Malai Soya Chaap 10 pcs | 200 - 220 gms

Tender soya chaap pieces marinated in a creamy blend of aromatic spices and grilled to a luscious, melt-in-the-mouth perfection. A rich and indulgent vegetarian delight

 :

 For Marination:

250 grams soya chaap
250 grams hung curd
3 tablespoons fresh cream (malai)
15 grams ginger garlic paste
15 grams cashew paste (optional, for richness)
6 grams white pepper powder
6 grams garam masala
6 grams cumin powder
15 grams Salt

 For Grilling:

Skewers (wooden or metal)
Butter or oil for basting

 For Garnish:

Fresh coriander leaves, chopped
Lemon wedges

 Instructions:

1. **Prepare the Soya Chaap:**
   Boil the soya chaap in water for about 10 minutes or as per package instructions.
   Drain the water and cut the boiled soya chaap into bite-sized pieces.

2. **Prepare the Marinade:**
   In a bowl, mix Curd (Dahi), fresh cream, ginger garlic paste, cashew paste (if using), white pepper powder, garam masala, cumin powder, and salt to form a smooth marinade.

3. **Marinate the Soya Chaap:**
   Add the boiled and cut soya chaap to the marinade, ensuring that each piece is well-coated.
   Cover the bowl and refrigerate for at least 2 hours or overnight for the best flavor.

4. **Preheat the Grill:**
   Preheat your grill or oven to medium-high heat.

5. **Skewer the Soya Chaap:**
   Thread the marinated soya chaap pieces onto skewers.

6. **Grill the Soya Chaap:**
   Place the skewers on the preheated grill or in the oven.
   Grill until the soya chaap is cooked through and has a nice char on the outside. Baste with butter or oil during grilling for added flavor.

7. **Serve:**
   Remove from the grill, garnish with chopped fresh coriander leaves, and serve hot with lemon wedges on the side.

Enjoy the creamy and flavorful Malai Soya Chaap as a delightful vegetarian appetizer or snack. It pairs well with mint chutney or any dipping sauce of your choice.