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
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
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.
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.
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.
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.
You Might Also Like
Recipe Card

Street-Style 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.
Prisha
It’s nice
Neha Mathur
Thanks
Ruchika Bhandari
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.
Neha Mathur
Good to know!
Garima Verma
Loved it so much that I am planning to make in my next get together.