Butter Soya Chaap and Butter Naan
Butter Soya Chaap and Butter Naan
Ingredients
For the Butter Soya Chaap
- 6 soya chaap, cut into bite-sized pieces
- 1 cup vegetable oil, for frying, or as needed
- 1 teaspoon ginger garlic paste
- 2 onions, medium, chopped
- 3 tomatoes, chopped
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 12 cashews
- 1 teaspoon melon seeds
- 1/2 cup water, plus more as needed
- 2 tablespoons butter
- 2 green chillies, slit
- 1 teaspoon Kashmiri red chilli powder
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons heavy cream
For the Butter Naan
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons vegetable oil
- 2 tablespoons plain yogurt
- 1/2 cup water, approximately, for kneading
- 1/4 cup butter, melted, for brushing
- 2 tablespoons fresh cilantro, chopped, for topping
- 1/2 teaspoon nigella seeds (kalonji), for topping
Instructions
- 1
Begin by preparing the Soya Chaap. Cut the soya chaap into bite-sized pieces. Heat 1 cup of vegetable oil in a deep pan or kadai over medium-high heat. Once hot, add the soya chaap pieces and fry them until they turn golden brown and slightly crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 15 min
- 2
In the same pan, leaving about 2 tablespoons of oil, add 1 teaspoon of ginger garlic paste. Sauté for 30 seconds until fragrant. Add the 2 medium chopped onions and cook until they soften and turn translucent, about 5-7 minutes.
⏱️ 8 min
- 3
Add the 3 chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in 1 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, and 1 teaspoon of salt (or to taste). Mix all the spices thoroughly with the sautéed vegetables and cook for 2 minutes until aromatic.
⏱️ 2 min
- 5
Add the 12 cashews and 1 teaspoon of melon seeds to the mixture. Cook for 2-3 minutes, stirring occasionally, to lightly toast the nuts and seeds.
⏱️ 3 min
- 6
Pour in 1/2 cup of water. Cover the pan and let it cook for 5 minutes to allow the flavors to meld and the ingredients to soften further. Remove from heat and let the mixture cool slightly for about 10 minutes.
⏱️ 15 min
- 7
Transfer the cooled mixture to a blender. Blend until a fine, smooth paste is formed. If needed, add a small amount of water (1-2 tablespoons) to aid blending.
⏱️ 5 min
- 8
In a separate clean pan or kadai, melt 2 tablespoons of butter over medium heat. Add the 2 slit green chillies and sauté for a few seconds until fragrant.
⏱️ 2 min
- 9
Pour the prepared gravy paste into the pan with the butter and green chillies. Stir well to combine.
⏱️ 2 min
- 10
Stir in 1 teaspoon of Kashmiri red chilli powder for color and a mild smoky flavor. Mix well and cook for 2-3 minutes, allowing the gravy to simmer.
⏱️ 3 min
- 11
Gently add the fried soya chaap pieces to the simmering gravy. Stir to coat them evenly.
⏱️ 2 min
- 12
Add more water as needed to achieve your desired gravy consistency (start with 1/4 cup and add more if necessary). Cover the pan and cook for another 5 minutes, allowing the soya chaap to absorb the flavors.
⏱️ 5 min
- 13
Stir in the 1/4 cup of chopped fresh cilantro and 2 tablespoons of heavy cream. Mix everything together. Remove from heat and keep warm while preparing the naan.
⏱️ 2 min
- 14
Now, prepare the Butter Naan. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of granulated sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Mix these dry ingredients thoroughly.
⏱️ 3 min
- 15
Add 2 tablespoons of vegetable oil and 2 tablespoons of plain yogurt to the dry mixture. Mix these in until well incorporated and the mixture resembles coarse crumbs.
⏱️ 2 min
- 16
Gradually add water, little by little (starting with 1/2 cup), and knead the mixture until a soft, pliable, and slightly sticky dough is formed. Knead for about 5-7 minutes until smooth.
⏱️ 7 min
- 17
Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes. This allows the gluten to relax, making the dough easier to roll.
- 18
Divide the rested dough into 8-10 equal portions. Take one portion and roll it out into an oval or teardrop shape, about 1/4 inch thick, using a rolling pin.
⏱️ 5 min
- 19
Sprinkle about 1/4 teaspoon of chopped fresh cilantro and a pinch of nigella seeds over one side of the rolled naan. Gently press them into the dough with your fingers or the rolling pin.
⏱️ 1 min
- 20
Flip the naan over. Apply water evenly to the plain backside of the naan. This will help it stick to the hot tawa.
⏱️ 1 min
- 21
Heat a tawa (flat griddle) over medium-high heat. Once hot, place the wet side of the naan onto the tawa. Cook until small bubbles start to appear on the surface, about 1-2 minutes.
⏱️ 2 min
- 22
Once bubbles form, carefully pick up the tawa and invert it directly over a medium-high flame. Cook the top side of the naan directly over the flame until it puffs up and develops golden brown spots, about 30-60 seconds. Be careful not to burn it.
