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