Tender soya chaap pieces cooked in a tangy, pickle-spiced gravy. This North Indian curry is bursting with bold flavors from fennel, nigella, and mustard seeds, making it a delicious vegetarian main course.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
472cal
26gprotein
34gcarbs
28g
Ingredients
500 g Soya Chaap (Canned or frozen, sticks removed)
250 g Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste
2 tbsp Achari Masala (Store-bought or homemade)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
A crunchy, tangy North Indian salad of onion rings tossed with lemon juice, chaat masala, and chili. This classic dhaba-style laccha pyaz is the perfect zesty side dish for rich curries and kebabs, ready in just 10 minutes.
Tangy achari soya chaap with crunchy laccha onion. A protein-packed, aromatic delight that's truly unique!
This mughlai dish is perfect for snack. With 506.61 calories and 26.810000000000002g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
fat
0.25 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Onion (Medium-sized, finely chopped)
3 pcs Tomato (Medium-sized, pureed)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala
1 tsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (Optional, for richness)
360 ml Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Marinate the Soya Chaap
If using canned chaap, drain the brine and rinse well. If frozen, thaw completely. Gently remove the sticks.
Cut the soya chaap into 1-inch thick pieces.
In a large bowl, combine the chaap pieces with curd, 1 tbsp ginger-garlic paste, achari masala, turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is well-coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2
Shallow Fry the Soya Chaap
Heat 3 tbsp of mustard oil in a wide pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat to medium.
Carefully place the marinated soya chaap pieces in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
Shallow fry for 7-9 minutes, turning occasionally, until all sides are golden brown and slightly crisp.
Remove the fried chaap with a slotted spoon and set aside on a plate.
3
Prepare the Achari Gravy Base
In the same pan, add the remaining 1 tbsp of mustard oil if needed. Keep the heat on medium.
Add the mustard seeds and let them splutter. Then add the fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 30 seconds until fragrant.
Add the asafoetida, followed by the finely chopped onions.
Sauté the onions for 8-10 minutes, stirring frequently, until they are soft and golden brown.
4
Cook the Masala
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Lower the heat and add the coriander powder, cumin powder, and the remaining 0.5 tsp red chili powder. Stir for 30 seconds.
Pour in the tomato puree and add the remaining 0.75 tsp of salt. Mix well.
Cook this masala mixture for 10-12 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides.
5
Combine and Simmer the Curry
Pour the warm water into the pan, stirring to combine with the masala. Bring the gravy to a gentle boil.
Add the fried soya chaap pieces to the gravy. Stir gently to coat them.
Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes. This allows the chaap to soften and absorb the flavors of the gravy.
6
Finish and Garnish
Uncover the pan and stir in the garam masala and crushed kasuri methi.
If using, drizzle in the fresh cream and mix gently. Cook for another 2 minutes without letting it boil vigorously.
Check for seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
35cal
1gprotein
8gcarbs
0gfat
Ingredients
2 medium Red Onion (thinly sliced into rings)
1 cup Ice Cubes (for soaking)
2 cup Water (cold, for soaking)
1.5 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (adjust to taste)
0.75 tsp Chaat Masala
0.25 tsp Salt (or to taste)
1 small Green Chili (optional, finely chopped)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into very thin, uniform rings. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a medium-sized bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step removes their harsh pungency and makes them incredibly crisp.
Drain the onions completely in a colander. Pat them thoroughly dry with a clean kitchen towel or paper towels to remove all excess moisture.
3
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
Sprinkle over the Kashmiri red chili powder, chaat masala, and salt.
Drizzle with fresh lemon juice and add the optional finely chopped green chili.
Gently toss everything together with your hands or tongs until the onion rings are evenly coated with the spices.