Tender soy chaap and hearty chickpeas simmered in a rich, spicy onion-tomato gravy. A protein-packed vegetarian delight that's perfect with naan or rice, bringing the authentic flavors of a Punjabi dhaba to your kitchen.
Prep20 min
Cook40 min
Soak480 min
Servings4
Serving size: 1 serving
545cal
31gprotein
54gcarbs
Ingredients
1 cup Dried Chickpeas (Soaked overnight in water)
8 pieces Soya Chaap Sticks (Approx. 250g, canned or frozen)
0.25 cup Vegetable Oil (For shallow frying the soya chaap)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Chickpeas
Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 1/2 tsp of salt.
Pressure cook on high heat for 1 whistle, then reduce the heat to low and cook for 15-20 minutes, or until the chickpeas are soft and tender.
Let the pressure release naturally. Do not discard the cooking water; set it aside.
2
Prepare and Fry the Soya Chaap
While the chickpeas are cooking, remove the soya chaap from their sticks and cut them into 1-inch thick rounds.
Heat 1/4 cup of oil in a heavy-bottomed pan or kadai over medium-high heat.
Carefully add the soya chaap pieces and shallow fry for 5-7 minutes, turning occasionally, until they are golden brown and slightly crisp on all sides.
Remove the fried chaap with a slotted spoon and set aside on a plate.
3
Create the Gravy Base (Tadka)
In the same pan, reduce the heat to medium. If there's excess oil, remove some, leaving about 3 tbsp. Add the ghee.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and deep golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala
Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili, coriander, cumin, and chana masala powder. Stir for 30 seconds to toast the spices without burning them.
Immediately pour in the tomato puree and add the remaining 1 tsp of salt. Increase the heat to medium.
Cook the masala, stirring often, for about 8-10 minutes. Continue until the mixture thickens, darkens in color, and you see oil separating from the sides of the masala.
5
Combine and Simmer the Curry
Add the cooked chickpeas and the fried soya chaap pieces to the pan. Gently stir for 2 minutes to coat them well with the masala.
Pour in about 2 cups of the reserved chickpea cooking water. Stir everything together and bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the chaap to soften and absorb all the flavors of the gravy.
If the gravy is too thick, add a little more hot water to reach your desired consistency.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and the crushed kasuri methi (crush it between your palms before adding).
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving. This helps the flavors to meld beautifully. Serve hot with naan, roti, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
