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    Whisk Affair » Recipes » Meal Type » Indian Snacks » Street-Style Tandoori Soya Chaap

    Published: Sep 2, 2022 | Last Updated On: Sep 3, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Street-Style Tandoori Soya Chaap

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    Jump to Recipe

    Make this Street-Style Tandoori Soya Chaap at home using my easy recipe. Serve it with green chutney for parties or get-togethers (vegetarian).

    Street style tandoori soya chaap served on a plate.
    Jump to:
    • What Is Soya Chaap
    • Health Benefits Of Soya Chaap
    • About Tandoori Soya Chaap
    • Ingredients
    • How To Make Tandoori Soya Chaap
    • Frequently Asked Questions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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 of the most popular soya chaap dishes include soya chaap curry, tandoori soya chaap, soya chaap masala, and soya chaap pakora.

    You can get soya chaap either dry or canned. If you are using the dry chaap, then you need to hydrate them by soaking them in hot water for 30 minutes. The canned soya chap is ready to cook.

    I ordered mine from Amazon. You can get them at any Indian grocery store too.

    Health Benefits Of Soya Chaap

    Soya Chaap is a good source of protein and contains all the essential amino acids that our body needs.

    It is also a good source of dietary fiber and iron.

    Additionally, soya chaap is low in fat and cholesterol, making it a healthy choice for those who are looking to lose weight or maintain a healthy weight.

    About Tandoori Soya Chaap

    This Street-Style Tandoori Soya Chaap is a delicious North Indian starter where soya chaap is cut into small pieces and then marinated with a spicy marinade. It is then grilled over the flame directly. This process gives 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 to make for parties, get-togethers, or BBQ nights.

    This recipe can be easily doubled or tripled if made for a crowd.

    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
    • Papdi Chaat
    • Hariyali Paneer Tikka
    • Mutton Keema Samosa
    • Cajun Potatoes
    • Hara Bhara Kabab

    Ingredients

    You will get all the ingredients to make this recipe in an Indian grocery store.

    To Marinate The Chaap

    Tandoori soya chaap marination ingredients 1
    Tandoori soya chaap marination ingredients 2

    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, 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 either use dried chaap or canned ones. The dried ones need to be hydrated before cooking but the canned ones are ready to cook.

    For Serving

    Tandoori soya chaap serving ingredients

    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.

    How To Make Tandoori Soya Chaap

    Marinate The Chaap

    Remove the stick from 4-5 chaap and cut them into ½-inch pieces.

    Soya chaap removed from the sticks.
    Cut into pieces.

    Add

    • 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
    • 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

    to a mixing bowl and mix well.

    Marination ingredients added to a bowl.
    Mixed well.

    Add the soya chaap pieces to the bowl and mix well to coat them with the marinade.

    Chaap pieces added to the bowl.
    Coated with the marinade.

    Cover the bowl with a cling wrap and keep aside for 30 minutes.

    Grill The Chaap

    Thread the chaap in metal skewers.

    Marinated chaap threaded in metal skewers.

    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.

    Cooking over direct flame.

    Toss The Chaap

    Transfer the cooked chaap to a mixing bowl.

    Chaap transferred to a mixing bowl.

    Add

    • 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

    to the bowl and toss well to coat the chaap.

    Serving ingredients added to the bowl.

    Serve immediately with a side of Coriander Mint Chutney, some thinly sliced onions, and lime wedges. 

    Ready tandoori soya chaap.

    Frequently Asked Questions

    How to make homemade hung curd?

    To make hung curd (thick yogurt), keep a mesh strainer over a large bowl. Line the strainer with a muslin cloth. Transfer some plain yogurt to the cloth and keep the bowl in the refrigerator for 3-4 hours. The extra liquid from the yogurt will drip down into the bowl and you will get thick yogurt in the strainer.

    How to make tandoori style soya chaap in an oven?

    Preheat the oven to 350 degrees f (180 degrees c).
    Set a dripping tray on the lower half of the oven. 
    Set a wire rack above the dripping tray. Arrange the marinated soya chaap on the wire rack and grill for 15-20 minutes.
    Flip the soya chaaps, brush them with more butter, and again grill for 15 minutes, until they are browned and slightly charred.
    Take them out, mixed with the serving ingredients, and serve. 

    How to make tandoori chaap in a pan over the stovetop?

