Street foods are the ready to eat delicacies served generally by road side hawkers on the thelas, road trucks or small shops. These days people are enjoying the street foods more just out to explore the ethnic cultures or out of nostalgia.
One of the most widely eaten street food across Northern India is the soya chaap made from soybean and soya nuggets and is served in different varieties like Masala soya chaap, malai chaap, tandoori chaap, masala chaap curry, etc.
This is actually a protein packed meal and is full of flavors. Today I have prepared Masala chaap which is made by marinating the soya chaap sticks. The soya chaap sticks are easily available in the market or you can also prepare it at home. To prepare the soya chaap sticks at home follow the link:(Soya Chaap sticks… )..
Hung curd: 1.5 cup
Grated ginger: 2 tsp
Crushed garlic: 2 tsp
Kasuri methi: 2 tsp
Garam masala powder/all spice powder: 1/2 tsp
Salt: 1/2 tsp
Red food color: pinch of
Soya chaap sticks: 3 pcs
Roughly chopped onions: 2 large sized
Roughly chopped tomatoes: 2 medium sized
Chopped green chilies: 1 tbsp
Red chili powder: 1 tsp
Turmeric powder/haldi powder: 1/2 tsp
Salt: as per taste
Chopped coriander: 1/4 cup
Oil: 1 tsp
Water: 1/4 cup
1. Take a bowl and add hung curd to it. Now add the red food colour and mix it thoroughly. Now add all the other ingredients listed under marination.
2. Take the chaap sticks and take out the chaap from the stick, either cut it horizontally or vertically as per your choice.
3. Now add the chaap to the marinade and marinate it for around 1 hour.
4. After 1 hour, If you have Otg oven or tandoor then grill the chaap at 180 degree C for around 10 minutes in a preheated oven. If you dont have tandoor or otg oven then you can also roast it in a pan. Add little oil to a heated pan and roast the marinated chaap for 3-4 minutes in it.
5. Now Heat a pan and add oil to it. Saute onions, tomatoes and green chilies on a high flame for 2 minutes.
6. Add all the spices., red chili powder, turmeric powder and salt to it. Add water and saute for 2 minutes. Add the grilled chaap to the pan and mix it thoroughly. Add chopped coriander. Cover the lid and cook for another 2 minutes.
7. Serve hot with green chutney(Dhaniya chutney/coriander dip) and onion rings.
The most important step is to prepare a flavourful marinade for the chaap.
Marinate for around 1-1.5 hour for better results.