INGREDIENTS:
Marination:
- Curd - 4 tbsp
- Fresh Cream - 2 tbsp
- Roasted Ground flour - 1 tbsp
- Turmeric powder - 1 tsp
- Red chili powder - 2 tsp
- Garam masala powder - 1 tsp
- Ginger Garlic paste - 1 tsp
- Pudina powder - 1 tsp
- Kasoori methi - 1 tsp
- Cumin powder - 1/2 tsp
- Chaat masala powder - 1 tsp
- Vegetable Oil - 2 tbsp
- Butter - 1 tbsp
Garnish:
- Lemon slices - according to taste
- Chaat masala - according to taste
- Chili powder - according to taste
- Coriander - 1 tbsp
PROCEDURE:
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| Take 1 cup soya bean |
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| Wash and soak it overnight in hot water |
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| Drain it |
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| Grind it |
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| Grind to a fine paste |
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| Gather paste in a bowl |
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| Take 1/2 cup soya chunks |
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| Boil soya chunks in salt water for 10 minutes. Cool down to room temperature, drain it |
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| Grind it to a coarse paste |
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| The paste should look like this. Do not add water |
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| Mix both the paste |
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| Add refined flour |
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| Now knead this into stiff dough. Roll the dough into small lemon sized balls and keep aside |
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| Wrap the dough balls around ice cream sticks |
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| Cook chaap in boiling water |
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| cook till it start floating. |
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| Drain and transfer into cold water |
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| Take all dry masalas and gram flour for marination |
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| Now add curd and fresh cream |
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| Add ginger garlic paste,gram flour mixture in it |
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| Roll chaap in the mixture |
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| You can either fry it or grill it |
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| Pour mixture of butter and oil over soya chaap to grill it |
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| Flip to the other side when one side turns golden |
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| Serve hot with lemon slices and garnish with chaat masala and chili powder |
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