Ingredients:

3oo grams Foodsbay soya chaap

1 cup Coldpressed mustard oil

3 tbsp coarsely ground ginger

3 tbsp coarsely ground garlic

3 tbsp coarsely ground onion

11/2 teaspoon kashmiri lal mirch

1 tsp Foodsbay’s Himalayan Pink salt

1 tbsp cumin powder

1 tbsp coriander powder

2tbspLemon juice

1 tsp garam masala

1 tsp dry methi powder

Recipe:

●     Remove the sticks from the soya chaap and cut it in 1 inch pieces.

●     Marinate in the flavour you desire.

●     Heat Cold pressed mustard oil to smoking point and then turn off the heat let it cool.

●     Heat the oil and deep fry the marinated chaap pieces on medium heat until they are golden brown.

●     In the same oil add ginger, garlic and cook it then add onion, once the onion is brown add the dry masalas (except for methi and garam masala) and cook it over low flame. Add Lemon Juice. Mix well. Add the fried chaap pieces and mix well until coated.

●     Lastly add methi powder and garam masala. It is ready to serve with flatbread.

For Achari soya tikka

Marinate the soya chaap withMixed pickle from Foodsbay let it rest for an hour.

For Malai soya chaap

In a bowl add curd, cream coriander powder, garlic and ginger paste, garam masala, pepper, 1 tablespoon oil, lemon juice, and salt, mix well. Marinate the soya chaap in the mix and let it rest for an hour.

For Masala soya chaap

Marinate soya chaap in salt, ginger-garlic paste, curd red chilli, and turmeric powder. Let it rest for an hour.