Tandoori soya chaap
Tandoori soya chaap, from above
VegDelhi

Tandoori soya chaap

Chewy soya chaap sticks in a smoky red marinade. Delhi's vegetarian street kebab.

50 minTime
29 gProtein each
mediumSpice
The meat of Delhi vegetarians2 chapters · 1 min read

Make it your way

Grandma's wayDelhi style tandoori soya chaap.
The original
403kcalsame
29 gproteinsame
7 gfibresame
50minutessame

Tandoori soya chaap.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Soya chaap8 sticks, cut in pieces
Hung curd (greek yogurt)½ cup
Ginger garlic paste1 tbsp
Kashmiri chilli powder2 tsp
Garam masala1 tsp
Kasuri methi (dried fenugreek leaves)1 tsp
Chaat masala1 tsp
Mustard oil1½ tbsp
Lemon juice2 tsp
Saltto taste
Onion1, in rings
Butter1½ tbsp, melted

Method

4 steps
  1. 1Boil chaap pieces 5 minutes, drain and pat dry.
  2. 2Mix hung curd, ginger garlic, spices, mustard oil, lemon and salt; coat chaap and rest 30 minutes.
  3. 3Skewer and grill at 230 C or over coals for 12 to 15 minutes, basting with butter.
  4. 4Toss with onion rings, chaat masala and lemon.
Serve it like this

Serve piled on onion rings with lemon wedges and green chutney, Delhi stall style. Hot.

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Make it a meal

What goes with Tandoori soya chaap: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rumali roti45 min
On the side Hari chutney10 min
On the side Laccha pyaaz10 min
To drink Masala chaas10 min
To drink Sweet lassi10 min
Something sweet Atte ki panjiri45 min
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