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Malai Chaap Recipe

Recipe By jatin dinanath
Tandoori Soya Chaap is a delicious vegetarian appetizer prepared with soya chaap marinated in tandoori spices. Simple, delicious, filling, and nutritious- everything one wants for everyday cooking!
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30minstotal
30m.total
Malai Chaap
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ingredients serve

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Ingredients for Malai Chaap Recipe

  • 0-1/4 nos soya chaap sticks
  • As required ½ cup plain yogurt
  • 0-1/4 teaspoons Oil
  • As required ½ green pepper cubed
  • 1/4 nos Onion slices
  • 1/4 teaspoon Kashmiri chilli powder
  • As required salt to taste
  • As required ½ Teaspoon Turmeric Powder
  • As required ½ teaspoon coriander powder
  • As required ½ teaspoon Garam masala
  • As required ½ teaspoon cumin powder
  • As required ½ teaspoon Kasuri methi
  • As required ½ teaspoon mustard oil
  • 1/4 gram teaspoonflour
  • 1/4 tablespoon Fresh cream
  • As required ½ teaspoon chaat masala

Directions: Malai Chaap Recipe

  • STEP 1.Place the yogurt in the paper towel/muslin lined sieve and let it drain in for 3-4 hours (over overnight) in the refrigerator.
  • STEP 2.After draining for at least 2-3 hours, discard the collected whey. The remaining yogurt should be smooth and creamy.
  • STEP 3.Heat 2 teaspoons of oil in a pan and add the soya chaap. Cook the soya chaap on medium heat for 3-4 minutes or until they are golden brown from all sides.
  • STEP 4.Remove from heat and keep aside. Once they have cooled down slightly, remove the stick from the chaap and cut into bite size pieces and transfer to a bowl.
  • STEP 5.Add the peppers, onions, hung yogurt, Kashmiri Chilli Powder, salt, turmeric powder, coriander powder, garam masala, cumin powder, kasuri methi, mustard oil and gram flour to the chopped chaap and mix well. Keep it aside for at least 30 minutes to marinate the chaap. Chaap can be left overnight to marinate too.
  • STEP 6.Heat a grill pan and add 1 teaspoon oil. Place the marinated pieces of chaap, peppers and onions in batches and cook for 1-2 minutes on medium heat from all sides until nicely golden brown and slightly charred.
  • STEP 7.Remove them in a bowl. Add the cream and chaat masala and toss. Serve hot alongside lime and mint chutney.
Nutrition
value
5
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    7mg
  • Iron
    < 1mg
  • Vitamin A
    26mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    2mg
  • Manganese
    < 1mg
  • Phosphorus
    7mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By jatin dinanath