The best protein fix for a vegetarian! Who does not like Tandoori food? Well, here you have a lip-smacking soya chaap tandoori for not simply the tandoori yearning however also for protein!
TANDOORI SOYA CHAAP
Components
6 soya chaaps
3/4 cup hung yogurt
3/4 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
Salt to taste
1/4 tsp green cardamom powder
1/2 tsp dried mint powder
1/4 tsp roasted dried fenugreek leaves (kasuri methi) powder
1 tsp green chilli paste
1 tablespoon ginger-garlic paste
2 tbsps fresh cream
1 tbsp mustard oil
3 tbsps Kashmiri red chilli paste
2 tbsps roasted gram flour
Ghee for drizzling
3-4 cloves
Butter for basting
Onion rings for garnish
Lemon wedges for garnish
Fresh mint leaves for garnish
Mini laccha paranthas to serve
Green chutney to serve
Method
1. Take hung yogurt in a big parat. Include red chilli powder, cumin powder, garam masala powder, turmeric powder, salt, green cardamom powder, dried mint powder, roasted dried fenugreek leaves, green chilli paste, ginger-garlic paste, fresh cream and mustard oil and mix well.
2. Include Kashmiri red chilli paste and roasted gram flour and mix well.
3. Location the soya chaaps and coat each well with the mix.
4. Take a hot piece of charcoal in a small stainless steel bowl. Position it in the centre of the chaaps and drizzle ghee. Sprinkle cloves and immediately cover and let the flavour infuse for 2 minutes. Discard the bowl and keep the chaaps aside to marinade for 10-15 minutes.
5. Preheat the oven at 180ºC.
6. Organize the chaaps on a greased baking tray and location it in the preheated oven. Bake for 10-12 minutes while basting with butter in between.
7. Bring the baking tray out of the oven and organize them on a serving plate. Garnish with onion rings, lemon wedges and mint leaves. Sprinkle some chaat masala and serve hot with laccha paranthas and green chutney.
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Best cooked in Wonderchef Kitchenware.
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