Restaurant Style Malai Soya Chaap Recipe | White Gravy Soya Chaap | Rumali Roti | मलाई सोया चाप
Mannat Cuisine
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Restaurant Style Malai Soya Chaap Recipe | White Gravy Soya Chaap | Rumali Roti | मलाई सोया चाप
200 просмотров · 1 месяц назад
Mannat Cuisine
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200 просмотров · 1 месяц назад
Restaurant Style Malai Soya Chaap Recipe | White Gravy Soya Chaap | Rumali Roti | मलाई सोया चाप
आज की रेसिपी में सीखिए रेस्टोरेंट स्टाइल मलाई सोया चाप और सॉफ्ट रुमाली रोटी। यह आसान, क्रीमी और फ्लेवर से भरपूर रेसिपी है, जिसे आप घर पर उपलब्ध सामग्री से बना सकते हैं। अगर आपको होटल जैसा स्वाद पसंद है, तो यह रेसिपी ज़रूर ट्राय करें। 🍽️✨
Soya Malai Chaap Ingredients
Soya Chaap – 500 g
Onion – 3
Ginger – 3-inch piece
Garlic – 12-15 cloves
Green Chillies – 6
Bay Leaves – 2
Black Cardamom – 2
Green Cardamom – 2
Cumin Seeds – 1 tsp
Black Pepper – 1 tsp
Coriander Powder – 2 tsp
Cumin Powder – 1 tbsp
Soaked Cashews – 12–13 (Use more for a creamier flavor.)
Soaked Melon Seeds – 2 tbsp
Fresh Cream – ¼ cup
Kasuri Methi (Dry Fenugreek) – 1 tbsp
Butter – 1 tbsp
Cooking Oil – 2 tbsp
Salt – to taste
Honey – 1 tbsp (add after turning off the heat) 🍯
Ingredients
All-purpose flour – 2½ cups
Whole wheat flour – 1 cup
Salt – to taste
Oil – 4½ tbsp
Water – as required
Procedure
In a large bowl, combine the all-purpose flour, whole wheat flour, salt, and oil.
Gradually add water and knead into a soft, smooth dough.
Stretch and knead the dough for 4–5 minutes until the gluten develops and the dough becomes soft and elastic.
Cover the dough with a damp cloth and let it rest for 2 hours.
Divide the dough into portions and roll each one into a very thin sheet, thinner than a regular roti.
Prepare a salt water mixture by combining salt and water.
Heat a flat iron tawa (or an inverted wok, if available). Lightly sprinkle the salt water over the hot surface to help distribute the heat evenly.
Place the rolled dough onto the hot tawa.
Once bubbles appear on the surface, flip the roti.
Gently press with a clean kitchen cloth while cooking the other side until done.
Fold the Rumali Roti and serve hot with Soya Malai Chaap or any curry of your choice.
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chapters -:
Preparing & Frying Soya Chaap: (0:23 – 1:02)
Preparing the Spices for White Gravy: (1:03 – 2:33)
Kneading the Dough for Rumali Roti: (2:34 – 3:39)
Blending & Straining the Gravy: (3:40 – 4:29)
Preparing the Final Gravy & Adding Soya Chaap: (4:30 – 6:13)
Making Rumali Roti: (6:14 – 7:46)