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Tandoori soya chaap
Roasted soya chaap sticks
ਤੰਦੂਰੀ ਸੋਇਆ ਚਾਪ: soya chaap sticks in a smoky spiced yogurt marinade, roasted in a hot oven (plus 1 hour marinating)
Soya chaap started as a meat-free answer for Delhi's Punjabi vegetarians and is now a street-food world of its own: in Old Delhi and along the food streets of Ludhiana and Amritsar, carts roast trays of skewered chaap over charcoal until the edges blister, then finish them with butter, lemon and chaat masala. Store-bought chaap sticks, layered soya and wheat wrapped round wooden sticks, are chewy and meaty and take a marinade beautifully. The mistake is marinating them wet and with runny yogurt, which slides off in the oven; pat the chaap dry and use thick hung curd. Chef's tip: for malai chaap, swap the chilli marinade for cream, cashew paste, white pepper and cardamom, and roast a little lower so it stays pale.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chaap
- 14 oz soya chaap sticksstore-bought, drained if in brine
- 1 onioncut into petals
- 1 green pepper (capsicum)cut into 3 cm squares
For the marinade
- 1 tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)crushed
- 1 tbsp besan (gram flour)dry-roasted until nutty
- 1 tbsp mustard oil
- 1 tbsp lemon juice
- ¾ tsp salt
To finish
- 2 tbsp buttermelted
- 1 tsp chaat masala
- 1 lemon (optional)cut into wedges
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Method
0/7 doneStep 1: Rinse 14 oz soya chaap sticks if it came in brine and pat completely dry with a cloth. Slide the pieces off the sticks if you like, and cut into 4 cm chunks.
5 minStep 2: Warm 1 tbsp mustard oil in a small pan until it just smokes, then let it cool for a minute; this takes away its raw bite.
2 minStep 3: Whisk 5 ½ oz hung curd (thick strained yogurt) with 1 tbsp ginger-garlic paste, 2 tsp Kashmiri chilli powder, 1 tsp garam masala, 1 tsp kasuri methi (dried fenugreek leaves), 1 tbsp besan (gram flour), 1 tbsp lemon juice, ¾ tsp salt and the cooled oil into a thick paste.
3 minStep 4: Coat 14 oz soya chaap sticks, 1 onion and 1 green pepper (capsicum) in the marinade, cover and chill for 1 hour (up to 6 hours).
5 minStep 5: Heat the oven to 450°F (fan 400°F) with a rack near the top. Thread the chaap, onion and capsicum onto skewers, or spread on a foil-lined tray with a rack on it.
5 minStep 6: Roast for 12 minutes, brush with 2 tbsp butter, turn and roast 8–10 minutes more until the marinade is dry and the edges are charred in spots. Finish 2 minutes under a hot grill for more colour.
22 minStep 7: Sprinkle with 1 tsp chaat masala and serve at once with 1 lemon and green chutney.
1 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 24 g
- Carbs
- 16 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tandoori soya chaap take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
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