Tandoori Soya Chaap
Protein-rich soya sticks marinated in yogurt and spices, grilled to perfection.
About this dish
Soya Chaap is Punjab's beloved vegetarian answer to the meat tikka. Made from soybean chunks and flour wrapped around wooden sticks, it mimics the texture of meat remarkably well. This dish became a street-food phenomenon in cities like Amritsar and Ludhiana, prized for its ability to soak up heavy yogurt marinades and char beautifully in a clay oven.
Ingredients
The Chaap
- 500g Soya Chaap sticks (canned or fresh)
- 1 liter Water for boiling
- 1 tsp Salt
The Marinade
- 1 cup Thick Hung Curd (Greek yogurt)
- 1 tbsp Ginger-garlic paste
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Chaat Masala
- 1 tsp Roasted Cumin powder
- 1 tbsp Roasted Gram flour (Besan)
- 1 tbsp Mustard oil
- 1 tsp Kasuri methi, crushed
Basting and Garnish
- 2 tbsp Melted butter
- 1 small Red onion, sliced into rings
- 1 Lemon, cut into wedges
- 1 tbsp Fresh mint chutney
Method
- 1
Prepare the Soya Chaap
Remove the soya chaap from the sticks (or leave them on if preferred) and boil in salted water for 5-8 minutes. This softens the layers and removes any canned smell. Drain and pat completely dry with a kitchen towel.
- 2
Cut and Texture
Slice the chaap into 1.5-inch thick rounds. This exposes the inner layers, allowing the marinade to penetrate deep into the core, which is essential for flavor.
- 3
Whisk the Marinade
In a large bowl, whisk the hung curd until smooth. Add the mustard oil, spices, and the roasted besan. The besan acts as a binding agent, ensuring the marinade sticks to the soya during grilling.
- 4
Marination
Add the chaap pieces to the marinade and coat thoroughly using your hands. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge) for the best flavor development.
- 5
Skewer the Chaap
Thread the marinated pieces onto metal or soaked wooden skewers, leaving a small gap between each piece to ensure even heat circulation and charring.
- 6
The Grilling Process
Preheat your oven to 220°C (430°F) or prepare a charcoal grill. Place the skewers inside and grill for 12-15 minutes, turning once halfway through. Look for dark charred spots on the edges.
- 7
Baste with Butter
Remove the skewers briefly and generously brush the chaap with melted butter. Return to the grill for another 2-3 minutes; the butter will flare up and create a smoky, tandoori aroma.
- 8
Smoke Effect (Optional)
For an authentic dhaba taste, place a red-hot charcoal in a small bowl amidst the cooked chaap, pour a drop of ghee over it, and cover the container for 2 minutes to infuse smoke.
- 9
Plating
Slide the chaap off the skewers onto a serving platter. Sprinkle with extra chaat masala and a squeeze of fresh lemon juice while still piping hot.
Notes & variations
- If you don't have hung curd, strain regular yogurt in a muslin cloth for 2 hours.
- To make it vegan, replace yogurt with cashew cream and butter with oil.
- Leftover grilled chaap can be added to a tomato gravy to make 'Soya Chaap Masala'.
- Adding a drop of edible orange food color is common in restaurants but best avoided at home.
Serve with
Mint-coriander chutney, laccha onions, and hot buttered garlic naan.
Cook's note
Prick the soya chaap with a fork before marinating to allow the spices to reach the innermost layers.