Tandoori Soya Chaap

Tandoori soya chaap is a delicious vegetarian appetizer that is very popular in India. This homemade version is lower on excessive cream and butter yet delicious and high protein.

I have included grilled, oven and air fryer recipes here. This tandoori soya chaap is done from canned soya chaap. Soya chaap is made with soy flour and all-purpose flour and is sold canned in brine on sticks. Its texture is that of mock meat and flavor is neutral.

These are easily available on Amazon. I do not boil or deep fry the chaap. I believe that unnecessarily increases process and adds needless calories.

You can also try soya chunks curry, tandoori aloo, tofu manchurian, salt and pepper tofu air fryer, Buffalo tofu in air fryer, Teriyaki tofu, Tandoori tofu, Kung pao tofu and air fryer tempeh.

Ingredients

Soya chaap: I have used 1 can soya chaap in this recipe. It is a mock meat made from soybeans.

Marinade

Soy yogurt: Use ½ cup yogurt (dairy or plant-based)

Spices: I have used tandoori masala, turmeric, paprika (Kashmiri chilli powder), pepper, kasuri methi, sat and red chilli powder for a flavourful spice blend.

Oil: 1 tbsp. oil is used in the marinade. I have not used any butter or cream. 

Ginger garlic paste: 2 tbsp. is used for a delicious flavour.

Lemon juice: Lemon juice is used to tenderise the chaps.

Garnish

Onion rings, lemon slices and green chutney

Variations and Substitutions

This is a vegan or dairy free recipe. If you consume dairy, you can use Greek yogurt, butter and regular cream in the recipe.

Vary the marinade: You can make the marinade spicier by adding cayenne. You can also use your regular spice mix here along with the other marinade ingredients.

Serving Suggestions

Soya chaap is a perfect appetizer. Pair with onion rings, lemon slices and some green chutney for a tasty evening snack.

You can also use tandoori soya chaap in an Indian curry base to make a delectable curry. This works really well for any leftovers that you may have.

You can also add these soya chaap to a wrap or bowl. They also work well as a meal when served with roti or naan along with a salad.

Instructions

First take soya chaap sticks out of the can. Wash it well for 3-4 times then remove the sticks. Cut each chaap into bite-sized pieces. Dry them well and keep aside.

Mix the ingredients of the marinade to form a thick marinade.

Toss soya chaap pieces in the marinade to coat well. Cover and marinate for 1 hour or even overnight.

Air fryer instructions

Preheat air fryer at 180C or 360F. Lay marinated chaap in one layer in the air fryer basket. You can use parchment paper to line your basket.

Air fry for 7 minutes at 180C or 360F till half cooked and slightly browned. Take out the basket and brush soya chaap with oil. Place the basket back in the air fryer.

Air fry for 8 minutes at 200C or 390F till browned and completely cooked. They do not stick to the basket and come out easily.

Your tandoori soya chaap in air fryer are done. Take them out and serve hot after sprinkling lemon juice with onion wedges and green chutney.

Grill

You can grill the chaap after threading them into skewers and placing on a grill till browned on all sides. It takes about 8-10 minutes per side.

Oven

Preheat the oven to 200°C (400°F). Place the marinated chaap pieces on a baking tray lined with parchment paper. Bake for 20-25 minutes or until cooked and charred.

Open flame

You can also cook the chaap on open flame till it is browned on all sides and serve hot.

Expert Tips

1. Aim for a char or browning on the outside for a nice tandoori touch.

2. Do not overcrowd air fryer basket while cooking or the chaap will not cook evenly.

3. Marinating the chaap for more time will make them more flavourful. At least marinate for about 1 hour.

4. You can store leftovers for upto 3 days in an airtight container in the fridge. Reheat in air fryer before serving.

5. You can add leftover chaap to Indian curry base for a tasty soya chaap curry.

Here's the recipe card:

📖 Recipe Card