Tender soya chaap pieces simmered in a rich, creamy tomato and cashew gravy. This popular North Indian dish is a fantastic vegetarian alternative to classic meat curries, perfect with naan or rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
341cal
5gprotein
18gcarbs
29g
Ingredients
8 sticks Soya Chaap Sticks (canned or frozen, about 500g)
6 tbsp Vegetable Oil
2 medium Onion (roughly chopped)
3 medium Tomatoes (roughly chopped)
15 whole Cashew Nuts (soaked in hot water for 15 minutes)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Protein-packed Shahi Soya Chaap Masala, perfectly spiced and rich, with flaky Laccha Paratha. A truly soul-satisfying treat!
This mughlai dish is perfect for lunch. With 796.75 calories and 13.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Kashmiri Red Chili Powder
(for color)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
3 tbsp Fresh Cream
1.25 tsp Salt (or to taste)
0.5 tsp Sugar (to balance flavors)
1.5 cup Water (as needed for gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Fry the Soya Chaap
Drain the soya chaap if canned, or thaw if frozen. Gently remove the sticks and cut the chaap into 1-inch thick pieces.
Heat 4 tbsp of oil in a wide pan or kadai over medium-high heat.
Carefully add the 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.
2
Create the Gravy Base
In the same pan, add the remaining 2 tbsp of oil. Heat it over medium flame and add the cumin seeds. Let them splutter.
Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes, soaked cashew nuts, and 1/2 tsp of salt. Cook for 7-8 minutes, until the tomatoes are completely soft and mushy.
Turn off the heat and allow the mixture to cool down completely. Transfer it to a blender and blend to a very smooth paste. Add a splash of water if needed for blending.
3
Cook the Masala
Return the blended paste to the same pan over low-medium heat.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
Cook the masala paste for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the sides. This step is crucial for a deep flavor.
4
Combine and Simmer
Add the fried soya chaap pieces to the cooked masala and stir gently to coat them well.
Pour in 1.5 cups of water, the remaining salt, and sugar. Stir to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, allowing the chaap to absorb the flavors of the gravy.
5
Finish and Garnish
Turn the heat to the lowest setting. Stir in the fresh cream and crushed kasuri methi. Mix gently and cook for just 1-2 minutes. Do not let the curry boil after adding cream.
Sprinkle the garam masala on top and give it a final stir.
Garnish with fresh chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
