By Devi Poojari
You don’t have to be a carnivore to enjoy this delicious, plant-based shawarma wrap; a flavoursome option to bite into for a quick lunch on the move.
10 pieces soya chaap 1 teaspoon red chilli powder 3 teaspoons coriander powder 1 teaspoon turmeric 1 teaspoon sumac 2 tablespoons ginger-garlic paste 2 pita bread ¼ cup herb yoghurt dip ¼ cup pickled beetroot Handful of fried potatoes 2 tablespoons pickled onions
Marinate the soya chaap with chilli powder, turmeric powder, coriander powder, sumac, salt and ginger-garlic paste.
Allow the soya chaap to rest in the fridge overnight and absorb all the flavours.
Grill the soya chaap on medium-high heat in a pan or using skewers on an open flame.
Once they have cooked through and develop a smoked outer layer, add to a warm pita bread.
Layer with pickled beetroot and onions, fried potatoes and herb yoghurt dip. Serve warm.