    Heat a grill pan over medium-high heat.
    Brush it with some butter and place the skewered chaap on the pan. Cook them from all sides, rotating frequently to ensure even cooking.

    How to make soya chaap in an air fryer?

    Spread the marinated chaap in the basket of the air fryer in a single layer. Air fry for 10 minutes at 350 degrees f (180 degrees c). Flip and air fry for another 10 minutes. Take them out, mixed with the serving ingredients, and serve. 

    Storage Suggestions

    You can store the marinated chaap in an airtight container in the refrigerator for up to 3 days. Thread them into skewers and grill them just before serving.

    Prepared tandoori chaap can be stored in an air-tight container in the refrigerator for up to 2 days.

    Reheat them in a microwave or an air fryer until nicely warm before serving them.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this Street-Style Tandoori Soya Chaap at home using my easy recipe. Serve it with green chutney for parties or get-togethers.

    Street-Style Tandoori Soya Chaap Recipe

    Make this Street-Style Tandoori Soya Chaap at home using my easy recipe. Serve it with green chutney for parties or get-togethers.
    4.67 from 6 votes
    Print Pin Rate
    Course: Snacks and Appetiser
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Marination Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 4 people
    Calories: 131kcal
    Author: Neha Mathur

    Ingredients 

    For The Marination

    • 4-5 sticks soya chaap
    • ¼ cup thick yogurt (Greek yogurt)
    • 2 teaspoons ginger garlic paste
    • 2 teaspoons Kashmiri red chili powder
    • ¼ teaspoon turmeric powder
    • 2 teaspoons tandoori masala powder
    • 1 teaspoon chaat masala powder
    • ½ teaspoon black pepper powder
    • 1 teaspoon salt
    • ½ teaspoon garam masala powder
    • 1 tablespoon crushed Kasuri methi
    • 2 tablespoons butter (salted or unsalted)
    • 2 tablespoons unsweetened heavy cream
    • 1 teaspoon freshly squeezed lime juice

    For Serving

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

    Marinate The Chaap

    • Remove the stick from 4-5 chaap and cut them into ½-inch pieces.
    • Add all the marination ingredients to a bowl and mix well.
    • Add the soya chaap pieces to the bowl and mix well to coat them with the marinade.
    • Cover the bowl with a cling wrap and keep aside for 30 minutes.

    Grill The Chaap

    • Thread the chaap on metal skewers.
    • Cook over direct flame until nicely browned and slightly charred. Keep rotating the skewers at regular intervals so that they brown evenly.

    Toss The Chaap

    • Transfer the cooked chaap to a mixing bowl.
    • Add the serving ingredients to the bowl and toss well to coat the chaap.
    • Serve immediately with a side of Coriander Mint Chutney, some thinly sliced onions, and lime wedges. 

    Video

    https://www.youtube.com/watch?v=rAZ55xi4f1E

    Notes

    You can get soya chaap either dry or canned. If you are using the dry chaap, then you need to hydrate them by soaking them in hot water for 30 minutes. The canned soya chap is ready to cook.
    You can grill the chaap in an oven, in a pan, or in an air fryer. Check the post for instructions.
    This recipe can be easily doubled or tripled.

    Nutrition

    Calories: 131kcal | Carbohydrates: 4g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 99mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    • Chicken Tikka (Murgh Tikka) is a popular North Indian starter, where boneless chicken pieces are coated with a spicy marinade and then grilled to perfection. This authentic snack recipe is great to make for parties or get-togethers. Use my simple recipe to make the best homemade chicken tikka in an oven, stovetop, air fryer, or outdoor grill (gluten-free).
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    Reader Interactions

    Comments

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      Recipe Rating





    1. Prisha

      July 11, 2020 at 11:58 am

      4 stars
      It’s nice

      Reply
      • Neha Mathur

        July 11, 2020 at 12:08 pm

        Thanks

        Reply
    2. Ruchika Bhandari

      September 05, 2020 at 9:10 pm

      5 stars
      Loved the recipe.It is easy and quick. I tried it today and the chap made me feel like I am eating some Delhi street food. Thanks for sharing.

      Reply
      • Neha Mathur

        September 11, 2020 at 4:48 am

        Good to know!

        Reply
    3. Garima Verma

      February 09, 2022 at 1:17 pm

      5 stars
      Loved it so much that I am planning to make in my next get together.

      Reply

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