PREPARATION

(For Soya Chaap)

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 into a smooth paste.

3. Heat 1 litre water, 1/2 teaspoon salt, 80 grams soya chunks and stir well.

4. Bring it to a boil.

5. Boil for 5 - 6 minutes on low heat.

6. Remove it from water and rinse in cold water.

7. Transfer this into a blender and blend well.

8. 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.

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

10. Cut it into long strips.

11. Take a strip and roll it on ice cream stick.

12. Do the same with all the strips.

13. Heat 1.5 litres water in a pot, add the soya chaap and stir well.

14. Bring it to a boil.

15. Boil for 15 - 20 minutes on medium heat.

16. Remove it from water and keep aside.

(For Marination)

1. In a mixing bowl, add 200 grams hung yogurt, 2 teaspoons red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 1 tablespoon oil, 1 teaspoon lemon juice and mix it well.

2. Now, add the prepared soya chaap in it and mix it well.

3. Marinate the mixture for 30 minutes.

4. Heat 2 tablespoons ghee in a grill pan, add the marinated soya chaap and cook on medium heat until it turns golden brown from both sides.

5. Remove it from heat and place them on a plate.

6. Place aluminium foil on it.

7. Place a burning charcoal, add 2 tablespoons ghee and cover it with a bowl.

8. Cover for 5 minutes, so the chaap gets the smoky flavoured. Keep aside.

(For Gravy)

1. Heat 1 tablespoon oil in a pan, add 150 grams onions and fry until it turns golden brown in color.

2. Transfer this into a blender and blend well. Keep aside.

3. Heat 2 tablespoons oil in a another pan, add 1 teaspoon cumin and stir well.

4. Then, add 75 grams onions and fry till translucent.

5. Add 1 tablespoon ginger garlic paste and saute for a minute.

6. Now, add 240 grams tomato and saute for 5 - 7 minutes or until it turns soft and pulpy.

7. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.

8. Transfer this mixture into a blender and blend it into a smooth paste.

9. Again transfer this into a pan, add 2 tablespoons almond paste and mix it well.

10. Now, add the fried onion paste, 100 milliliters water and stir well.

11. Add 1teaspoon garam masala, 1 teaspoon lemon juice and mix it well.

12. Bring it to a boil.

13. Add 55 grams fresh cream and mix it again.

14. Cook for 3 - 5 minutes on low heat.

15. Then, add the cooked chaap in it and mix it well.

16. Remove it from heat.

17. Garnish with grated paneer, coriander and lemon juice.

18. Serve hot with roti or naan.