Soya Chaap Pops

Ingredients list for Soya Chaap Pops

• 4 Frozen soya chaap , thawed for 2-3 hours
• to taste Salt
• 3-4 tsps + for basting Butter
• to serve Iceberg lettuce leaves
• Marinade
• 1/2 teaspoon Roasted dried fenugreek leaves (kasuri methi) powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Chaat masala
• 3/4 teaspoon Red chilli powder
• 1/2 cup Hung yogurt
• 2 teaspoons Ginger-garlic paste
• 1 tablespoon Lemon juice
• to taste Salt

Method

1. Cut the soya chaap into 1 inch pieces and put into a large bowl, sprinkle some salt and mix.
2. To make the marinade, take roasted dried fenugreek leaves powder in a bowl, add garam masala powder, chaat masala, red chilli powder, hung yogurt, ginger-garlic paste, lemon juice and salt and mix till well combined. Add this mixture to the soya chaap and rub well over each piece. Set aside to marinate for 10 minutes.
3. Heat butter in a non-stick shallow pan. When it melts, place a few of the marinated soya chaap pieces in it and cook, turning sides and basting with some butter, till all the sides are golden brown.
4. Arrange some lettuce leaves on a serving plate. Place the soya chaap pops and insert a toothpick into each piece. Serve immediately.