Malai Soya Chaap Roll

Ingredients

• 4-6 soya chaaps
• 1½ tablespoons fresh malai 
• 4 ready-made lachcha paranthas 
• ½ cup hung yogurt
• 2 tablespoons mustard oil
• 1 tablespoon roasted gram flour (besan)
• ¼ teaspoon white pepper powder
• ¼ teaspoon green cardamom powder
• ¼ teaspoon yellow chilli powder
• ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons fresh cream
• Melted butter for basting
• Mixed coloured capsicum strips as required
• Onion slices as required
• Lemon juice for drizzling
• Chopped green chillies for sprinkling
• Chaat masala for sprinkling
• Fresh mint leaves for sprinkling
• Green chutney to serve

Method

1. Take hung yogurt in a large bowl, add mustard oil, roasted gram flour, white pepper powder, green cardamom powder, yellow chilli powder, roasted dried fenugreek leaves powder, turmeric powder, salt and fresh cream and mix well. Add fresh malai and mix till well combined. 
2. Add soya chaaps and mix till well coated with the masala. Set aside to marinate for 10-15 minutes.
3. Preheat the oven at 180º C.
4. Arrange the soya chaaps on a tray, place it in the preheated oven and bake for 15-20 minutes while basting with butter in between.
5. Bring the chaaps out of the oven and discard the stick if attached with the soya chaaps. 
6. Heat a non-stick tawa. For each roll, place a parantha on it and cook for a few seconds. 
7. Drizzle melted butter and cook for a few s econds on each side. Place it on a worktop, apply some mint mayo, place a portion of the mixed coloured capsicums and arrange one soya chaap on it. Sprinkle onion slices, drizzle lemon juice, sprinkle green chillies, and chaat masala. Sprinkle some mint leaves and tightly roll the parantha.
8. Arrange the rolls on a serving plate and serve with green chutney.