Afghani Soya Chaap#AlphabetChallenge

Afghani Chaap is a great alternate option to meat for the people who prefer to eat vegetarian food. This creamy delicious and amazing appetizer is made with pure and natural spices. You will love them, you can also enjoy these with roomali roti and they are just a perfect combo and a complete meal too.

Ingredients
9 Sticks Soya Chaap Sticks -sliced
1 Tablespoon Ginger Garlic paste
4 Tablespoons Hung Curd/Greek Yogurt
Oil As Required
1 Teaspoon Black pepper powder
¼ Teaspoon Nutmeg powder
¼ Teaspoon Cardamon powder
2 Teaspoons Kasuri Methi
3 Tablespoons Heaped Fresh Cream
Salt to taste
1 Onion - sliced
4 Green Chillies - slit

Method

Boil water in a in pan when the water comes to a boil add the soya chaap sticks, just bring this to a boil and cover and switch off the flame. When the water cools, remove chaap from sticks and cut them into equal parts (neither too thick nor too thin). 

Deep fry them all until golden and crisp texture.

Keep aside.

In a mixing bowl add hung curd, ginger garlic paste, salt, kasuri methi, cardamom powder, nutmeg powder and black pepper powder with a tablespoon oil. Combine all well together, then add fried chaap into marination, cover and keep it in refrigerator for an hour or till ready to serve.

When ready to serve heat a 2 tablespoons of oil heated pan add sliced onions and slit green chillies. Sauťe a bit and add marinated chaap into, stir well together and finally add salt to taste. In the end add fresh cream into and mix up gently.

Serve creamy hot Afghani Soya Chaap with the amazing drizzle of finely chopped coriander leaves. Serve as an appetizer with marinated sliced onions with vinegar or enjoy with roomali roti yum...mm. 

Labels: Alphabet Challenge, Soya, Mughlai Cuisine, Asian Cuisine, Vegetarian, Appetizer

Alphabet Challenge the author and creater is Wendy from A Day in the Life on the Farm.

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Sneha’s Recipe: Afghani Soya Chaap