Street-Style Tandoori Soya Chaap

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

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

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

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.

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.

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

• 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.

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

Frequently Asked Questions

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