Скачать или смотреть Office Ka Dabba EP-11 | Masala Soya Chaap Recipe | बाजार जैसी मसाला सोया चाप घर पर बनाए

Office Ka Dabba – EP 11 💼🍱
Masala Soya Chaap – बाज़ार जैसा स्वाद अब घर पर!

Juicy, spicy, and full of flavor – this soya chaap recipe is a total game changer!
Perfect for lunchboxes or quick dinners, with that restaurant-style masala twist. 🌶️🔥

Healthy bhi, tasty bhi – make your office dabba exciting again!
Try it and tag us 😍

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Ingredients:

For Soya Chaap:

400g soya chaap (sticks removed, cut into bite-size pieces)
Oil for frying
2 tbsp curd
½ tsp salt
1 tsp roasted cumin powder
1 tsp chaat masala
1 tsp Kashmiri red chili powder
For Masala Base:

Whole spices: 1 tsp cumin, 2 cardamoms, 2 cloves, 1 small cinnamon stick
1-inch ginger (sliced)
5–6 garlic cloves
2 onions (roughly chopped)
2 tomatoes (roughly chopped)
2 whole Kashmiri red chillies
For Gravy:

1 tbsp butter
1 tsp Kashmiri chili powder
Salt to taste
½ tsp turmeric powder
1 tsp coriander powder
Hot water (as needed for gravy consistency)
½ tsp garam masala
1 tsp crushed kasuri methi
Fresh coriander for garnish
Optional Side:

Boondi raita (boondi, roasted cumin powder, coriander)


Process:

Prep the Chaap:
Wash and cut the soya chaap into small pieces. Shallow fry them on medium flame until golden and crisp. Avoid high heat to ensure even cooking inside.
Marinate the Chaap:
In a bowl, mix fried chaap with curd, salt, cumin powder, chaat masala, and Kashmiri chili powder. Coat well and let it rest.
Make the Masala Base:
In leftover oil, add cumin, cardamom, cloves, cinnamon. Sauté briefly, then add sliced ginger, garlic, onions, tomatoes, and red chillies. Cook for 5–7 minutes till softened. Cover and cook further until well roasted. Cool and grind into a fine paste with a little water.
Cook the Masala:
In a new pan, heat butter, add Kashmiri chili powder and the ground masala. Cook for 2–3 minutes. Add salt, turmeric, coriander powder. Mix well.
Add the Chaap:
Add marinated chaap into the masala. Cook uncovered for a few minutes, then cover and cook for 5–7 minutes until chaap absorbs the flavors. Add hot water for desired gravy consistency.
Finish:
Add garam masala, crushed kasuri methi, and garnish with fresh coriander.
Serve With:
Hot roti/paratha and boondi raita made with roasted cumin and fresh coriander.