Afghani Chaap

One of the most popular Delhi street food, Chaap!!! There are many ways to prepare this snack and today I am sharing the recipe for Afghani Chaap. It’s smoky and stunningly flavorful, relish it with some sliced onions and green chutney.

Tips:

  1. I have used canned soya chaap in this recipe. Link to buy
  2. You can also broil the marinated the chaap instead of cooking in the pan and then over the flame. Broil until you get the charred texture.

Also try: Paneer Tikka, Achaari Paneer Tikka, Haryali Paneer Tikka, Tandoori Aloo, Dahi ke Kebab or Paneer Methi Tikki.

Course: Main Course

Cuisine: Starters or Snacks.

Time: Preparation – 15 mins, Air Fry – 15 mins, Marination – 1 hour, Cooking – 10 mins, Total – 1 hour 40 mins.

Servings: 4.

Ingredients:

  1. Soya Chaap – 500 grams
  2. Curd (Yogurt) – 1/3 cup
  3. Ginger – 1/2 inch
  4. Garlic – 3 cloves
  5. Green Chili – 2
  6. Coriander Powder – 1/2 tsp
  7. Cumin Powder – 1/2 tsp
  8. Garam Masala Powder – 1/2 tsp
  9. Black Salt – 1/2 tsp
  10. Dried Fenugreek Leaves (Kasuri Methi) – 1/4 tsp
  11. Chaat Masala Powder – 1.5 tsp
  12. Ground Pepper – 1/4 tsp
  13. Oil – 2 tsp
  14. Melted Butter or Ghee (Clarified Butter) – 2 tbsp
  15. Cream – 4 tbsp
  16. Lemon Juice – 2 tsp
  17. Sliced Onions to serve
  18. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Afghani Chaap:

  1. Drain and wash soya chaap as per instructions on the can
  2. Air fry on 400 F for 15 mins or deep fry the chaap pieces until golden brown. Cut fried chaap into 3-4 pieces diagonally. Keep aside
  3. Take a grinding jar and add ginger, garlic & green chilies. Grind to make a fine paste
  4. Take a mixing bowl. Add ginger-garlic-green chili paste, curd, 2 tbsp cream, oil, coriander powder, cumin powder, garam masala powder, black salt, 1 tsp chaat masala powder, kasuri methi, ground pepper and salt. Mix well and prepare the marinade
  5. Add fried chaap pieces to the bowl, coat well and let it rest for 2 hours in the refrigerator
  6. Now heat a pan and add the marinated chaap. Cook until excess moisture is absorbed
  7. Turn off the flame and add 1 tbsp butter or ghee, mix well
  8. Take a skewer and skew the chaap. Now cook directly over the flame to get the charred texture
  9. Transfer the cooked chaap to a mixing bowl. Add some sliced onions, 2 tbsp cream, 1 tbsp butter or ghee, lemon juice and 1/2 tsp chaat masala powder. Mix well and your Afghani Chaap is ready
  10. Serve with green chutney and some sliced onions.

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