Achari Soya Chaap
- 300 gms soya chaap
- 1 cup mustard oil
- 3 tbsp coarsely ground ginger
- 3 tbsp coarsely ground garlic
- 3 tbsp coarsely ground onion
- 1 1/2 Kashmiri red chilli powder
- 1 tsp salt
- 1 tbsp cumin powder (jeera)
- 1 tbsp coriander powder (dhania)
- 4 tbsp white vinegar
- 1 tsp garam masala powder
- 1 tsp kasoori methi (dry fenugreek leaves)
- 1/2 tsp salt
- 1/2 tsp Kashmiri red chilli powder
- 1 tsp lemon juice
- To begin, remove the sticks from the soya chaap and cut them into 1" pieces.
- Marinate with salt, Kashmiri red chilli powder, and lemon juice. Mix well and keep aside for at least an hour.
- Heat mustard oil to the smoking point. Turn off the heat and let it cool.
- Heat the oil again. Deep fry the chaap pieces on medium heat until they are golden. Remove and keep aside.
- In the same oil, add in the coarsely ground ginger first because it takes time to cook. Then add in the coarsely ground garlic. Cook for a minute.
- Next, add in the coarsely ground onion. When it starts to change color. Add in the dry masalas. Do not brown.
- Add in cumin powder and coriander powder. Mix well.
- Next, add in Kashmiri red chilli powder and salt. Remember you have already added the salt and chillies to the marinade.
- Add in white vinegar.
- Next, add in the fried chaap pieces and mix until well coated.
- Finally, add in garam masala powder and kasoori methi. Mix well.
- The Achari Soya Chaap is ready to serve. Although it is ready to eat, let the achar stand for a hour or so so that the chaap pieces absorb the masalas. Serve with puris or paranthas.
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