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Tandoori Soya Chaap
- Yashika Maheshwari
- 5 days ago
- 2 min read
Craving that smoky, street-side tandoori vibe — but vegetarian? Enter our tandoori soya chaap: juicy soya pieces marinated in spices & hung-curd, grilled till crispy-charred and oh-so satisfying. Perfect as a starter or a protein-packed snack when those hunger pangs hit!
Ingredients for Tandoori Soya Chaap
P Mark Mustard oil: 1 tbsp
Soya chaap (store-bought sticks / canned): 250–300 g (about 4–5 sticks)
Hung curd (thick yoghurt): ½ cup
Ginger-garlic paste: 1½ to 2 tsp
Kashmiri red chilli powder (or degi red chilli powder): 2 tsp
Turmeric powder: ¼ tsp
Tandoori masala powder: 2 tsp
Garam masala powder: ½ tsp
Kasuri methi (dried fenugreek leaves): 1 tbsp (crushed)
Salt: According to taste
Lemon juice: 1 tsp
Butter or ghee: 1 tbsp
Method for Tandoori Soya Chaap
If using canned/dried soya-chaap sticks, soak or boil them briefly (if needed) so they soften. Then remove them from sticks (if on sticks) and cut into bite-sized pieces.
In a mixing bowl, combine hung curd, ginger-garlic paste, Kashmiri red chili powder, turmeric, tandoori masala, garam masala, crushed kasuri methi, oil, lemon juice and salt. Mix until smooth and creamy.
Add the soya-chaap pieces to this marinade. Mix thoroughly so each piece is well coated.
Cover and refrigerate for at least 1 hour - longer (2-3 hrs or overnight), which imbues deeper flavour.
Heat a grill-pan or tava on high heat. Lightly brush with P Mark Mustard Oil.
Put the marinated soya chaap pieces on the tawa.
Grill/sear on high heat, turning occasionally, until pieces develop nice char marks and edges become crisp (approx 5–7 mins per side, depending on heat).
Once done, squeeze a little fresh lemon juice, drizzle/ brush a bit of melted butter or ghee, toss gently to coat and transfer to a serving plate.
Your Tandoori Soya Chaap is ready. Serve hot with green chutney or mint-coriander chutney, accompanied by sliced onions and lemon wedges.
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