By: Payal
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Malai chaap is a popular appetisers and street food. But making that smoky, flavour-packed version at home? Not as easy, here's how to do it right-without the usual kitchen chaos.
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Ditch the sticks and cut the chaap into bite-sized pieces. No one wants to wrestle with a giant chunk of soya.
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Soak some cashews in water for 15 mins, then blend them into a smooth paste. This is what gives the chaap that rich, creamy texture.
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In a bowl, mix malai or cashew paste with red chilli, pepper, coriander powder, chaat masala, ginger-garlic paste, garam masala, and green chillies. Mix it well.
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Toss the chaap pieces into the marinade and coat them properly. Let it sit for at least 30 minutes so the flavours soak in.
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Pick out the marinated pieces and shallow-fry them till they turn golden. Set them aside once they look crispy and delicious.
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In the same pan, cook some onions and capsicum till they soften slightly. Add the leftover marinade and mix well.
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Throw the fried chaap into the pan, give it a good stir, and let it cook so everything blends perfectly.
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Squeeze a few drops of lemon on top, garnish with fresh coriander, and you're good to go. Pair it with rumali roti for the full experience.
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Click here for more street food recipes.
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