Soya chaap recipe

 

Ingredients:

For Marination:

½ cup yogurt (curd)

1 tsp red chili powder

1 tsp turmeric powder

1 tsp garam masala

Salt to taste

For Gravy (optional):

2 medium onions, finely chopped

2 tomatoes, pureed

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1 tsp red chili powder

½ tsp turmeric powder

1 tsp garam masala

1 tsp coriander powder

2 tbsp fresh cream

Salt to taste

Fresh coriander leaves for garnish

Instructions:

Step 1: Preparing Soya Chaap

Step 1: Marination

In a bowl, mix yogurt chilipowder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.

Coat the boiled soya chaap sticks evenly with this marinade. Cover and let them marinate for 1-2 hours, or overnight for better flavor.

Step 2: Grilling or Cooking the Chaap

Preheat a grill or oven at 180°C (350°F). Alternatively, you can use a pan.

Grill the marinated chaap for 10-12 minutes or until they become golden brown and slightly charred. If using a pan, cook the chaap on medium heat with a little oil until crispy on all sides.

Step 3: Making the Gravy (Optional)

Heat oil in a pan, add cumin seeds and let them splutter.

Add finely chopped onions and sauté until golden brown.

Add ginger-garlic paste and cook for another 2 minutes.

Stir in tomato puree, red chili powder, turmeric powder, garam masala, and coriander powder. Cook the mixture until the oil separates.

Add fresh cream and stir well. Adjust salt and consistency by adding water as needed.

Add the grilled soya chaap to the gravy and simmer for 5-7 minutes to allow the flavors to meld.

Step 4: Serve

Garnish the soya chaap (with or without gravy) with fresh coriander leaves.

Serve hot with naan, roti, or rice.

Enjoy your delicious homemade soya chaap!