Tandoori Soya Chaap

Indian

Easy

Appetizer

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Tandoori
Soya Chaap
: Smoky-Spiced Veg Protein Skewers

Name: Tandoori ~Soya Chaap~: Smoky-Spiced Veg Protein Skewers
Total time: 27 min
Yield: 1
Cuisine: Indian
Ingredients: For Marination; 6 Soya chaap sticks; 60 g Thick yoghurt; 10 g Ginger-garlic paste; 5 g Kashmiri red chilli powder; 2 g Turmeric powder; 10 g Tandoori masala; 5 g Chaat masala; 2 g Black pepper powder; 5 g Salt; 2 g Garam masala powder; 5 g Dried fenugreek leaves (kasuri methi); 15 mL Melted butter; 30 mL Cream; 5 mL Lime juice; For Tossing; 1 Onion; 10 g Green chillies; 5 g Chaat masala; 15 g Butter; 15 mL Cream

27 mins

Cooking Time

Easy

Difficulty

Ingredients

Vegan

Diet

Tandoori soya chaap is a crowd-favourite from Delhi’s street food stalls, now made easily at home. The chaap is first boiled to soften, then soaked in a rich yoghurt-spice marinade that gives deep flavour. Grilling brings out a smoky, charred taste without needing a tandoor. The final toss with butter, cream, onions, and chaat masala adds that street-style kick. These succulent skewers are perfect for parties or evening cravings.

Ingredients

UNITSIngredients

For Marination

6Soya chaap sticks

60 gThick yoghurt

10 gGinger-garlic paste

5 gKashmiri red chilli powder

2 gTurmeric powder

10 gTandoori masala

5 gChaat masala

2 gBlack pepper powder

5 gSalt

2 gGaram masala powder

5 g Dried fenugreek leaves (kasuri methi)

15 mLMelted butter

30 mLCream

5 mLLime juice

For Tossing

1Onion

10 g Green chillies

5 gChaat masala

15 gButter

15 mLCream

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Directions

Description - Step 1

Prepare The Soya Chaap

Drain the soya chaap sticks and discard any brine. Rinse the sticks well under running water. Boil them in fresh water for 10 minutes to open up the layers. Drain, cool slightly and gently pull out the centre stick. Cut each chaap into 4-5 bite-sized pieces.

Step 1

Prepare The Soya Chaap

5 minutes

Step 2

Marinate The Soya Chaap

10 minutes

Step 3

Grill The Soya Chaap

10 minutes

Step 4

Final Toss And Serve

2 minutes

Plate it up!

Plating

Arrange the tandoori soya chaap on a bed of sliced onions on a shallow platter or plate. Prop a few of the skewers up against the side of the plate for visual appeal.

Pairing

Serve tandoori soya chaap with mint chutney and lemon wedges on the side. It's delicious with a glass of chilled cold drink or refreshing jal jeera.

Garnishing

Garnish the tandoori soya chaap with a sprinkle of chaat masala, finely chopped coriander leaves and thin slivers of ginger. A dusting of chilli powder adds a pop of colour too.