It’s the time to cook some vegetarian Tandoori Style Soya Chaap Recipe. Well, it’s my favorite dish as it seems that we are eating non-veg. This is a dish of South Asia but it gets popularity from India to some other countries. Well, you can serve it as a starter; it is made up of soya pieces and marinated in a heavy marinade of rich spices, cream, and butter. You can prepare this dish in Tandoori style without the use of tandoor that is the uniqueness of this dish by cooking it over the high heat and still gets the same street style taste which we all carve for it. It takes nearly about 3 hours in which 30 minutes are enough to cook it. Let’s have a look on Soya Chaap Recipe:-
Ingredients To Make Tandoori Style Chaap
For marination, you need 3 tsp red chili powder, 1tsp fresh chopped mint, black salt, turmeric powder, kasoori methi, pinch food color and 9 pieces of soya chaaps. And you need onion slices, chat masala, lemon juice, butter melted, fresh coriander leaves, green chili, and some other vegetables. This is the key list of all the ingredients that you need to make Tandoori Style Chaap Recipe.
How To Make Tandoori Style Soya Chaap Recipe
For the marinade, you need to mix curd, Kashmiri red chili, spice powder mix, cumin powder, black pepper, salt, turmeric, fenugreek, mint powder and melted butter in a big bowl. After mixing all the ingredients well then you can add food color. Now, it is the turn to make preparations for cooking. Firstly wash and drain the soya Chaap and ensure that the texture of Chaap must be fibrous and firm. After that, you have to cut the soya chaap.
Well, there are two ways to cut soya Chaap either you can cut it, lengthwise- by slicing it into two half or remove sticks, this type of the cut will give you more flavor. Dicing – you can remove the stick by pulling it out and then cutting it into 2 or 3 pieces, the texture has to be porous and spongy and this type of cut gives you less flavor. In the next step, add cream in the marinade material and mix it well. After that, mix the soya Chaap pieces and stir until all the Chaaps are well coated.
Now, cover the bowl with lid and keep aside at least for 30 minutes or a maximum of 2 hours or more. The longer you keep better the flavor. In the next step, you can start to skewer the soya Chaap pieces on the metal skewer, piece by piece for diced and long pieces just insert from one edge and remove from the other edge. Then you can cook it for 2-3 minutes over direct flame until the black spots appear on it. Now, you can simply remove the long soya chaaps from the skewers and cut them into small pieces. One soya Chaap stick will give you about 6 pieces and for the diced soya chaaps skewers you can cut, by cutting them all the through from the center.