PREPARATION

1. In a bowl, add 200 grams soybean, 500 milliliters water and soak for overnight.

2. Transfer this into a blender, add 60 milliliters water and blend it well. Keep aside.

3. Heat 1200 milliliters water in a pot, add 1/2 teaspoon salt, 80 grams soya chunks and bring it to a boil.

4. Remove it from pot and transfer it to a bowl filled with cold water.

5. Now, transfer the soya chunks into a blender and blend well. Keep aside.

6. In a mixing bowl, add 180 grams wheat flour, 180 grams all purpose flour, 1 teaspoon salt, blended soya chunks, blended soybean and knead it into

a smooth soft dough.

7. Take a ball from dough and flatten it with the help of a rolling pin.

8. Now, cut it into strips.

9. Roll the strips around a pop stick.

10. Heat some water in a pot, add the prepared chaap in it.

11. Bring it to a boil.

12. Remove it from heat and remove the pop stick from it.

13. Cut it into pieces. Keep aside.

14. In a mixing bowl, add 150 grams hung curd, 125 grams fresh cream, 50 grams cashew paste, 1 1/2 tablespoons ginger garlic paste, 2 teaspoons coriander powder, 1 teaspoon cardamom powder, 1 teaspoon cumin powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chaat masala, 2 tablespoons lemon juice and mix it well.

15. Add the prepared chaap in it and mix it well.

16. Marinate for 30 minutes.

17. Heat 2 tablespoons oil in a pan, add the marinated chaap in it and fry until it turns golden brown in color from all sides.

18. Now transfer it to the malai mixture and mix it again.

19. Garnish with onions and coriander.

20. Serve hot with green chutney.