Scrumptious and Tasty Tawa Masala Chaap Recipe!

By Bhumika Chitkara

Chaap is one food item that no one can ever resist and tawa masala chaap is one recipe that will surely make your mouth water! Make this amazing recipe with simple ingredients and give a treat to yourself and your family.

Ingredients 

• 4-5 Chaap sticks ( ½ KG)
• Coriander leaves (dhaniya) - handful
• Mint leaves (pudina) - 8-12 leaves
• 4-5 green chillies
• Ginger- 2 small pieces
• Garlic (Ginger garlic paste)
• Lemon juice (1 lemon) 
• 2 tablespoons of gram flour (besan)
• 2 medium size onions 
• 3-4 medium size tomatoes 
• 1 tablespoon of tomato ketchup (optional)
• Salt to taste
• Red chilli powder for spice
• Kashmiri red chilli powder for colour
• Haldi powder
• Garam masala
• Kitchen king masala
• Roasted jeera powder
• Chaat masala
• Dhaniya powder
• ½-1 cups of water
• 2-3 tablespoons of oil

PROCEDURE:

FOR MARINATION:

• Boil your chaap sticks in a pressure cooker until soft and chewy with a pinch of salt. ( 1 whistle and put on simmer for 5-6 minutes)

• Till the chaap is boiling, add coriander leaves, mint leaves, a small piece of ginger, 2-3 cloves garlic, 1-2 green chillies, lemon juice and 3-4 tablespoons of water into a blender.

• Blend it into a fine paste and transfer it into a mixing bowl.
• Add 2 tablespoons of gram flour and all the spices into the paste. 

• Give it a good mix and add more water if required.
• Cut your boiled chaap into small pieces and add it to your marination paste.

• Mix it together and keep it aside for 10-15 minutes.

FOR GRAVY:

• To a pan, add 2-3 tablespoons of oil and let it heat.
• Till then finely chop your ginger, garlic and onions.
• Add the chopped onion, ginger and garlic to the hot oil.

• Let it sauté until pink-brown.
• Grate or blend 3 medium size tomatoes to make a purée.
• Gradually add the puréed tomatoes to the pan.
• Add 1 tablespoon of tomato ketchup for flavour.
• Add in salt to taste, red chilli powder, dhaniya powder and haldi powder.

• Sauté it until the oil separates.

• Once it’s done, add ½-1 cup of water to it, bring to a boil and simmer the flame.
• Let it cook for about 4-5 minutes 

FOR TAWA CHAAP:

• Take a non-stick pan and drizzle some oil on it.
• Shallow fry your chaap on the pan until brown and crispy on the outside.

• Once done, transfer it to a plate.

FINAL STEPS:

• Add the fried chaap to the gravy and further cook it for about 2-3 minutes.

• Add in the marination also if left any.
• Garnish it with chopped coriander.

There you have your mouth watering tawa chaap ready. Serve it hot with lachha parantha/rumali roti, onions and green chutney.

Liked this recipe? Try our tasty chicken biryani recipe as well!