Tandoori Soya Chaap – Indian Mock Meat Skewers

If you have never tried Soya Chaap, then you are missing out on so much, my friend. Check this easy to make tandoori soya chaap recipe that will be an instant hit among your friends and family. Soya Chaap is a dish made from soybeans, marinated in aromatic spices, and grilled in a tandoor, grill or oven. This recipe involves marinating soya chaap in a flavorful tandoori masala blend, grilling it to a golden brown, and serving it alongside sliced onions or creamy mint chutney. If you’re up for a flavorful and protein-packed treat, you’ve got to try my recipe!

Let’s get familiar with Soya Chaap

What is Soya Chaap?
Soya chaap is a vegetarian Indian dish prepared from soybeans. It’s a street food in India, commonly sold at roadside stalls. Typically, it’s served with roti or eaten along with a variety of chutneys. Soya chaap is an excellent meat substitute and blends well with all kinds of dishes. It’s made by grinding soybeans or soy chunks, mixing them, and then coating them in all-purpose flour. For a healthier option, wheat flour can be used instead.

So, how is it different from seitan?

Seitan and soya chaap are different types of vegetarian meat. Soya chaap, which is produced from soybeans, has a meaty feel. It is frequently utilised in Indian food and is known for its adaptability. However, seitan, is made from the wheat protein known as gluten. Although. it doesn’t have any soy-based components, it has a solid meat-like feel. Since, seitan is not gluten-free but soy cheap is, the decision between the two depends on dietary preferences and any gluten sensitivities.

Ingredient and Substitute List

Ingredients:

• Soya chaap sticks, stick removed and sliced into 1-inch thick slices horizontally
• Thick soy yogurt
• Kashmiri red chili powder
• Ground coriander
• Ground cumin
• Ground turmeric
• Garam masala
• Smoked paprika
• Amchur (Dry mango powder)
• Lemon juice
• Oil to season the grill (Preferably mustard oil

Substitutes:

1. Soya Chaap: If you can’t find soya chaap, you can substitute with soy tofu or lentil tofu.
2. Thick Soy Yogurt: You can substitute it with any thick vegan yogurt, such as almond or coconut yogurt.
3. Kashmiri Red Chili Powder: Substitute with regular red chili powder, adjusting the quantity to your preferred level of spiciness.
4. Amchur: If you don’t have amchur (dried mango powder), you can use lemon or lime zest as a substitute to add a tangy flavor.
5. Oil for Seasoning the Grill: Go for mustard oil. Mustard oil is commonly used for grilling because of its distinct and bold flavor, high smoke point, traditional significance in certain cuisines, and natural antimicrobial properties. It adds a unique taste to grilled dishes and can withstand the high heat of grilling while also contributing to food safety.

If not, any cooking oil with a high smoke point, such as vegetable or canola oil, can be used to season the grill.

How to make Tandoori Soya Chaap (Steps and methods)

In a large bowl, combine yogurt and a mixture of aromatic spices.

• Spices include grated ginger, garlic, chili powder, cumin, coriander, and garam masala. Mix everything thoroughly until you have a well-blended marinade.

Pro-tip: To enhance the flavor of the tandoori soya chaap and achieve a restaurant-quality taste, consider adding a dash of mustard oil to the marinade. This gives a distinctive, restaurant-style flavor to the dish.

• Add the soya chaap pieces to the marinade in the bowl. Ensure that each piece is coated evenly with the mixture. I added paprika for an extra smoky kick to the dish.

This marinating process allows the soya chaap to absorb the delicious flavors. Let the marinated soya chaap sit for about 30 minutes to an hour.

• While the soya chaap is marinating, prepare your grill. Season it and heat it to a medium-high temperature. You want it to be hot enough to create a nice char on the soya chaap.

• After marinating, skewer the well-coated soya chaap pieces onto either metal or wooden skewers.

• If you’re using wooden skewers, make sure to soak them in water for about 30 minutes to prevent them from burning on the grill.

• Place the skewered soya chaap on the preheated grill. Grill them on each side for a few minutes until you achieve a char and the soya chaap is thoroughly cooked.

• Once the tandoori soya chaap is cooked to your liking, serve it hot. Garnish with fresh sliced onions and serve alongside mint-cilantro chutney. Enjoy!

How to create tandoor like flavour if you don’t have a grill or tandoor

1. Cook the soya chaap on a pan on medium to high heat until cooked on all sides.
2. In a small heatproof container or tray, add a piece of charcoal (preferably natural hardwood charcoal). Heat the charcoal directly on your stovetop until it’s red-hot. You can use tongs for this.
3. Carefully transfer the hot charcoal to a corner of your oven. Place it on a small piece of foil within the oven to catch any ashes.
4. Drizzle a small amount of cooking oil (such as vegetable oil) directly onto the hot charcoal. This will create smoke.
5. Quickly close the oven door to trap the smoke inside. Let the cooked soya chaap and smoke stay for about 10-15 minutes. The longer you keep it, the stronger the smoky flavor will be.

Storage: You can keep the marinated soya chaap in the fridge for up to a week or freeze it and defreeze before grilling.

Let me know in the comments how you liked this indian street food. Follow @beextravegant for more recipes.

Check out my other recipes:

1. Vegan Chorizo
2. Vegan Korean Hot Dogs
3. Vegan Biryani