I first made the soya chaaps, and boiled them, then placed in cold water for ten minutes and strained all water
Make marinade using spices (use half and other half use for paste, bed for chaaps), kesar color and yogurt, apply marinade on chaaps and let it rest
For Garnish: Make thin jullienes of ginger, onions, corriander leaves and lemon and soak them in cold water (i used onions and lemon too, it tastes divine with tandoori dish)
Saute onions in ghee as it turns pinkish brown add ginger, garlic, green chillies and tomatoes, make like a paste, add peas and soya granules, spices (now use the other half) with salt and cook till done, keep aside
Instead of clay oven, i used clay pot to bake the tandoori soya chaaps. Place all soya chaaps in claypot and bake in oven on 200C till crisped up
Smoke the chaaps using ghee and charcoal, covering them for fifteen minutes, smoking the chaaps will give tandoori aroma
Spread a bed of soya mixture and place chaaps on it
Garnish with ginger, onions, corriander leaves and lemon rinds
