Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

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Soya Chaap Masala Recipe - North Indian Vegetarian Dinner | CraftMyMeals

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.

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Soya Chaap Masala with Roti

Nutrition per Serving

Recipes in this Meal

1. Soya Chaap Masala

Ingredients

2. Roti

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About Soya Chaap Masala with Roti

Instructions

Ingredients

Instructions