These chaap recipes are for street food lovers.😍

Malai Soya Chaap

Servings - 2 - 3

INGREDIENTS
Soybean - 200 grams
Water - 1760 milliliters, divided
Salt - 1/2 teaspoon
Soya chunks - 80 grams
Wheat flour - 180 grams
All purpose flour - 180 grams
Salt - 1 teaspoon
Water
Hung curd - 150 grams
Fresh cream - 125 grams
Cashew paste - 50 grams
Ginger garlic paste - 1 1/2 tablespoons
Coriander powder - 2 teaspoons
Cardamom powder - 1 teaspoon
Cumin powder - 1 teaspoon
Black pepper - 1 teaspoon
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Lemon juice - 2 tablespoons
Oil - 2 tablespoons
Onions - for garnishing
Coriander - for garnishing

PREPARATION
1. In a bowl, add 200 grams soybean, 500 milliliters water and soak for overnight.
2. Transfer this into a blender, add 60 milliliters water and blend it well. Keep aside.
3. Heat 1200 milliliters water in a pot, add 1/2 teaspoon salt, 80 grams soya chunks and bring it to a boil.
4. Remove it from pot and transfer it to a bowl filled with cold water.
5. Now, transfer the soya chunks into a blender and blend well. Keep aside.
6. In a mixing bowl, add 180 grams wheat flour, 180 grams all purpose flour, 1 teaspoon salt, blended soya chunks, blended soybean and knead it into a smooth soft dough.
7. Take a ball from dough and flatten it with the help of a rolling pin.
8. Now, cut it into strips.
9. Roll the strips around a pop stick.
10. Heat some water in a pot, add the prepared chaap in it.
11. Bring it to a boil.
12. Remove it from heat and remove the pop stick from it.
13. Cut it into pieces. Keep aside.
14. In a mixing bowl, add 150 grams hung curd, 125 grams fresh cream, 50 grams cashew paste, 1 1/2 tablespoons ginger garlic paste, 2 teaspoons coriander powder, 1 teaspoon cardamom powder, 1 teaspoon cumin powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chaat masala, 2 tablespoons lemon juice and mix it well.
15. Add the prepared chaap in it and mix it well.
16. Marinate for 30 minutes.
17. Heat 2 tablespoons oil in a pan, add the marinated chaap in it and fry until it turns golden brown in color from all sides.
18. Now transfer it to the malai mixture and mix it again.
19. Garnish with onions and coriander.
20. Serve hot with green chutney.

Tandoori Soya Chaap Masala

Servings - 2 - 3

INGREDIENTS
(For Soya Chaap)
Soybean - 200 grams
Water 500 milliliters
Water - 60 milliliters
Water - 1 litre
Salt - 1/2 teaspoon
Soya chunks - 80 grams
Cold water
Wheat flour - 180 grams
All purpose flour - 180 grams
Salt - 1 teaspoon
Ice cream sticks
Water - 1.5 litres

(For Marination)
Hung yogurt - 200 grams
Red chili - 2 teaspoons
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Black salt - 1/2 teaspoon
Salt - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Oil - 1 tablespoon
Lemon juice - 1 teaspoon
Aluminium foil
Charcoal
Ghee - 2 tablespoons

(For Gravy)
Oil - 1 tablespoon
Onions - 150 grams
Oil - 2 tablespoons
Cumin - 1 teaspoon
Onions - 75 grams
Ginger garlic paste - 1 tablespoon
Tomato - 240 grams
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Almond paste - 2 tablespoons
Water - 100 milliliters
Garam masala - 1 teaspoon
Lemon juice - 1 teaspoon
Fresh cream - 55 grams
Grated paneer - for garnishing
Coriander - for garnishing
Lemon juice - for garnishing

PREPARATION
(For Soya Chaap)
1. In a bowl, add 200 grams soybean, 500 milliliters water and soak for overnight.
2. Transfer this into a blender, add 60 milliliters water and blend it into a smooth paste.
3. Heat 1 litre water, 1/2 teaspoon salt, 80 grams soya chunks and stir well.
4. Bring it to a boil.
5. Boil for 5 - 6 minutes on low heat.
6. Remove it from water and rinse in cold water.
7. Transfer this into a blender and blend well.
8. In a mixing bowl, add 180 grams wheat flour, 180 grams all purpose flour, 1 teaspoon salt, blended soya chunks, blended soybean and knead it into a smooth soft dough.
9. Take a ball from dough and flatten it with the help of your rolling pin.
10. Cut it into long strips.
11. Take a strip and roll it on ice cream stick.
12. Do the same with all the strips.
13. Heat 1.5 litres water in a pot, add the soya chaap and stir well.
14. Bring it to a boil.
15. Boil for 15 - 20 minutes on medium heat.
16. Remove it from water and keep aside.

(For Marination)
1. In a mixing bowl, add 200 grams hung yogurt, 2 teaspoons red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 1 tablespoon oil, 1 teaspoon lemon juice and mix it well.
2. Now, add the prepared soya chaap in it and mix it well.
3. Marinate the mixture for 30 minutes.
4. Heat 2 tablespoons ghee in a grill pan, add the marinated soya chaap and cook on medium heat until it turns golden brown from both sides.
5. Remove it from heat and place them on a plate.
6. Place aluminium foil on it.
7. Place a burning charcoal, add 2 tablespoons ghee and cover it with a bowl.
8. Cover for 5 minutes, so the chaap gets the smoky flavoured. Keep aside.

(For Gravy)
1. Heat 1 tablespoon oil in a pan, add 150 grams onions and fry until it turns golden brown in color.
2. Transfer this into a blender and blend well. Keep aside.
3. Heat 2 tablespoons oil in a another pan, add 1 teaspoon cumin and stir well.
4. Then, add 75 grams onions and fry till translucent.
5. Add 1 tablespoon ginger garlic paste and saute for a minute.
6. Now, add 240 grams tomato and saute for 5 - 7 minutes or until it turns soft and pulpy.
7. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
8. Transfer this mixture into a blender and blend it into a smooth paste.
9. Again transfer this into a pan, add 2 tablespoons almond paste and mix it well.
10. Now, add the fried onion paste, 100 milliliters water and stir well.
11. Add 1teaspoon garam masala, 1 teaspoon lemon juice and mix it well.
12. Bring it to a boil.
13. Add 55 grams fresh cream and mix it again.
14. Cook for 3 - 5 minutes on low heat.
15. Then, add the cooked chaap in it and mix it well.
16. Remove it from heat.
17. Garnish with grated paneer, coriander and lemon juice.
18. Serve hot with roti or naan