Dhaba Style Soya Chaap

Ingredients

• 4-6 soya chaaps
• Oil for deep frying
• ½ cup whisked yogurt
• 1 teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• Salt to taste
• ¼ teaspoon turmeric powder
• Gravy
• 1½ tablespoons ghee 
• 5-6 black peppercorns
• 2 bay leaves
• 1 inch cinnamon 
• 3-4 green cardamoms 
• 3-4 cloves
• 1 teaspoon cumin seeds
• 2 medium onions, chopped
• 1 tablespoon ginger-garlic paste
• 2 teaspoons red chilli powder
• ¼ teaspoon turmeric powder
• 1½ teaspoons coriander powder
• 1½ cups fresh tomato puree 
• Salt to taste
• ½ teaspoon sugar
• ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• ¼ teaspoon chaat masala
• 2 tablespoons fresh cream + for garnish
• 1 tablespoon chopped fresh coriander leaves
• ¼ teaspoon garam masala powder
• Fresh coriander sprig for garnish
• Onion slices to serve
• Lemon wedges to serve
• Paranthe to serve

Method

1. Remove the stick from the soya chaap. Diagonally cut each chaap into 3 pieces.
2. Heat sufficient oil in a kadai. Gently slide in the soya chaap pieces and deep-fry till golden brown and crisp. Drain on absorbent paper.
3. Transfer the fried soya chaap pieces into a large bowl. Add yogurt, red chilli powder, cumin powder, garam masala powder, salt and turmeric powder and mix till well combined.
4. To make the gravy, heat ghee in a pan. Add black peppercorns, bay leaves, cinnamon, green cardamoms, cloves and cumin seeds, mix and sauté till fragrant.
5. Add onions and mix well. Cook till they turn golden brown.
6. Add ginger-garlic paste and sauté for 1 minute. Add red chilli powder, turmeric powder, and coriander powder, mix well and saute for 1 minute.
7. Add tomato puree and mix. Add salt, mix, cover and cook till the fat separates.
8. Put the soya chaap mixture and ¼ cup water and mix well. Cook for 1-2 minutes.
9. Add sugar and ¾ cup water and mix. Cover and cook for 8-10 minutes.
10. Add roasted dried fenugreek leaves powder and chaat masala and mix well. Add fresh cream, coriander leaves and garam masala powder and mix.
11. Transfer into a serving bowl and garnish with fresh cream and coriander sprig. Serve hot with onion slices, lemon wedges and paranthe.