RECIPES
Crafting Future Structures with a Taste of Goldiee
Smoky Soya Chaap
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For the prep and marination, boil soya chaap sticks in water to soften, remove the sticks, and cut into chunks. Whisk thick hung curd with mustard oil, kashmiri chilli powder, ginger-garlic paste, and tandoori masala. Toss the chaap chunks into this marinade and let them rest.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings
3
Diet
veg
Cuisine
North Indian Street Food
Ingredients
- 1 cup thick hung curd
- 2 tbsp Mustard Oil
- 1 tbsp ginger-garlic paste
- 1½ tsp Kashmiri Red Chilli Powder
- 1 tsp Tandoori Chaap Masala or Garam Masala
- 1 tsp Chaat Masala
- Salt to taste
List of Ingredients for tempering
1 small piece of red-hot charcoal, ½ tsp ghee, a small steel bowl or foil cup
List of Ingredients for Garnish
Fresh onion rings, a generous dusting of chaat masala, and lemon wedges
Instructions
- 01 Boil the soya chaap sticks for 5 minutes, drain, cool, slide out the wooden sticks, and cut into 1-inch thick chunks.
- 02 In a large bowl, whisk together hung curd, mustard oil, ginger-garlic paste, kashmiri chilli powder, tandoori masala, and salt to make a smooth marinade. Toss the chaap chunks in, coating them completely, and marinate for 20 minutes.
- 03 Thread the pieces onto skewers and grill them over an open gas flame or bake in an oven at 200°C for 12-15 minutes until the surfaces look dry and slightly charred on the edges.
- 04 Pull the hot chaap off the skewers into a clean bowl, add the fresh onion rings, cream, melted butter, and a pinch of chaat masala. Toss gently to combine.
- 05 Place a small metal cup or foil sheet right in the middle of the chaap chunks. Place a piece of red-hot burning charcoal directly into the cup and pour ½ teaspoon of ghee over it so it billows smoke.
- 06 Immediately seal the bowl tightly with a lid for 3-4 minutes to trap the smoke and infuse the chaap. Remove the charcoal cup and serve the smoky chaap immediately with mint chutney.
15 Mins
