and remove excess air. Freeze for up to 3 months.
3. When ready to use, take what you need, and fry immediately. Do not let them thaw. It needs to go straight from the freezer to hot oil.