bombaiya stuffed soya chaap

                bombaiya stuffed soya chaap

Hi all! 

Today I m sharing BOMBAIYA STUFFED SOYA CHAAP, one of my favorite

soya chaap receipe. This soya chaap receipe is extremely delicious and mouth watering dish.You can enjoy this soya chaap receipe as a snack or appetizers or as a main course meal with gravy.Please try this wonderful receipe.

 

INGREDIENTS

·         500gms                 chaaps

·         1/2 tsp                  salt

·         2glass                    water

Marination

·         1/4cup                  hung curd,beaten

·         3tbsp                     cream or thick malai

·         1/4tsp                   salt

·         1/4tsp                   black salt

·         1/2tsp                   kashmiri mirch

·         1 1/2tsp                kitchen king masala

·         1tsp                       garam masala

·         1tbsp                     maggie magic masala

·         1tbsp                     bhuna besan

·         1tbsp                     ginger paste

·         1tbsp                     garlic paste

·         1/2tsp                   amchur powder

·         3-4                          cardomom seeds,crushed

·         1/2tsp                   cinamon powder

First, in order to make these awesome thin crispy potato chips we need a handful of ingredients and tools, all very common, chances are you already have them in your house. You will need:

• Potatoes – Of course, the start of the dish is potatoes. I love using Russet potatoes but you can use a variety of potatoes. Make sure to wash first and peel them if you like.
• Cold water – this is important because we need to soak the potatoes.
• Salt
• Distilled white vinegar – don’t worry this won’t give the chips a vinegar taste.
• Oil for frying – I generally use canola oil or peanut oil, but vegetable oil, shortening, coconut oil, etc are all good oils to use.

STUFFING

·         100gms         crispy potato flakes

·         1”piece         ginger

·         1/2tsp           salt

·         2                      chopped green chillies

·         2tbsp             coriander

·         3tbsp             kaju.badam,kishmish chopped

·         1/2tsp           anchur powder

·         1tbsp             oil

METHOD

1.       Wash chaap in running water.

2.       put chaap  in pressure cooker,add water and salt.Give 1 whistle.Switch off the gas.Let it cool.

3.       Squeeze chaap to remove excess water in it.Keep aside.

STUFFING

1.       HEAT  oil in a pan.  fry kaju, badam,ginger  and green chillies.Add crispy potato flakes cook for few minutes.

2.       Add all masala and kishmish. Cook them. Keep aside, let it cool. Paneer stuffing is ready.

MARINATION

1.       Mix all ingredients of marination in a bowl and keep aside for 15-20 mins.

2.       Remove sticks from chaap, cut from top.

3.       Squeeze excess water from chaap, fill paneer stuffing. (If you like it with stick you can again insert sticks in stuffed chaaps).

4.       Take ½ marination paste and rub it on chaaps. Keep aside for 30 mins.

DEEP FRYING PROCESS

1.       Deep frying on medium heat temperature for 10-15 mins.

2.       Pieces of chaaps cut on Daimond  shape(optional).

3.       Place tray full of chaaps in the oven.Turn chaap after 5 min just for once.Roast it for 10 min.

AFTER DONE ALL PROCESS SERVED WITH WELL PLATED AND GARNISH