Dhaniya masala Soya chaap

Soya chaaps are very popular and easily available in most of the North Indian states.

Packed with proteins these are highly nutritious are considered equivalent to a non veg dish.

Some time back I posted a snacky version of soya chaap which is also very famous among the street food lovers....soya chaap tikka see recipe here.

Today I'm sharing a very delicious style of cooking these chaaps in an aromatic fresh coriander based gravy.

Ingredients:

• 1/2 kg frozen soya chaap 
• 2 medium sized onions (paste)
• 3-4 big tomatoes (pureed)
• 1 tbsp green chilli, ginger garlic paste
• 1/2 cup fresh coriander leaves paste
• 1 tsp cumin seeds
• 2 black cardamom (badi elachi)
• 1 bay leaf (tej patta)
• 2-3 cloves (laung)
• 1/2 cinnamon stick (dal chinni)
• 5-6 black peppercorns (sabut kali mirch)
• 1 mace (javitri)
• 1/2 tsp degi mirch powder(red chilli powder)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tsp dry roasted cumin seeds
• Salt to taste
• 3 tbsp beaten curd
• 2-3 tbsp fresh cream plus extra for garnishing
• 4-5 tbsp oil
• 1/2 cup water

Directions:

• Thaw soya chaap sticks for 5-10 mins in lukewarm water, if you are using dry chaap sticks soak them in water for at least 5-6 hours before using.
• Make slits/cuts in the chaaps using a sharp knife keeping the chaaps intact to the stick. (You can cut them into small pieces too)
• In a wok heat oil add, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.
• Next add green chilli and ginger garlic paste, saute for a minute.
• Add onion paste and cook till golden brown.
• When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.
• Next add all the dry spice powders and cook again for a minute.
• Add beaten curd, simmer the flame and keep stirring.
• Add soya chaaps and water and let it cook for 20-25 minutes.If you are using the dry chaaps prefer to pressure cook till one whistle( adjust the seasonings if required)
• Add fresh cream and mix well.
• Garnish with onion rings and coriander leaves and fresh cream.
• Serve hot with naan, paratha, kulcha or rice.
  

Soya chaap tikka

Spicy, tangy 'soya chaap tikka' which is favourite street food of "SAADI DILLI". So many 'thele walas' in Delhi and other North Indian cities sell these marinated pieces of 'soya chaaps' grilled over charcoal giving it smoky flavour. A Vegetarian alternative for chicken tikka, these 'chaaps' have a chewy and meaty texture. High in protein these 'soya chaaps sticks' are readily available in supermarkets in dry or frozen form.

For more street food recipes click the links below:

Pav bhaji

Potato frankie

Ram ladoo

Vada Pav

Dahi vada

Tandoori aloo chaat

So let's get started with the recipe.

Ingredients:

• 200gm frozen soya chaap
• 2 Tablespoons Butter
• 1/4 Cup chickpea flour (Besan)
• 1/2 Cup hung curd 
• Salt as per taste
• Kashmiri Red chilli as per taste.
• 1 tsp garam masala
• 1/2 tsp kasuri methi
• 1/2 Tbsp Ginger garlic Paste
• Juice of one lemon.
• 1 tablespoon Mustard oil
• 1 Teaspoon Turmeric Powder.

Other ingredients to serve

• Lemon wedges
• Sliced onions
• Mint coriander yogurt dip
  

Directions:

• Thaw soya chaaps in lukewarm water and cut into pieces, remove the stick
• On a low flame heat a skillet and add butter into it.
• Add Gram flour, stir it continuously till it  gets aromatic, and take it off the flame.
• Add the roasted gram flour in a mixing bowl, now add hung curd, Kashmiri red chilli, Garam masala power, Kasuri Methi , Ginger Garlic paste, lemon juice, turmeric powder, salt and mustard oil and make a paste of this mixture.
• Add soya chaaps in the mixture and marinate it for about an hour.
• Now arrange the marinated chaap pieces in skewers.
• Grill  for about 35-40  minutes at 180 degree C.
• Rotate them in every 5-6 and minutes and apply some butter.
• Serve them hot with mint, coriander and yogurt dip and some spicy onion lachha and lemon wedges :)

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