Heat water and boil the soya chaaps, add little salt and juice of a half lemon. Drain and squeeze out all excess water. Pat them dry on a kitchen towel or a paper towel. Remove the sticks and cut them into pieces. Soak walnuts in hot water such that all walnuts are dipped and soaked nicely. Let them be soaked for fifteen minutes. Then grind them to a fine paste and keep them aside.

Heat mustard oil till it leaves its smoke. Let it cool a bit add in one tsp Kashmiri Lal Mirch powder, pour it in a bowl and mix in beaten curd, a little salt, and chat masala, keep aside. Now heat oil and shallow fry all the chap pieces. Remove all the excess oil by putting them on a tissue.

Now put the chaaps in the prepared marinade and keep it covered. Meanwhile, prepare the gravy. In a pan heat, oil add all whole spice masalas and roast for few seconds. Add grated onions and saute till pink, add finely chopped tomatoes and keep cooking till the tomato get tender. Now add red chili powder,haldi salt, coriander powder,garam masala. Cook and add little water so that all the masalas appear like a thick gravy.

Now add the chaaps along with the marinate. Mix and cook on low flame by adding a little more water. Cook, it covered for 10 minutes. Now to give a creamy texture, add the walnut paste and mix. Cook for some more time. Add kasoori methi in a small Kadai add 1/4 tsp desi ghee and add the left 1 tsp Kashmiri Lal Mirch, a pinch of Kesar and pour it on the hot gravy as a Tarka. Add few drops of kewra essence. Your royal soya chaap is ready to be served. garnish with fresh coriander and onions.