Try These Mouth-Watering Chaap Recipes!😋

Chilli Chaap

Servings - 2 - 3

INGREDIENTS
Water - 1.5 litres
Soya chaap - 450 grams
Salt - 1/2 teaspoon
All purpose flour - 60 grams
Corn flour - 40 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Water - 150 milliliters
Oil - for frying
Oil - 30 milliliters
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Onions - 50 grams
Bell pepper - 135 grams
Ketchup - 2 tablespoons
Green chili sauce - 2 teaspoons
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Salt - 1/4 teaspoon
Red chili - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Sugar - 1 teaspoon
Corn flour - 2 tablespoons
Water - 45 milliliters
Spring onions - for garnishing

PREPARATION
1. Heat 1.5 litres water in a heavy skillet, add 450 grams soya chaap, 1/2 teaspoon salt and bring it to a boil.
2. Remove it from heat.
3. Place it on a board and remove the stick.
4. Cut it into pieces and keep aside.
5. In a mixing bowl, add 60 grams all purpose flour, 40 grams corn flour, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon black pepper powder, 150 milliliters water and mix it well to make a thick batter.
6. Dip the boiled soya chaap in it and coat it properly.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.
9. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
10. Then, add 50 grams onions and fry till translucent.
11. Now, add 135 grams bell pepper and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 2 tablespoons ketchup, 2 teaspoons green chili sauce, 1 teaspoon soy sauce, 1 teaspoon vinegar and mix it well.
14. Add 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon sugar and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Now, add the fried soya chaap and mix it well.
17. In a bowl, add 2 tablespoons corn flour, 45 milliliters water and mix it well.
18. Pour the mixture into it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Remove it from heat.
21. Garnish with spring onions.
22. Serve hot.

Stuffed Chaap

Servings - 2 - 3

INGREDIENTS
Water - 1.5 litres
Salt - 1/2 teaspoon
Soya chaap - 500 grams
Oil - 20 milliliters
Ginger - 1 1/2 teaspoons
Green chili - 1/2 teaspoon
Cashews - 1 tablespoon
Almonds - 1 tablespoon
Raisins - 1 tablespoon
Grated paneer - 200 grams
Salt - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Coriander - 2 tablespoons
Hung curd - 120 grams
Fresh cream - 50 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Salt - 1/4 teaspoon
Black salt - 1/4 teaspoon
Paprika - 1 teaspoon
Kitchen king masala - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Cardamom seeds powder - 1/2 teaspoon
Oil - 15 milliliters
Butter - 2 tablespoons
Onions - 60 grams
Bell pepper - 50 grams
Marinated mixture - 2 tablespoons
Dry fenugreek leaves - 2 teaspoons
Fresh cream - 75 grams

PREPARATION
1. Take a heavy skillet, add 1.5 litres water, 1/2 teaspoon salt, 500 grams soya chaap and bring it to a boil.
2. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat.
4. Heat 20 milliliters oil in a pan, add 1 1/2 teaspoons ginger, 1/2 teaspoon green chili and stir for a minute.
5. Then, add 1 tablespoon cashews, 1 tablespoon almonds, 1 tablespoons raisins and mix it well.
6. Now, add 200 grams grated paneer, 1/2 teaspoon salt, 1/2 teaspoon dry mango powder and mix it again.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 2 tablespoons coriander and mix it well.
9. Remove it from heat and keep aside.
10. In a mixing bowl, add 120 grams hung curd, 50 grams fresh cream, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/4 teaspoon salt, 1/4 teaspoon black salt, 1 teaspoon paprika, 1 teaspoon kitchen king masala, 1 teaspoon garam masala, 1/2 teaspoon dry mango powder, 1/2 teaspoon cardamom seeds powder and mix it well.
11. Take the boiled soya chaap and cut it from top.
12. Fill the chaap with the prepared paneer mixture.
13. Add this into the marination mixture and mix it well.
14. Marinate for 15 - 20 minutes.
15. Heat 15 milliliters oil in a pan and fry until it turns golden brown in color from alludes.
16. Remove it from heat and cut it into pieces. Keep aside.
17. Heat 2 tablespoons butter in a pan, add 60 grams onions and fry till translucent.
18. Then, add 50 grams bell pepper and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Add 2 tablespoons marinated mixture, 2 teaspoons dry fenugreek leaves, 75 grams fresh cream and mix it well.
21. Now, add the cooked chaap in it and mix it well.
22. Cook for 3 - 5 minutes on medium heat.
23. Serve hot.