ढाबा स्टाइल सोया चाप| Dhaba Style Soya Chaap | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Flavourful, easy to prepare and super delicious, this Dhaba-style Soya Chaap is filled with rustic spices and authentic flavours.

DHABA STYLE SOYA CHAAP

Ingredients

4-6 soya chaaps
Oil for deep frying
½ cup whisked yogurt
1 tsp red chilli powder
½ tsp cumin powder
½ tsp garam masala powder
Salt to taste
¼ tsp turmeric powder
Gravy
1½ tbsps ghee
5-6 black peppercorns
2 bay leaves
1 inch cinnamon stick
3-4 green cardamoms
3-4 cloves
1 tsp cumin seeds
2 medium onions, chopped
1 tbsp ginger-garlic paste
2 tsps red chilli powder
¼ tsp turmeric powder
1½ tsps coriander powder
1½ cups fresh tomato puree
Salt to taste
½ tsp sugar
¼ tsp roasted dried fenugreek leaves (kasuri methi) powder
¼ tsp chaat masala
2 tbsps fresh cream + for garnish
1 tbsps chopped fresh coriander leaves
¼ tsp garam masala powder
Fresh coriander sprig for garnish
Onion slices to serve
Lemon wedges to serve
Paranthe to serve

Method

1. Remove the stick from the soya chaap. Diagonally cut each chaap into 3 pieces.
2. Heat sufficient oil in a kadai. Gently slide in the soya chaap pieces and deep fry till golden brown and crisp. Drain on an absorbent paper.
3. Transfer the fried soya chaap pieces into a large bowl. Add yogurt, red chilli powder, cumin powder, garam masala powder, salt and turmeric powder and mix till well combined.
4. To make the gravy, heat ghee in a pan. Add black peppercorns, bay leaves, cinnamon stick, green cardamoms, cloves and cumin seeds and sauté till fragrant.
5. Add onions and mix well. Cook till they turn golden brown.
6. Add ginger-garlic paste and sauté for a minute. Add red chilli powder, turmeric powder, and turmeric powder and mix well. Cook for a minute.
7. Add tomato puree and mix. Add salt, mix, cover and cook till the fat separates.
8. Put the soya chaap mixture and ¼ cup water and mix well. Cook for 1-2 minutes.
9. Add sugar and ¾ cup water and mix. Cover and cook for 8-10 minutes.
10. Add roasted dried fenugreek leaves powder and chaat masala and mix well. Add fresh cream, coriander leaves and garam masala powder and mix.
11. Garnish with fresh cream and coriander sprig. Serve hot with onion slices, lemon wedges and paranthe.



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