29 Jun Tandoori Soya Chaap recipe in oven

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Last Updated on June 29, 2023 by blessmyfoodbypayal

Tandoori Soya Chaap recipe in oven with step wise pictorial and video method.

Tandoori Soya Chaap is a popular vegetarian dish originating from the Indian subcontinent. It consists of soy protein (soya chaap) marinated in a mixture of yogurt and spices, then cooked in a traditional tandoor clay oven. The result is a delicious and flavorful dish with a smoky aroma and a slightly charred exterior.

To prepare tandoori soya chaap, the first step is to marinate the soy chaap. The marination process involves mixing thick curd/yogurt with a variety of spices such as red chili powder, turmeric, cumin powder, dry mango powder, chaat masala, garam masala, ginger-garlic paste and many more . The chaap is then coated with this marinade, allowing the flavors to penetrate and infuse into the chaap. Marinating for minimum 30 minutes to at least a few hours, or overnight, is ideal for the best results.

Once the soya chaap has absorbed the flavors of the marinade, it is skewered onto long metal rods or bamboo skewers and then placed in a tandoor oven.

We do have metal rods but they were misplaced so used bamboo skewers for the purpose. But these skewers need to be soaked for 15-20 minutes before using.

The intense heat of the oven gives the chaap a smoky and slightly charred taste, enhancing its overall flavor profile.

In the absence of a tandoor, you can also use a grill or oven to achieve a similar effect.

Usually homes hardly have tandoors, so we have used oven for the purpose.

During the cooking process, it’s essential to periodically baste the chaap with oil or melted butter to keep it moist and prevent it from drying out. This also adds a rich glaze to the chaap and enhances its visual appeal. The cooking time may vary depending on the oven, but it usually takes around 15-20 minutes for the chaap to cook thoroughly.

While the chaaps were thoroughly roasted inside oven, but we were missing those black burnt spots, which are the trademark of charred soya chaap, so switched to open flame at the end of the cooking process.

Just moved on the chaaps over the open flame to give that desired effects.

Once the tandoori soya chaap is ready, it is served hot by tossing in chaat masala, lemon juice and cream or malai.

If you feel like, you can garnish it with fresh coriander leaves. It is commonly accompanied by mint chutney, onion slices, and lemon wedges, which provide a refreshing contrast to the smoky and spicy flavors of the chaap.

However we neither opted for coriander leaves not onion slices.

Tandoori soya chaap is a beloved dish among vegetarians and can be enjoyed as an appetizer, a main course, or even as a snack. It offers a tasty alternative to meat-based tandoori dishes, providing a protein-rich option for those following a vegetarian or vegan diet. With its enticing aroma, robust flavors, and unique texture, tandoori soya chaap is a delightful addition to any Indian cuisine menu.

Tandoori soya chaap is a popular for its delicious flavors and unique preparation style. It is a vegetarian dish that has gained immense popularity among both vegetarians and non-vegetarians due to its rich taste and texture.

STEP WISE PICTORIAL RECIPE OF TANDOORI SOYA CHAAP

MAKING OF TANDOORI SOYA CHAAP

1. Take 500 gram soya chaap and cut into pieces of reasonable size. (See notes below).

2. Take a bowl and add 5-6 tbsp thick curd/yoghurt, 2 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp black pepper powder, 1/2 tsp roasted cumin powder, 1/2 tsp Thanda Masala (or use garam masala), 1 tsp dry mint powder, 1 tsp kasuri methi, 1 tsp coriander powder, 1/2 tsp chaat masala, 1/2 tsp dry mango powder, 1/2 tsp black salt, Salt to taste, 1 tbsp gram flour/besan, 1 tbsp ginger garlic paste and 2 tsp mustard oil.

3. Give them a good mix.

4. Add chopped slices of soya chaap.

5. Mix well so that the entire soya chaap gets coated thoroughly.

6. Put a lid and place the bowl in refrigerator. Minimum time of refrigeration must be 30 minutes. Moderate time is 2 hours and maximum you can keep overnight. We kept it for 2 hours.

7. After 2 hours, thread the soya chaap pieces on bamboo skewers. Do soak the bamboo skewers for 15-20 minutes before using.

8. Preheat the oven @230°C for 10 minutes and place the skewers on wired rack of oven and brush the chaap with mustard oil.

9. Also keep the baking tray below the rack so that if anything drops, collects in the tray. Bake @230°C with only upper rod of oven on for 25- 30 minutes.

10. Turn the sides of chaap after half time and brush with more mustard oil and keep baking after turning the sides for 25-30 minutes or until chaaps turn brown in colour.

11. As the chaaps were thoroughly roasted but we love the dark burnt spots of chaar in them, so just roasted them again on flame for 1 to 2 minutes only. This step is optional but follow if you like that burnt spots on tandoori cooking.

