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Crispy Soya chaap
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Chef :
Kavita NsCrispy Soya chaap
A yummy variation of soya chaap made with soya chunks and boiled rajma.
Super easy and tasty.
I have skipped soya beans and maida as I don't regularly use them and mostly replace maida with some healthy alternative.
Corn atta is makke ka atta and not corn starch in this recipe.
#chaap
#soya
#boxweek2
#themysteryboxchallenge
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#ramazan
Ingredient
Food ration :
8 chaaps
1/2 cup
soya chunks
1/4 cup
rajma/kidney beans
as needed
Water
2 tablespoon
corn flour
to taste
Salt
1 tablespoon
Garlic ginger paste
1 teaspoon
garam masala
1/2 tablespoon
red chilli powder
1/2 teaspoon
turmeric powder
1 teaspoon
coriander cumin powder
1/2 tsp
lemon juice
1 tablespoon
oil
2 tsp
Chopped coriander leaves
2 tablespoon
oil for frying
1/4 cup
fresh mint leaves
1/2 cup
coriander leaves
1 tablespoon
bhujiya sev
1 tablespoon
water
Cooking instructions
* Step 1
Wash and soak rajma for 8 hours. Next day, boil and strain the rajma. Use the water for making sabzi or soup.
* Step 2
Soak soya chunks in hot water for 15-20 mins. Strain and squeeze out all the water.
* Step 3
Grind the soya chunks and boiled rajma together.
* Step 4
Add all the spices, corn atta,oil,coriander and mix together
* Step 5
Use a scooper to scoop out equal quantity of the mixture.I have used 1 tablespoon and got 16 scoops in all. Then place two scoops on the sticks and roll into oval shape to form 8 chaaps
* Step 6
Break the sizzler sticks into half and use both the pieces for 1 chaap.
* Step 7
Heat oil in a pan and shallow fry the chaaps.
* Step 8
For the mint chutney, add together mint, coriander,salt,bhujiya sev, water in a mixer and grind into a fine paste.
* Step 9
Serve hot with this spicy and tangy mint chutney.
Note: if there is a photo you can click to enlarge it
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