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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:
- Soak the soya granola in warm water 30 mins, strain water and grind into smooth paste.
- In a bowl, add soya with both flours and knead (you can add salt for seasoning this mixture but its optional).
- 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.
- Drain and let the chaap cool down completely.
- For the marinade, take hung curd in a bowl and add all the ingredients. Add boiled soya chaap.
- Marinate it for at least 4-5 hours.
- 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.
- Serve hot with green chutney.