⏱️ 1 min
- 23
Once cooked, remove the naan from the tawa and immediately brush it generously with melted butter. Repeat steps 18-22 for the remaining dough portions. Serve the hot Butter Soya Chaap with the freshly made Butter Naan.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Soya Chaap and Butter Naan
For the Butter Soya Chaap
- 6 soya chaap, cut into bite-sized pieces
- 1 cup vegetable oil, for frying, or as needed
- 1 teaspoon ginger garlic paste
- 2 onions, medium, chopped
- 3 tomatoes, chopped
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 12 cashews
- 1 teaspoon melon seeds
- 1/2 cup water, plus more as needed
- 2 tablespoons butter
- 2 green chillies, slit
- 1 teaspoon Kashmiri red chilli powder
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons heavy cream
For the Butter Naan
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons vegetable oil
- 2 tablespoons plain yogurt
- 1/2 cup water, approximately, for kneading
- 1/4 cup butter, melted, for brushing
- 2 tablespoons fresh cilantro, chopped, for topping
- 1/2 teaspoon nigella seeds (kalonji), for topping
Instructions
- 1
Begin by preparing the Soya Chaap. Cut the soya chaap into bite-sized pieces. Heat 1 cup of vegetable oil in a deep pan or kadai over medium-high heat. Once hot, add the soya chaap pieces and fry them until they turn golden brown and slightly crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 15 min - 2
In the same pan, leaving about 2 tablespoons of oil, add 1 teaspoon of ginger garlic paste. Sauté for 30 seconds until fragrant. Add the 2 medium chopped onions and cook until they soften and turn translucent, about 5-7 minutes.
⏱️ 8 min - 3
Add the 3 chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 8-10 minutes.
⏱️ 10 min - 4
Stir in 1 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, and 1 teaspoon of salt (or to taste). Mix all the spices thoroughly with the sautéed vegetables and cook for 2 minutes until aromatic.
⏱️ 2 min - 5
Add the 12 cashews and 1 teaspoon of melon seeds to the mixture. Cook for 2-3 minutes, stirring occasionally, to lightly toast the nuts and seeds.
⏱️ 3 min - 6
Pour in 1/2 cup of water. Cover the pan and let it cook for 5 minutes to allow the flavors to meld and the ingredients to soften further. Remove from heat and let the mixture cool slightly for about 10 minutes.
⏱️ 15 min - 7
Transfer the cooled mixture to a blender. Blend until a fine, smooth paste is formed. If needed, add a small amount of water (1-2 tablespoons) to aid blending.
⏱️ 5 min - 8
In a separate clean pan or kadai, melt 2 tablespoons of butter over medium heat. Add the 2 slit green chillies and sauté for a few seconds until fragrant.
⏱️ 2 min - 9
Pour the prepared gravy paste into the pan with the butter and green chillies. Stir well to combine.
⏱️ 2 min - 10
Stir in 1 teaspoon of Kashmiri red chilli powder for color and a mild smoky flavor. Mix well and cook for 2-3 minutes, allowing the gravy to simmer.
⏱️ 3 min - 11
Gently add the fried soya chaap pieces to the simmering gravy. Stir to coat them evenly.
⏱️ 2 min - 12
Add more water as needed to achieve your desired gravy consistency (start with 1/4 cup and add more if necessary). Cover the pan and cook for another 5 minutes, allowing the soya chaap to absorb the flavors.
⏱️ 5 min - 13
Stir in the 1/4 cup of chopped fresh cilantro and 2 tablespoons of heavy cream. Mix everything together. Remove from heat and keep warm while preparing the naan.
⏱️ 2 min - 14
Now, prepare the Butter Naan. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of granulated sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Mix these dry ingredients thoroughly.
⏱️ 3 min - 15
Add 2 tablespoons of vegetable oil and 2 tablespoons of plain yogurt to the dry mixture. Mix these in until well incorporated and the mixture resembles coarse crumbs.
⏱️ 2 min - 16
Gradually add water, little by little (starting with 1/2 cup), and knead the mixture until a soft, pliable, and slightly sticky dough is formed. Knead for about 5-7 minutes until smooth.
⏱️ 7 min - 17
Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes. This allows the gluten to relax, making the dough easier to roll.
- 18
Divide the rested dough into 8-10 equal portions. Take one portion and roll it out into an oval or teardrop shape, about 1/4 inch thick, using a rolling pin.
⏱️ 5 min - 19
Sprinkle about 1/4 teaspoon of chopped fresh cilantro and a pinch of nigella seeds over one side of the rolled naan. Gently press them into the dough with your fingers or the rolling pin.
⏱️ 1 min - 20
Flip the naan over. Apply water evenly to the plain backside of the naan. This will help it stick to the hot tawa.
⏱️ 1 min - 21
Heat a tawa (flat griddle) over medium-high heat. Once hot, place the wet side of the naan onto the tawa. Cook until small bubbles start to appear on the surface, about 1-2 minutes.
⏱️ 2 min - 22
Once bubbles form, carefully pick up the tawa and invert it directly over a medium-high flame. Cook the top side of the naan directly over the flame until it puffs up and develops golden brown spots, about 30-60 seconds. Be careful not to burn it.
⏱️ 1 min - 23
Once cooked, remove the naan from the tawa and immediately brush it generously with melted butter. Repeat steps 18-22 for the remaining dough portions. Serve the hot Butter Soya Chaap with the freshly made Butter Naan.
⏱️ 10 min