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Malai soya chaap recipe

Malai soya chaap recipe

blessmyfoodbypayal
Malai soya chaap recipe cooked in the white gravy made with cream, curd, cashew paste and other spices.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting time 1 hour 30 minutes
Total Time 30 minutes
Course Appetizer, Street Food
Cuisine North Indian
Servings 4

Ingredients
  

FOR SOAKING CHAAPS

FOR CASHEW PASTE

  • 25 - 30 cashews
  • 2-3 tbsp water

FOR MARINADE

  • 2 cup Curd (fresh - not sour)
  • 1 cup Cream or Malai
  • 1 tbsp Coriander powder
  • 1 tbsp ginger garlic paste
  • 1 tbsp chaat masala
  • 1 tsp garam masala
  • 1 tsp Black pepper powder
  • juice of one Lemon
  • 1 tbsp Chilli paste (finely crushed 2-3 green chillies)
  • 2 tbsp Coriander leaves
  • 2 tbsp mint leaves
  • 2 tbsp oil
  • Salt as per taste

FOR FRYING CHAAPS IN PAN

  • 2 tbsp Oil
  • 1 tbsp butter

FOR FRYING CHAAPS IN AIR FRYER

  • 2 tbsp butter

FOR TADKA & ASSEMBLING ALL

  • 1 tbsp Oil
  • 2 big onions

Instructions
 

SOAKING OF CHAAPS

  • Take a bowl and add Chaaps and water sufficient enough for soaking. Chaaps we are using are the wet one. Keep soaked for 30 minutes.

MAKING OF CASHEW PASTE

  • Take cashews in a small bowl and add water in it. Soak for 30 minutes.
  • After 30 minutes, transfer the cashews, (alongwith water in which cashews were soaked) in a grinder and make a paste.

MAKING OF MARINADE

  • In a bowl add cashew paste, curd, cream or Malai, coriander powder, ginger garlic paste, chat masala, garam masala, black pepper powder, lemon juice, green chilli paste, coriander leaves, mint leaves, salt and oil.
  • Give them a good mix. Taste and adjust the seasoning, if needed.
  • Keep the bowl in refrigerator till needed.
  • Now take the champs out of water and remove their sticks.
  • Cut them into pieces of desired size.
  • Add them to marinade.
  • Mix them properly with the mixture so that chaaps get coated well.
  • Place the bowl in refrigerator for 1 to 1:30 hours.

FOR FRYING CHAAPS IN PAN

  • Take a pan, add oil and butter in it. Let the butter melt on low flame.
  • Now transfer marinated chaaps into the pan for shallow frying. Look, we are only taking out the chaaps (coated) from the marinade and not shifting the entire material from the bowl to pan.
  • Shallow fry the chaaps from both sides till they get brown cooked marks.
  • Take them out of pan once done.

FOR FRYING CHAAPS IN AIR FRYER

  • Take air fryer basket and arrange marinated chaaps into it in one layer. Do not overcrowd the basket. Likewise pan, we are only taking out the chaaps (coated) from the marinade and not shifting the entire material from the bowl to basket.
  • Air fry the chaaps from one side @200°C for 15 minutes or until they get brown cooked marks.
  • Take the basket out.
  • Turn the sides of all the chaaps.
  • Air fry the chaaps from other side as well @200°C for 10 minutes or until they get brown cooked marks.
  • Take them out once done.

FOR TADKA & ASSEBLING ALL

  • Add oil in the same pan in which champs were shallow fried.
  • Add onion after cutting length wise and saute on medium to high flame for couple of seconds. Remember onions should not loose their crunch.
  • Add fried chaaps.
  • Also add marinade sitting behind in the bowl. Mix well.
  • Cover the pan with lid and let it simmer on low flame for 5-6 minutes. If you find the mixture little dry, can add bit of cream here.
  • Malai soya Champ is ready. Enjoy with green chutney, onion and lemon wedges.

Video

Keyword malai chaap, soya chaap