Afghan Soya Chaap

Ingredients:

For Chaap:

• 500 gm soya granola
• 4 tbsp corn flour
• 4 tbsp refined flour

For Marinade:

• 1/4 cup hung curd
• 2 tsp tandoori masala
• 1 tsp ginger garlic paste
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1/4 tsp black pepper powder
• 1 tsp lemon juice
• 1 tbsp mustard oil
• Salt to taste
• Butter as required
• chat masala, optional

Preparation:

1. Soak the soya granola in warm water 30 mins, strain water and grind into smooth paste.
2. In a bowl, add soya with both flours and knead (you can add salt for seasoning this mixture but its optional).
3. In a glass bowl heat 1000 ml of water. Shape the soya dough into small hand pressed sausages. Poach these soya sausages in water for 4 mins till they float. Heat at 100% micro power level for 4 mins.
4. Drain and let the chaap cool down completely.
5. For the marinade, take hung curd in a bowl and add all the ingredients. Add boiled soya chaap.
6. Marinate it for at least 4-5 hours.
7. Preheat microwave oven on convection mode at 180ºC. Place soya chaap on round baking tray & apply butter and bake at 180ºC for 10 mins. Turn and apply butter and continue baking for 8 mins till crisp.
8. Serve hot with green chutney.