Chilli Chaap

Chilli Chaap is a popular Indian street food dish that originated in North India, particularly in the state of Punjab. It is made with marinated and grilled soy chunks or textured vegetable protein that are cooked in a spicy and tangy gravy, along with onions, bell peppers, and other vegetables.

Ingredients of Chilli Chaap

• 1 cup soy chunks or textured vegetable protein (TVP)
• 1/2 cup yoghurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Oil for grilling
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1/2 cup green beans, chopped
• 2 tablespoons tomato puree
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• Salt to taste
• 1/4 teaspoon black pepper
• Fresh cilantro leaves for garnish

How to Make Chilli Chaap

1. Soak the soy chunks or TVP in hot water for 10-15 minutes. Drain and squeeze out the excess water.
2. In a bowl, mix together the yoghurt, cumin powder, coriander powder, red chilli powder, turmeric powder, garam masala powder, and salt. Add the soy chunks or TVP and mix well to coat. Marinate for 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the marinated soy chunks or TVP on the baking sheet and bake for 15-20 minutes, turning once, until lightly browned and crispy.
4. Heat oil in a pan over medium-high heat. Add the sliced onion and bell pepper and sauté for 2-3 minutes until slightly softened. Add the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
5. Add the tomato puree, soy sauce, vinegar, and a little water to the pan. Stir well and let it cook for 5-7 minutes until the sauce thickens.
6. In a small bowl, whisk together cornstarch and water until smooth. Add the mixture to the pan and stir well to combine.
7. Add the baked soy chunks or TVP to the pan and mix well with the sauce. Let it cook for another 2-3 minutes until the sauce thickens and coats the soy chunks or TVP.
8. Garnish with fresh cilantro leaves and serve hot with rice or roti.

Enjoy your homemade Chilli Chaap!