Description
Achaari Chaap is a tangy and spicy vegetarian dish made with soy chaap marinated in a flavorful achar (pickle) masala. It captures the bold and zesty flavors of Indian pickles, combined with the tender texture of chaap. This dish is perfect for those who enjoy a tangy, spicy kick and is often served as a starter or with Indian bread like naan or roti.
Preparation:
- Prepare the Achaari Marinade:
- In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, achar masala, lemon juice, mustard oil, and salt. Mix well to form a thick marinade.
- Add the soy chaap pieces and coat them thoroughly with the marinade. Cover and refrigerate for 2-3 hours or overnight for better flavor absorption.
- Grill or Sauté the Chaap:
- Preheat a grill or pan. Add some oil to the pan and grill the marinated chaap pieces until they are golden and slightly charred on all sides. Alternatively, bake them at 200°C for about 20 minutes, turning them halfway.
- Temper the Chaap:
- In a separate pan, heat mustard oil and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
- Add the slit green chilies and sauté for a minute.
- Add the grilled achaari chaap pieces to the pan and toss well to coat them with the tempering.
