Cut the soyabean chaap in small size.Heat the oil in a pan & deep fry the chaap.
Cook till they become little brown from both sides & take them out on a tissue paper to absorb the eccess oil.
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).
Cook till they become golden,now add grated tomatoes,salt,(we can use sandha namak also)red chilli powder, turmeric powder &garam masala
Cook till it become a smooth paste& add 1 tbsp of cream & mix well
Now add fried chaap with 1 cup of water & cook on a slow flame.
When gravy becomes little thick,switch off the flame.
Take the prepared dish in a serving bowl & garnish with kasuri methi & cream.
Take a big bowl or parath,add whloe wheat atta,refined atta,salt.Mix them.
Slowly add cold water according to need & make a dough.
Cover it with wet cloth for 30 minutes.
Knead again & make small balls out of it & sprinkle some whole wheat flour on it.
Take a ball on rolling board & make a chapati with the help of rolling pin.
Heat the tawa from the back side.
Sprinkle some atta on it when it becomes golden,remove it with damp cloth & place the chapati on it.
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.
Roast for 20 - 30 seconds.then flip with the help of tongs & roast the other side.
Serve rumali roti hot with soyabean kabab.
