Soya Angara Tikka

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•Soya chaap- 1 kg
•Besan/gram flour- 2 spoons
•Dahi/Curd/Yogurt- 1/2 cup
•Turmeric/Haldi powder- 1/3 tbsp
•Red chilli powder- 1/2 tbsp
•Coriander/dhania powder- 1 tbsp
•Jeera/cumin seeds- 1/3 tbsp
•Chaat masala- 1/3 tbsp
•Mango powder- 1/3 tbsp
•Kasuri methi/Dried Fenugreek Leaves- hand full
•Salt- as per your taste
•Oil- 1 spoon
•Chaap masala- 1/2 tbsp
•Sliced Bell peppers- For Garnish
•Sliced Tomatoes- for garnish
•Sliced Onions- for garnish


Step 1: Wash and boil the soya chaaps for 5 minutes.
Step 2: Drain out the water well from the chaaps.
Step 3: Cut all the chaaps into size of 2 inches and keep them aside.
Step 4: Take a bowl and add -Besan/Gram Flour
-Dahi/ Yogurt/Curd
-Turmeric/Haldi powder
-Red chilli powder
-Coriander/dhania powder
-Jeera/cumin seeds
-Chaat masala
-Mango powder
-Kasuri methi/Dried Fenugreek Leaves
-Chaap masala

Step 5: Mix all the ingredients from Step 4 well.

Step 6: Keep the bowl aside for marination for 3-4 hours.

Step 7: After 4 hours, arrange all the chaaps into the seekh/barbeque sticks and garnish it with bell peppers, tomatoes, onions or anything else of your choice.

Step 8: Place the chaaps into a grill pan/electric grill.

Step 9: Let the chaaps grill for 20 minutes.

Step 10: Your Soya Angara Tikkas are ready! It’s best served with coriander chutney/mint chutney.❤️





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