Tandoori Soya Chaap

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Tandoori Soya Chaap

Healthy and flavorful tandoori soya chaap made with thick curd, basic spices, and a simple marination. Perfect for a protein-rich Indian snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 35 minutes
Servings: 2 people
Course: Snack, starter
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 250 grams Soya chaap sticks boiled for 3 minutes
  • 1/2 cup Curd (thick hung curd preferred)
  • 1 tbsp Ginger garlic paste
  • 1 tsp Red chilli powder adjust to taste
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/2 tsp Kasuri methi (crushed)
  • 1 tsp Lemon juice
  • 1 tbsp Mustard oil
  • 1/4 tsp Salt adjust to taste

Equipment

  • Mixing bowl
  • Skewers
  • Oven or Air Fryer or Grill pan

Method
 

  1. Boil the soya chaap sticks for 3 minutes, drain, and pat them dry. Remove sticks if needed and cut into medium pieces.
  2. In a mixing bowl, add curd, ginger garlic paste, red chilli powder, turmeric, coriander powder, garam masala, kasuri methi, lemon juice, mustard oil, and salt.
  3. Mix well to form a smooth marinade.
  4. Add the chaap pieces and coat them nicely. Marinate for at least 30 minutes.
  5. Thread the marinated chaap onto skewers.
  6. For oven: Preheat to 200°C and bake for 12 to 15 minutes. For air fryer: Cook at 180°C for 12 minutes. For pan: Grill on medium heat with a little oil until char marks appear.
  7. Serve hot with mint chutney and lemon wedges.

Notes

For a healthier version, use hung curd and air fry the chaap. Add veggies like onions and capsicum on skewers for more fiber.
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