FOR SERVING

12. Take the serving portion of chaaps and put them in a bowl.

13. Sprinkle some chaat masala and squeeze lemon juice over them.

14. Add a tablespoon of cream or malai.

15. Give a good mix to the chaaps.

Serve with green chutney or mayo or any other dip of your choice.

NOTES

If you feel that the soya chaap you are using is hard, then boil them for 5-7 minutes or soak for 30 minutes.
Every city and state has its own way of cooking and serving. Likewise tandoori chaap is prepared differently. Somewhere big pieces of capsicum and onion are also thread in bamboo skewers. However in our city, it is purely chaap which is prepared. So choice is yours, if you like, you can add capsicum and onion alongwith chaap.
If you don’t have oven, you can directly char the soya chaap on flame, like we have done at step no. 11.
The another way to do it without oven is non stick tawa/pan or grill pan.
In case you are planning to make it for a small house party, then roast them in tandoor ahead of time. Once need to serve, just reheat and serve after tossing in chaat masala, lemon juice and cream/malai.
As we have made this recipe during summers, so used Thanda Masala. But you can use garam masala.

ALSO SEE

TANDOORI SOYA CHAAP IN OVEN – RECIPE CARD

Tandoori Soya Chaap recipe in oven

blessmyfoodbypayal

Tandoori Soya Chaap is a delicious vegetarian dish made with marinated soya chaap and charred in oven.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Resting time 2

Course Appetizer, snacks

Cuisine North Indian

Servings 3

Ingredients

FOR MAKING TANDOORI SOYA CHAAP

500 gram Soya Chaap (about 6-7 sticks)
5-6 tbsp thick curd/yoghurt
2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp roasted cumin powder
1/2 tsp Thanda Masala (or use garam masala)
1 tsp dry mint powder
1 tsp kasuri methi
1 tsp coriander powder
1/2 tsp chaat masala
1/2 tsp dry mango powder
1/2 tsp black salt
Salt to taste
1 tbsp gram flour/besan
1 tbsp ginger garlic paste
2 tsp mustard oil

FOR SERVING TANDOORI SOYA CHAAP

Pinches of Chaat masala
Lemon juice as per need
1-2 tbsp fresh cream or malai
Coriander chutney

Instructions

MAKING OF TANDOORI SOYA CHAAP

Take 500 gram soya chaap and cut into pieces of reasonable size. (See notes below)
Take a bowl and add 5-6 tbsp thick curd/yoghurt, 2 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp black pepper powder, 1/2 tsp roasted cumin powder, 1/2 tsp Thanda Masala (or use garam masala), 1 tsp dry mint powder, 1 tsp kasuri methi, 1 tsp coriander powder, 1/2 tsp chaat masala, 1/2 tsp dry mango powder, 1/2 tsp black salt, Salt to taste, 1 tbsp gram flour/besan, 1 tbsp ginger garlic paste and 2 tsp mustard oil.
Give them a good mix.
Add chopped slices of soya chaap.
Mix well so that the entire soya chaap gets coated thoroughly.
Put a lid and place the bowl in refrigerator. Minimum time of refrigeration must be 30 minutes. Moderate time is 2 hours and maximum you can keep overnight. We kept it for 2 hours.
After 2 hours, thread the soya chaap pieces on bamboo skewers. Do soak the bamboo skewers for 15-20 minutes before using.
Preheat the oven @230°C for 10 minutes and place the skewers on wired rack of oven and brush the chaap with mustard oil.
Also keep the baking tray below the rack so that if anything drops, collects in the tray. Bake @230°C with only upper rod of oven on for 25- 30 minutes.
Turn the sides of chaap after half time and brush with more mustard oil and keep baking after turning the sides for 25-30 minutes or until chaaps turn brown in colour.
As the chaaps were thoroughly roasted but we love the dark burnt spots of chaar in them, so just roasted them again on flame for 1 to 2 minutes only. This step is optional but follow if you like that burnt spots on tandoori cooking.

FOR SERVING

Take the serving portion of chaaps and put them in a bowl.
Sprinkle some chaat masala and squeeze lemon juice over them.
Add a tablespoon of cream or malai.
Give a good mix to the chaaps.
Serve with green chutney or mayonnaise or any other dip of your choice.

Notes

If you feel that the soya chaap you are using is hard, then boil them for 5-7 minutes or soak for 30 minutes.
Every city and state has its own way of cooking and serving. Likewise tandoori chaap is prepared differently. Somewhere big pieces of capsicum and onion are also thread in bamboo skewers. However in our city, it is purely chaap which is prepared. So choice is yours, if you like, you can add capsicum and onion alongwith chaap.
If you don't have oven, you can directly char the soya chaap on flame, like we have done at step no. 11.
The another way to do it without oven is non stick tawa/pan or grill pan.
In case you are planning to make it for a small house party, then roast them in tandoor ahead of time. Once need to serve, just reheat and serve after tossing in chaat masala, lemon juice and cream/malai.
As we have made this recipe during summers, so used Thanda Masala. But you can use garam masala.