2 Ways of Soya Chaap

Here are two different ways of soya chaap recipe healthy snacks easy to make

Tandoori Soya Chaap With Grilled Fruits and Malai Soya Chaap

#soya_chaap #healthy #snacks #indian_street_food

SOYA CHAP

Tandoori Soya Chaap With Grilled Fruits

Servings - 2 - 3

INGREDIENTS Water - 1 litre Salt - 1/2 teaspoon Soya chaap - 350 grams Yogurt - 200 grams Paprika - 1 teaspoon Turmeric - 1/2 teaspoon Coriander powder - 1 teaspoon Black salt - 1/2 teaspoon Salt - 1/2 teaspoon Garam masala - 1 teaspoon Ginger garlic paste - 1 tablespoon Red chilli paste - 1 tablespoon Lemon juice - 15 milliliters Mustard oil - 30 milliliters Tamarind chutney - 50 grams Black salt - 1/2 teaspoon Red chili - 1/4 teaspoon Cumin powder - 1/2 teaspoon Garam masala - 1/4 teaspoon Lemon juice - 15 milliliters Mustard oil - 15 milliliters Apple - 90 grams Pear - 90 grams Pineapple - 130 grams Butter - for shallow frying

PREPARATION 1. Heat 1 litre water in a heavy skillet, add 1/2 teaspoon salt, 350 grams soya chaap and bring it to a boil. 2. Remove it from water and cut it into pieces. 3. In a mixing bowl, add 200 grams yogurt, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 teaspoon garam masala, 1 tablespoon ginger garlic paste, 1 tablespoon red chilli paste, 15 milliliters lemon juice, 30 milliliters mustard oil and mix it well. 4. Then, add the boiled chaap and mix it well. 5. Marinate for 20 minutes. 6. Soak skewers in water for 30 minutes. 7. Skewer the chaap in it. 8. Shallow fry till it turns golden brown in color from all sides. 9. In a another mixing bowl, add 50 grams tamarind chutney, 1/2 teaspoon black salt, 1/4 teaspoon red chili, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, 15 milliliters lemon juice, 30 milliliters mustard oil and mix it well. 10. Now, add 90 grams apple, 90 grams pear, 130 grams pineapple and mix it well. 11. Soak skewers in water for 30 minutes. 12. Skewer the fruits in it. 13. Shallow fry till it turns golden brown in color from all sides. 14. Serve with green chutney.

TANDOORI SOYA CHAAP

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.

MALAI SOYA CHAAP