Ingredients ( Serves – 4 )
- Soya chaap sticks (frozen or fresh) – 4 to 5 pieces
- Thick curd or Greek yogurt – ½ cup                                 Â
- Lemon juice – 1 tablespoon
- Ginger paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Kashmiri red chili powder – 1 teaspoon
- Red chili powder – ½ teaspoon (optional, for heat)
- Turmeric powder – ¼ teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Chaat masala – for garnish
- Salt – to taste
- Mustard oil or vegetable oil – 1 tablespoon
- Butter or oil – for brushing
- Fresh coriander leaves – for garnish
Instructions
- If using frozen soya chaap, thaw completely. Boil the chaap sticks in water for 5 minutes, then drain and let them cool. Remove the sticks and cut chaap into chunks or keep whole if preferred.
- In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, Kashmiri red chili powder, red chili powder, turmeric, coriander powder, cumin powder, garam masala, mustard oil, and salt to make a marinade.
- Add the soya chaap pieces to the marinade and coat them well. Cover and refrigerate for at least 1 hour.
- Preheat oven to 220°C or 430°F. Place the marinated soya chaap pieces on skewers or directly on a tray lined with foil or a wire rack.
- Brush with oil or melted butter. Bake for 15–18 minutes, turning halfway. Broil for the last 2–3 minutes for a charred finish.
- Alternatively, grill the chaap on a BBQ or cook in a grill pan with a little oil until golden and lightly charred on all sides.
- Sprinkle with chaat masala and garnish with chopped coriander leaves.
- Serve hot with green chutney, lemon wedges, and sliced onions.
Prep Time – 10–15 mins.          Cook Time – 15–20 mins.             Total Time – 1 hr 30 mins
