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Prep Time40 Mins
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Cook Time35 Mins
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Serving4
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Soya chaaps are an extremely famous street food of Northern India, it’s known for the meaty delight it gets in spite of its vegan roots. Its made of soya chunks and soya beans blended together with all-purpose flour and then stuck onto ice cream sticks and boiled to be later tossed up in gravies or unique starters. In this recipe, we bring to you a charcoal-smoked version of this ingredient for a mouth-melting experience.
We bet you to go absolute CRAY-CRAY with this recipe!
Ingredients
Ingredients Required
Directions
How to make Charcoal smoked soya chaap at home
Marinate the soya chaaps and bell pepper cubes with a marinate made of hung curd, ginger garlic paste, mustard oil, red chili powder, jeera powder, turmeric powder, salt to taste, and garam masala powder.
Hook them onto skewers alternatively with soya chaaps and bell peppers and chargrill them on an open fire. [ you can use a tandoor if you have it]
Pour clarified butter on burning charcoal that is placed on a Katori in between the cooked chaaps.
Cover for twenty minutes and let the smoke seep in to give it a smoked flavor. Drizzle some fresh cream, lemon juice, and garnish with some onion rings before serving.
Enjoy it with some green chutney.
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