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How to Make Malai Chap

Ingredients

For the Chapati

  • 2 cups whole wheat flour: For soft chapatis
  • 1/2 teaspoon salt: To taste
  • Water: As needed for kneading
  • 1 tablespoon ghee or oil: For making the dough
  • Ghee or oil: For cooking the chapatis
Kitchen Tools Needed
  • Mixing bowl
  • Rolling pin
  • Tava or non-stick pan
  • Blender or food processor
  • Cooking pot
  • Chopping board and knife
  • Measuring cups and spoons
For the Malai Gravy
  • 1 cup heavy cream: For richness
  • 1 medium onion: Finely chopped
  • 2 medium tomatoes: Pureed
  • 1 tablespoon ginger-garlic paste
  • 1/4 cup cashews: Soaked in warm water for 15-20 minutes
  • 1/4 cup yogurt: Optional, for tanginess
  • 2-3 tablespoons ghee or oil: For cooking
  • 1 teaspoon cumin seeds
  • 2-3 green cardamom pods
  • 1-2 cloves
  • 1-inch cinnamon stick
  • 1-2 bay leaves
  • 1 teaspoon red chili powder: Adjust to taste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt: To taste
  • Fresh coriander leaves: For garnish
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6 STEPS TO MAKE MALAI CHAP

Prepare the Chapati Dough

  1. Mix the Ingredients:
    • In a large mixing bowl, combine the whole wheat flour and salt.
    • Add 1 tablespoon of ghee or oil to the flour.
  2. Knead the Dough:
    • Gradually add water and knead the mixture into a soft and pliable dough. Aim for a consistency that is not too sticky.
    • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period makes the chapatis softer.

Cook the Chapatis

  1. Divide the Dough:
    • After resting, divide the dough into equal-sized balls (about the size of a lemon).
  2. Roll the Chapatis:
    • Dust a clean surface and the rolling pin with flour. Take one dough ball, flatten it slightly, and roll it out into a thin, circular shape (about 6-7 inches in diameter).
  3. Cook the Chapati:
    • Heat a tava or non-stick pan over medium heat.
    • Place the rolled chapati on the hot tava. Cook for about 30 seconds until small bubbles form.
    • Flip the chapati and cook for another 30 seconds. Press gently with a spatula to encourage puffing.
    • Flip again and add a little ghee or oil, if desired. Cook until light golden spots appear.
    • Remove from the pan and keep warm in a container lined with a kitchen towel. Repeat the process for the remaining dough balls.

Prepare the Malai Gravy

  1. Make the Nut Paste:
    • In a blender, combine the soaked cashews and blend until smooth. If needed, add a little water to help with blending. Set aside.
  2. Cook the Base:
    • In a pot, heat 2-3 tablespoons of ghee or oil over medium heat.
    • Add cumin seeds, green cardamom, cloves, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
  3. Sauté Onions:
    • Add the chopped onions and sauté until golden brown, about 5-7 minutes.
  4. Add Ginger-Garlic Paste:
    • Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
  5. Incorporate Tomato Puree:
    • Add the tomato puree to the onion mixture. Cook for about 10 minutes, stirring frequently, until the oil starts separating from the mixture.

Add Spices and Cream

  1. Season the Gravy:
    • Stir in red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
  2. Add Nut Paste:
    • Add the blended cashew paste to the mixture and stir to combine. Cook for an additional 5 minutes, allowing the flavors to meld.
  3. Add Cream and Yogurt:
    • Lower the heat and slowly stir in the heavy cream. If using yogurt, add it at this stage, ensuring it is at room temperature to prevent curdling.
    • Allow the gravy to simmer for 5 minutes, stirring occasionally.
  4. Finish with Garam Masala:
    • Finally, add garam masala and adjust salt to taste. Let it simmer for another minute.

Combine Chapati with Gravy

  1. Layer the Chapati:
    • Cut the warm chapatis into quarters or sixths, depending on your preference.
  2. Serve:
    • Place the chapati pieces in a serving dish and pour the malai gravy over them, ensuring they are well coated.
    • Garnish with fresh coriander leaves.

Enjoy Your Malai Chap

  1. Serve Hot:
    • Malai Chap is best enjoyed hot. Serve it with a side of pickle and yogurt for a complete meal.
  2. Accompaniments:
    • Pair it with raita (yogurt sauce) or a simple salad of sliced onions, cucumbers, and tomatoes for a refreshing touch.

Tips for Making Perfect Malai Chap

  • Dough Consistency: Ensure the dough is soft and elastic. The resting period is crucial for achieving softness.
  • Puffing Chapatis: If the chapatis don’t puff up, press them gently with a spatula while cooking, or you can place them directly on the flame for a few seconds (if you’re using a gas stove).
  • Flavor Variations: Feel free to add vegetables like peas or bell peppers to the malai gravy for added nutrition and flavor.
  • Storage: Store leftover chapatis in an airtight container. Reheat on a tava or microwave before serving

Variations of Malai Chap

  • Paneer Malai Chap: Add cubes of paneer to the gravy for extra richness.
  • Vegetable Malai Chap: Incorporate mixed vegetables like carrots, peas, and bell peppers into the gravy for a wholesome dish.
  • Spicy Malai Chap: Increase the amount of red chili powder and add green chilies for a spicier version.

Conclusion

Malai Chap is a wonderful dish that showcases the beauty of Indian cuisine. Its creamy texture and flavorful chapatis make it a favorite among many. By following this detailed guide, you’ll be able to recreate this delicious meal in your own kitchen. Whether it’s for a festive occasion or a comforting weeknight dinner, Malai Chap is sure to impress your family and friends. Enjoy the cooking process and the delightful experience of savoring your homemade Malai Chap.