Kathi kababwith rumali roti

Name: Kathi kababwith rumali roti
Total time: 1800 s
Yield: 4_6 servings
Cuisine: Indian
Ingredients: 4 pieces soyabean chaap; 1 chopped onion(optional); 2 grated tomatoes; 1 tsp ginger garlic paste(optional); to taste salt (sandha namak as optional); 1 tsp red chilli powder; 1 tsp turmeric powder; 1 bay leaf; 2 cloves; 1 small stick cinnamon; 2 cardamoms; 1 tsp garam masala; 1 tsp kasuri methi; oil for deep frying; 2 tbsp cream; 2 cup whole wheat atta; 1/2 cup refined flour; to taste salt; 1 cup cold water; wheat flour for dusting

Harminder Kaur Sethi @cook_12688480

#dussehra
post - 3
Dussehra is a festival in which we can enjoy to eat any food ,Kathi kabab & rumali roti is a famous dish .We can make the kathi kabab in gravy also ,so that it can easily eat with rumali roti . It's a famous dish of Navratra .

Harminder Kaur Sethi @cook_12688480

Saved

Ingredients

30 minutes

4_6 servings

4 piecessoyabean chaap
1chopped onion(optional)
2grated tomatoes
1 tspginger garlic paste(optional)
to tastesalt (sandha namak as optional)
1 tspred chilli powder
1 tspturmeric powder
1bay leaf
2cloves
1small stick cinnamon
2cardamoms
1 tspgaram masala
1 tspkasuri methi
oil for deep frying
2 tbspcream
2 cupwhole wheat atta
1/2 cuprefined flour
to tastesalt
1 cupcold water
wheat flour for dusting

Saved

Steps

30 minutes

1

Cut the soyabean chaap in small size.Heat the oil in a pan & deep fry the chaap.
2

Cook till they become little brown from both sides & take them out on a tissue paper to absorb the eccess oil.
3

Now in the other pan,pour 2 tbsp of oil with bay leaf, cinnamon stick, cardamoms & cloves.When the aroma spreads the smell,add chopped onions,ginger garlic paste (we can make it without onion & ginger garlic paste also).
4

Cook till they become golden,now add grated tomatoes,salt,(we can use sandha namak also)red chilli powder, turmeric powder &garam masala
5

Cook till it become a smooth paste& add 1 tbsp of cream & mix well
6

Now add fried chaap with 1 cup of water & cook on a slow flame.
7

When gravy becomes little thick,switch off the flame.
8

Take the prepared dish in a serving bowl & garnish with kasuri methi & cream.
9

Take a big bowl or parath,add whloe wheat atta,refined atta,salt.Mix them.
10

Slowly add cold water according to need & make a dough.
11

Cover it with wet cloth for 30 minutes.
12

Knead again & make small balls out of it & sprinkle some whole wheat flour on it.
13

Take a ball on rolling board & make a chapati with the help of rolling pin.
14

Heat the tawa from the back side.
15

Sprinkle some atta on it when it becomes golden,remove it with damp cloth & place the chapati on it.
16

Cook on a medium flame,when the bubbles comes on the chapati with the help of clean cotton cloth,start pressing the edges,corners & centre so that the chappati cooked well.
17

Roast for 20 - 30 seconds.then flip with the help of tongs & roast the other side.
18

Serve rumali roti hot with soyabean kabab.