Tandoori Soya Chaap
on Sep 02, 2022, Updated Sep 03, 2023
Make this Street-Style Tandoori Soya Chaap at home using my easy recipe. Serve it with green chutney for parties or get-togethers.
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.
I ordered mine from Amazon. You can get them at any Indian grocery store, too.
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.
Ingredients
You will get all the ingredients to make this recipe in an Indian grocery store.
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.
How To Make Soya Chaap Tandoori
Marinate The Chaap
Remove the stick from 4-5 chaap and cut them into ½-inch pieces.
Add the following ingredients to a mixing bowl and mix well.
- 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
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 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.
Toss The Chaap
Transfer the cooked chaap to a mixing bowl.
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.
Frequently Asked Questions
To make hung curd (thick yogurt), place a mesh strainer over a large bowl and line the strainer with a muslin cloth. Transfer some plain yogurt to the cloth and refrigerate the bowl 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.
Preheat the oven to 360°F (180°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 grill for 15 minutes until they are browned and slightly charred.
Take them out, mix them with the serving ingredients, and serve.
Heat a grill pan over medium-high heat.
Brush the pan with butter and place the skewered chaaps on it. Cook them on all sides, rotating frequently to ensure even cooking.
Spread the marinated chaap in a single layer in the basket of the air fryer. Air fry for 10 minutes at 360°F (180°C). Flip and air fry for another 10 minutes. Remove the chaaps, mix them with the serving ingredients, and serve.
You Might Also Like
Tandoori Soya Chaap Recipe
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
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.
An easy to follow recipes.
The dish came out pretty well..
Thanks Mansi
can I marinate today and cook it tomorrow
Yes, you can.
I live in Canada and our gas stoves don’t have straight flames they are the different electric stove can you tell then how to cook the champ
I have mentioned the methods to cook them in an oven or an air fryer in the post. Please check them.
Loved it so much that I am planning to make in my next get together.
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.
Good to know!
It’s nice
Thanks