Soya, so good

Pics/Sameer Markande

You can make soya chaap at home with the simplest of ingredients and spices, and it takes very little time to cook. It's a popular dish in north India and is best enjoyed with rumali roti, mint chutney and laccha pyaaz," shares Vikram Arora, chef-owner at an innovative Indian eatery, Tamak. His soya chaap tandoori harks to the bustling streets of Old Delhi, its supple flavours and inviting smokiness, making the starter apt for a celebratory occasion this festive season.

Ingredients

• 500 gm soya chaap
• 2 tablespoons green coriander (chopped)
• A sprinkle of chaat masala
• 1 tablespoon fresh cream
• 2 tablespoons of
• lemon juice
• 1/2 tablespoon
• melted butter
• Marination
• 4 tablespoons
• hung curd
• 2 tablespoons ginger paste and 1 tablespoon garlic paste
• 2 tablespoons Kashmiri chilli powder and 1/2 tablespoon deggi mirch powder
• 3/4 tablespoons jeera
• 1/4 tablespoons black salt, black pepper and garam masala each
• A sprinkle of kasuri methi
• 2 tablespoons
• mustard oil
• 1 tablespoon
• fresh cream
• 1/2 lemon (squeezed)

Instructions

• Wash the soya chaap
• and squeeze to remove excess water.
• In a mixing bowl, add
• all the ingredients of
• the marinade and whisk to form a smooth paste.
• Cover the soya
• chunks evenly with the marinade.
• Keep it aside for half an hour in the refrigerator.
• Once cooled, take the chunks out and bake in a pre-heated oven at 250 C (grill mode) for 10 minutes (5 minutes each side).
• Now, remove the soya chaap from the oven and cut it into small pieces of 1 inch each.
• Place the soya chunks in a mixing bowl and top it with chopped green coriander, chaat masala, fresh cream, lemon juice and melted butter over it.
• Give it a good stir and serve with mint chutney.

Hot tip: To get a brighter red colour, mix the mustard oil and Kashmiri chilli powder separately and then add it to the rest of the marinade

Soya tandoori chaap
Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

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