Tandoori Soya Chaap

Ingredients

• 6 soya chaaps
• ¾ cup hung yogurt
• ¾ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• Salt to taste
• ¼ teaspoon green cardamom powder
• ½ teaspoon dried mint powder
• ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• 1 teaspoon green chilli paste
• 1 tablespoon ginger-garlic paste
• 2 tablespoons fresh cream
• 1 tablespoon mustard oil
• 3 tablespoons Kashmiri red chilli paste
• 2 tablespoons roasted gram flour
• Ghee for drizzling
• 3-4 cloves
• Butter for basting
• Onion rings for garnish
• Lemon wedges for garnish
• Fresh mint leaves for garnish
• Chaat masala to sprinkle
• Mini lachcha paranthas to serve
• Green chutney to serve

Method

1. Take hung yogurt in a large parat, add red chilli powder, cumin powder, garam masala powder, turmeric powder, salt, green cardamom powder, dried mint powder, roasted dried fenugreek leaves, green chilli paste, ginger-garlic paste, fresh cream and mustard oil and mix well.
2. Add Kashmiri red chilli paste and roasted gram flour and mix well. 
3. Add the soya chaaps and coat each well with the mixture.
4. Take a hot piece of charcoal in a small stainless steel bowl. Place it in the centre of the chaaps and drizzle ghee. Sprinkle cloves and immediately cover the parat and let the smoky flavour infuse for 2 minutes. Remove the bowl and keep the chaaps aside to marinate for 10-15 minutes.
5. Preheat the oven at 180º C.
6. Arrange the chaaps on a greased baking tray and place it in the preheated oven. Bake for 10-12 minutes while basting with butter in between.  
7. Bring the baking tray out of the oven and arrange them on a serving plate. Garnish with onion rings, lemon wedges and mint leaves. Sprinkle some chaat masala and serve hot with lachcha paranthas and green chutney.