Categories
Cook Flavour-Bomb Food

SOYA CHAAP Ⓥ

Active Time: 1 Hour

Total Time: 1 Hour 20 Minutes

Yield: 3-4 Servings

INGREDIENTS:

1CHOPPED ONION
1CHOPPED TOMATO
2CHOPPED GREEN CHILLIS
250 GRAMSSOYA CHAAP PIECES
1/2 TSPPEPPERCORNS
1/2 TSPFENNEL SEEDS
1/2 TSPCUMIN SEEDS
1 TSPCHILLI FLAKES
1-2 TSPCHILLI POWDER
1 TSPCUMIN POWDER
1/2 TSPTURMERIC
1 TSPCORIANDER POWDER
1 TSPSALT
2-3 TBSPLEMON JUICE
1/2 TSPPEPPER
1/2 TSPMANGO POWDER

STEPS:

Step One: Prepare the Marinade

There are three parts.

Heat oil in a pan. Add half of the chopped onion and tomato along with a few chopped green chillis. Mix properly while pan is on low-flame. Remove when slightly brown.

In a pestle, grind fennel seeds, cumin seeds, chilli flakes, peppercorns (not too smoothly). Add 1/2 tsp(s) of chilli, coriander, cumin and mango powders respectively. Heat oil in a pan and dry-roast the masala on low-flame, till it turns fragrant.

Mix the masala with caramelised onion-tomato and blend together on high-speed.

Step Two: Marinate the Soya Pieces

In a bowl, combine soya with 1/2 tsp(s) of coriander powder, turmeric, chilli powder, salt and pepper respectively. Transfer the marinade to the bowl. Rub it gently on the soya pieces.

Step Three: Sauté the Soya

Finally, heat oil on medium flame. Add the remaining onions, tomatoes and chilli. Slide them to one side. Next, combine the marinated soya pieces and mix thoroughly for 2 minutes. Reduce the heat immediately, then sprinkle the remaining chilli powder, salt and lemon juice.

Suggested Pairing

Top the soya chaap with coriander sprigs and serve as it is, or with roti.

by Aishwarya Khanna

Currently a food and travel writer in India, Aishwarya Khanna pursued her bachelor’s from The University of Edinburgh. She loves enjoying the magic of Indian cuisine. Please see this section to know more about Aishwarya. Follow her food journey on Instagram.

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