Punjabi soya chap rahrra Recipe

Cooking Directions

• STEP 1.Boil the soya chunks in water for 5 minutes and then drain the water.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 4.Add the boiled soya chunks and mix well. Cook for 5-7 minutes until the soya chunks are well coated with the masala.
• STEP 5.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to boil the soya chunks before adding them to the gravy. This helps in removing any raw taste.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can also add a tablespoon of cream or yogurt to the gravy.

Storage and Serving

• Leftover Punjabi Soya Chap Rahrra can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with roti, naan, or rice for a delicious and satisfying meal.