Tandoori Soya Chaap | तंदूरी सोया चाप | Street Food India | Dhaba Style | Sanjeev Kapoor Khazana

The perfect protein fix for a vegetarian! Who doesn’t love Tandoori food? Well, here you have a lip-smacking soya chaap tandoori for not just the tandoori craving but also for protein!

TANDOORI SOYA CHAAP

Ingredients

6 soya chaaps
¾ cup hung yogurt
¾ tsp red chilli powder
½ tsp cumin powder
½ tsp garam masala powder
¼ tsp turmeric powder
Salt to taste
¼ tsp green cardamom powder
½ tsp dried mint powder
¼ tsp roasted dried fenugreek leaves (kasuri methi) powder
1 tsp green chilli paste
1 tbsp ginger-garlic paste
2 tbsps fresh cream
1 tbsp mustard oil
3 tbsps Kashmiri red chilli paste
2 tbsps roasted gram flour
Ghee for drizzling
3-4 cloves
Butter for basting
Onion rings for garnish
Lemon wedges for garnish
Fresh mint leaves for garnish
Mini laccha paranthas to serve
Green chutney to serve

Method

1. Take hung yogurt in a large parat. Add red chilli powder, cumin powder, garam masala powder, turmeric powder, salt, green cardamom powder, dried mint powder, roasted dried fenugreek leaves, green chilli paste, ginger-garlic paste, fresh cream and mustard oil and mix well.
2. Add Kashmiri red chilli paste and roasted gram flour and mix well.
3. Place the soya chaaps and coat each well with the mixture.
4. Take a hot piece of charcoal in a small stainless steel bowl. Place it in the centre of the chaaps and drizzle ghee. Sprinkle cloves and immediately cover and let the flavour infuse for 2 minutes. Discard the bowl and keep the chaaps aside to marinate for 10-15 minutes.
5. Preheat the oven at 180ºC.
6. Arrange the chaaps on a greased baking tray and place it in the preheated oven. Bake for 10-12 minutes while basting with butter in between.
7. Bring the baking tray out of the oven and arrange them on a serving plate. Garnish with onion rings, lemon wedges and mint leaves. Sprinkle some chaat masala and serve hot with laccha paranthas and green chutney.

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