Achaari Soya Chaap 10 pcs | 200 - 220 gms

Calories:

Protein: TBU

Fat: TBU

Carbohydrates:

Fiber:

Sodium:

Sugar: nil

Cholesterol:

 :

For Marination:
250 grams soya chaap
250 grams hung curd
30 ml mustard oil
15 grams ginger garlic paste
10 grams red chili powder
10 grams turmeric powder
10 grams coriander powder
10 grams cumin powder
10 grams fennel powder
10 grams mustard powder
10 grams pickle masala (achaar masala)
15 grams Salt

For Cooking:
30 ml refined oil (for grilling or pan-frying)
Lemon wedges for serving
Fresh coriander leaves for garnish

Instructions:

1. Boil the soya chaap in water for about 5-7 minutes or until they are partially cooked. Drain and let them cool.

2. In a large bowl, mix together Curd (Dahi), mustard oil, ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, fennel powder, mustard powder, pickle masala, and salt to create the marinade.

3. Add the partially cooked soya chaap to the marinade, ensuring each piece is well-coated. Allow it to marinate for at least 2-3 hours, or preferably overnight in the refrigerator.

4. Heat oil in a pan or use a grill.

5. Thread the marinated soya chaap onto skewers if you are grilling.

6. Grill the soya chaap skewers or pan-fry them until they are golden brown and cooked through, turning them occasionally to ensure even cooking.

7. Garnish with fresh coriander leaves and serve hot with lemon wedges.

Achaari Soya Chaap can be served as an appetizer or a main course. Adjust the spice levels according to your preference. Enjoy this flavorful and protein-packed vegetarian dish!