Soya Chaap Pops

Ingredients

• 4 frozen soya chaap, thawed 
• 3-4 tsps butter + for basting
• Ice berg lettuce leaves to serve

Marinade

• ½ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• ½ teaspoon garam masala powder
• ½ teaspoon chaat masala
• ¾ teaspoon red chilli powder
• ½ cup hung yogurt
• 2 tsps ginger-garlic paste
• 1 tbsp lemon juice
• Salt to taste

Method

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