Tandoori Soya Chaap Recipe Street Whiskaffair

on Sep 02, 2022, Updated Sep 03, 2023 I love making a variety of appetizers at home, and here are a few of my favorite recipes: Chicken Tikka, Masala Papad, Spot Idli, Onion Pakoda, and Hariyali Paneer Tikka.

What Is Soya Chaap

Soya Chaap (Soya Chap) is a popular vegan Indian dish made with soybeans. The soybeans are first soaked in water and then ground into a paste. This paste is then shaped like a chaap (kabab on sticks) and is used to make various dishes. Some popular soya chaap dishes include soya chaap curry, tandoori soya chaap, soya chaap masala, and soya chaap pakora. Soya chaap can be dry or canned. If you are using dry chaap, you need to hydrate it by soaking it in hot water for 30 minutes. The canned soya chap is ready to cook.

About Tandoori Soya Chaap

This Street-Style Tandoori Soya Chaap is a delicious North Indian starter. Soya chaap is cut into small pieces and marinated with a spicy marinade. It is then grilled directly over the flame, giving it a nice smoky flavor. You can also make these in a BBQ, oven, pan over the stovetop, or air fryer. Tandoori Chaap is a great vegetarian appetizer for parties, get-togethers, or BBQ nights.

To Marinate The Chaap

You will need soya chaap, thick yogurt (Greek yogurt, hung curd), ginger garlic paste, Kashmiri red chili powder, turmeric powder, tandoori masala powder, chaat masala powder, black pepper powder, salt, garam masala, Kasuri methi, butter (salted or unsalted), unsweetened heavy cream, and freshly squeezed lime juice. As mentioned earlier, you can use dried or canned chaap. The dried ones need to be hydrated before cooking, but the canned ones are ready to cook.

For Serving

The cooked chaap are tossed in a tangy mixture made using onions, freshly squeezed lime juice, green chilies, chaat masala powder, butter (salted or unsalted), and unsweetened heavy cream.

¼ cup Greek yogurt (hung curd) 2 teaspoon ginger garlic paste 2 teaspoon Kashmiri red chili powder ¼ teaspoon turmeric powder 2 teaspoon tandoori masala powder 1 teaspoon chaat masala powder ½ teaspoon black pepper powder 1 teaspoon salt ½ teaspoon garama masala powder 1 tablespoon crushed Kasuri methi 2 tablespoon melted butter (salted or unsalted) 2 tablespoon unsweetened heavy cream 1 teaspoon freshly squeezed lime juice

Cover the bowl with a cling wrap and keep aside for 30 minutes. Cook over direct flame until nicely browned and slightly charred. Keep rotating the skewers at regular intervals so that they brown evenly. You can also cook the marinated chaap in an oven, air fryer, or BBQ. Add the following ingredients to the bowl and toss well to coat the chaap.

¼ cup thinly sliced onions 1 teaspoon freshly squeezed lime juice 2 teaspoon finely chopped green chilies 1 teaspoon chaat masala powder 1 tablespoon melted butter (salted or unsalted) 1 tablespoon unsweetened heavy cream

Serve immediately with a side of Green Chutney, thinly sliced onions, and lime wedges.