PREPARATION

1. Take 300 grams soya chaap and make cuts on both sides.

2. In a mixing bowl, add 90 grams yogurt, 1/2 teaspoon ginger paste, 1/2 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon salt and mix it well.

3. Add the soya chaap in it and mix it well.

4. Marinate for 20 minutes.

5. In a blender, add 100 grams soya chunks and blend them into a fine powder. Transfer them into a plate and keep aside.

6. Take a dish, add 100 grams all purpose flour, 200 milliliters water and mix it well to make a thick batter.

7. Add 1/2 teaspoon chilli flakes, 1/4 teaspoon black pepper, 1/2 teaspoon oregano, 1/2 teaspoon salt and mix it well.

8. Now, add the marinated chaap in the flour mixture and roll them in soya chunks powder.

9. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper. 

10. Serve hot with tandoori mayonnaise.