Soya chaap ki aisi recipe ki mutton bhi fail h iske aage 😋😋♥️♥️🥰🥰

Yeh lo—soya chaap ki ek simple, flavorful recipe (ek dry tikka style aur optional gravy version).

Dry Soya Chaap (Tikka style)
Ingredients:
4-6 soya chaap sticks
1 cup yogurt (dahi) or dairy-free yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder (adjust to heat)
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1 tbsp lemon juice
Salt to taste
2 tbsp besan (gram flour) or cornflour (for coating)
2-3 tbsp oil (for shallow frying)
Method:
1. Blanch/boil chaap sticks 2-3 minutes to soften, then pat dry.
2. Mix yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, lemon juice, and salt to make a marinade.
3. Coat chaap sticks with the marinade. Cover and refrigerate 1–2 hours (overnight is great for deeper flavor).
4. Lightly dust each stick with besan/cornflour.
5. Heat oil in a skillet. Shallow fry the chaap sticks on medium heat until golden brown and crisp on all sides.
6. Serve hot with onion rings, lemon wedges, and green chutney or mint chutney.

Soya Chaap in Rich Gravy (optional gravy version)
Additional ingredients for gravy:
1 medium onion, finely chopped
2 medium tomatoes, pureed
1 tbsp ginger-garlic paste
1/2 cup cream or cashew paste (optional for richness)
1/2 tsp cumin seeds
1 bay leaf (optional)
Salt to taste
Method:
1. Prepare the chaap as above (marinade + shallow fry).
2. In a separate pan, heat a little oil. Add cumin seeds (and bay leaf). Add chopped onion; sauté until soft and golden.
3. Add ginger-garlic paste; sauté for a minute.
4. Add tomato puree; cook until oil separates from masala. Add salt and a pinch of sugar if desired.
5. Add 1/2 cup water (or stock) to make a medium-thick gravy. Stir in cream or cashew paste for richness.
6. Add the fried chaap sticks to the gravy. Simmer 5–8 minutes so flavors meld.
7. Garnish with coriander. Serve with naan, roti, or rice.

Tips
If you’re short on time, skip marinating overnight and still get good flavor by marinating at least 30–45 minutes.
For extra crunch, you can brush chaap with a little oil and roast in a hot oven or grill instead of pan-frying.
Add chopped green chilies or red chili powder at the end for more heat.

Serving ideas
With onion rings, lemon wedges, and green chutney.
Alongside tandoori roti, naan, or steamed rice.
As a party kebab with chutney dips.

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Would you like me to tailor the recipe to a specific spice level (mild/medium/hot) or to a particular cuisine style (Punjabi, Mughlai, Indo-Chinese)?