Soya Chaap

Ingredients 

• ½ cup soya beans soaked for 4 hours and drained
• ¾ cup refined flour
• Salt to taste
• Sugarcane sticks as required,
• ½ cup yogurt
• 2-3 tablespoons gram flour
• ½ teaspoon chaat masala
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• 1 teaspoon ginger-garlic paste
• to deep fry oil
• Refined flour slurry as required
• Soya mince as required
• Onion rings to serve
• Lemon slices to serve
• Fresh mint sprig to garnish

Method

1. Put soya beans in a blender jar, add a little water and grind.
2. Take refined flour in a bowl, add 2 tablespoons of soya paste and salt. Mix well and knead to a semi-stiff dough.
3. Divide the dough into equal portions and roll into balls. Roll out each ball into a round roti and cut into thin strips. Wrap each strip around a sugarcane stick to make a chaap.
4. Heat sufficient water in a deep non-stick pan, slide in the sugarcane strips and blanch for 4-5 minutes. Drain and dip into a bowl of ice. Drain and keep aside.
5. Take yogurt in a bowl, add gram flour, chaat masala, turmeric powder, red chilli powder, garam masala, ginger-garlic paste and a little water and mix well. Add salt and mix well.
6. Heat sufficient oil in a non-stick pan.
7. Take refined flour slurry in a bowl and spread the soya mince on a plate.
8. Coat each chap with yogurt mixture. Dip them in refined flour slurry and coat with soya mince. Slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
9. Arrange them on a serving platter and serve hot, garnished with onion rings, lemon slices and mint sprigs.