Tender soya chaap and hearty chickpeas simmered in a robust, spicy Punjabi-style onion-tomato gravy. This protein-packed curry is a delicious and satisfying vegetarian main course, perfect with naan or rice.
Prep20 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 cup
391cal
17gprotein
34gcarbs
Ingredients
1 cup Chickpeas (dried, also known as chole or kabuli chana)
3 cup Water (for pressure cooking chickpeas)
0.5 tsp Salt (for cooking chickpeas)
250 g Soya Chaap Sticks (about 8 sticks, fresh or frozen)
4 tbsp Neutral Oil (divided, for frying chaap and making gravy)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Protein-packed Chaap Chola with fluffy puris – an aromatic, soul-satisfying meal that hits the spot!
This sindhi dish is perfect for lunch. With 816.81 calories and 25.330000000000002g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 count Green Chili (slit lengthwise)
3 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Chole Masala
2 cup Reserved Chickpea Water (water from cooked chickpeas, or as needed for gravy)
2 tbsp Fresh Cream (can use coconut cream for a vegan option)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Wash and soak the dried chickpeas in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
Pressure cook on medium heat for 4-5 whistles, or until the chickpeas are tender but not mushy. Do not discard the cooking water; reserve it for the gravy.
2
Prepare and Fry the Soya Chaap
If using frozen soya chaap, thaw them first. Carefully remove the sticks from the center.
Cut the chaap into 1-inch thick rounds. Pat them dry with a paper towel.
Heat 2 tbsp of oil in a wide pan or kadai over medium-high heat. Shallow fry the soya chaap pieces for 5-7 minutes, turning occasionally, until they are golden brown and slightly crisp on all sides.
Remove the fried chaap from the pan and set aside.
3
Build the Gravy Base (Tadka)
In the same pan, add the remaining 2 tbsp of oil. Heat over medium flame.
Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Add the cumin seeds and allow them to splutter.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the curry.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Cook the Masala
Lower the heat and add the tomato puree to the pan.
Stir in all the powdered spices: turmeric powder, red chili powder, coriander powder, cumin powder, and chole masala. Add the remaining 1 tsp of salt.
Mix everything thoroughly and cook the masala on medium-low heat for 8-10 minutes. Stir occasionally until the masala thickens and you see oil separating from the sides.
5
Combine and Simmer the Curry
Add the fried soya chaap pieces and the cooked chickpeas to the masala. Gently stir to coat everything well.
Pour in about 2 cups of the reserved chickpea water. Stir to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes. This allows the soya chaap to absorb all the delicious flavors of the gravy.
6
Finish and Garnish
Uncover the pan. Stir in the fresh cream, garam masala, and crushed kasuri methi (rub it between your palms before adding).
Gently mix and let it cook for another 2 minutes on low heat.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving hot with naan, roti, or jeera rice.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
