Tandoori Soya Chaap Tikka – Chaap Sticks Street Style Recipe – CookingShooking

#Appetizers & Snacks #Punjabi Recipes #Street Style
Tandoori Soya Chaap Tikka – Chaap Sticks Street Style Recipe – CookingShooking
ionicons-v5-c 2 hrs 30 mins

Hey Foodies, Today let’s make Tandoori Soya Chaap Tikka. A delicious vegetarian take on the tandoori chicken tikka. This versatile dish can be served as a starter; it’s made with soya pieces marinated in a heavy marinade of  rich spices, cream and butter. The uniqueness of this recipe is you can prepare this dish in tandoori style without using a tandoor. You can cook it directly over high heat and still get the same street style taste which we all crave for.

Tandoori Soya Chaap Tikka – Chaap Sticks Street Style Recipe – CookingShooking

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Tandoori Soya Chaap Tikka – Chaap Sticks Street Style Recipe – CookingShooking

Tandoori Soya Chaap Tikka – Chaap Sticks Street Style Recipe – CookingShooking

Hey Foodies, Today let’s make Tandoori Soya Chaap Tikka. A delicious vegetarian take on the tandoori chicken tikka. This versatile dish can be served as a starter; it’s made with soya pieces marinated in a heavy marinade of  rich spices, cream and butter. The uniqueness of this recipe is you can prepare this dish in tandoori style without using a tandoor. You can cook it directly over high heat and still get the same street style taste which we all crave for.

Prep Time Cook Time Total Time
2 hrs 30 mins 2 hrs 30 mins
INGREDIENTS:
For the Marinade
  • Yogurt / Dahi - 6 tbsp
  • Kashmiri Red Chili Powder - 3 tsp
  • Chat Masala - 1/2 tsp
  • Kasoori methi - 1 tsp
  • Black Salt - 1 tsp
  • Cumin Powder - 1/2 tsp
  • salt - to taste
  • Garam Masala - 1/2 tsp
  • Pudina Powder - 1 tsp or fresh chopped pudina/mint
  • Black Pepper - 1/2 tsp
  • Butter - 2 tbsp melted
  • turmeric powder - 1/2 tsp
  • Food Color - pinch
  • Soya Chaaps - 9 Pieces
  • Cream - 2 tbsp or malai optional
For Basting / Brushing
  • Butter - 3 tbsp melted
For Assembling
  • Onion - 1 medium sliced
  • fresh coriander leaves - 1 tbsp finely chopped
  • Lemon Juice - 1 tsp
  • Green Chili - 1 tsp finely chopped
  • Red Chili Powder - 1 tsp
  • Chat Masala - 1/2 tsp
  • Garam Masala - 1/4 tsp
  • Cream - 1 tbsp or malai or mayonnaise
  • Butter - 3-4 tbsp melted
RECIPE STEPS:
For Marinade
  1. In a large mixing bowl combine dahi, Kashmiri red chili, chat masala, kasoori methi, black salt, cumin powder, salt, garam masala, pudina powder, black pepper, turmeric and melted butter.
    In a large mixing bowl combine dahi, Kashmiri red chili, chat masala, kasoori methi, black salt, cumin powder, salt, garam masala, pudina powder, black pepper, turmeric and melted butter.
  2. You can add the food colour at this stage. Mix all the ingredients well and set aside.
    You can add the food colour at this stage. Mix all the ingredients well and set aside.
For Making
  1. Drain and wash the soya chaap, ensure the chaap texture is fibrous and firm.
    Drain and wash the soya chaap, ensure the chaap texture is fibrous and firm.
  2. There are two ways to cut the soya chaap. Lengthwise- by slicing it into half and remove the stick. This type of cut will give you much better flavour. 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. This type of cut will give you less flavour.
    There are two ways to cut the soya chaap. Lengthwise- by slicing it into half and remove the stick. This type of cut will give you much better flavour. 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. This type of cut will give you less flavour.
  3. Next in the marinade mixture add cream, this will make the chaaps richer and tastier.
    Next in the marinade mixture add cream, this will make the chaaps richer and tastier.
  4. Add the soya chaap pieces into the prepared marinade mixture and stir until all the chaaps are well coated.
    Add the soya chaap pieces into the prepared marinade mixture and stir until all the chaaps are well coated.
  5. Once done cover and keep aside for minimum of 30 minutes or maximum of 2 hours or more. The longer you keep the better the flavour.
    Once done cover and keep aside for minimum of 30 minutes or maximum of 2 hours or more. The longer you keep the better the flavour.
  6. Next start to skewer the soya chaap pieces on the steel skewers, piece by piece for diced pieces and for long pieces just insert from one edge and remove from the other edge.
    Next start to skewer the soya chaap pieces on the steel skewers, piece by piece for diced pieces and for long pieces just insert from one edge and remove from the other edge.
  7. Cook the soya chaaps over direct flame, for 2-3 minutes or until you see small black spots.
    Cook the soya chaaps over direct flame, for 2-3 minutes or until you see small black spots.
  8. Once all the sticks are done, baste or brush melted butter on each side of the soya chaaps. This step will give extra flavour and a nice coating in the soya chaaps.
    Once all the sticks are done, baste or brush melted butter on each side of the soya chaaps. This step will give extra flavour and a nice coating in the soya chaaps.
  9. Once done broil the soya chaaps over high heat again, for 1 minute or until you get black spots on the soya chaaps.
    Once done broil the soya chaaps over high heat again, for 1 minute or until you get black spots on the soya chaaps.
  10. You can simply remove the long soya chaaps from the skewers and cut them into bite size pieces. One soya chaap stick will give you about 6 pieces.
    You can simply remove the long soya chaaps from the skewers and cut them into bite size pieces. One soya chaap stick will give you about 6 pieces.
  11. And for the diced soya chaaps skewers you can cut, by cutting them all the way through from the centre.
    And for the diced soya chaaps skewers you can cut, by cutting them all the way through from the centre.
For Assembling
  1. In a large mixing bowl combine the soya chaaps pieces, onions, coriander, lemon juice, green chili, red chili powder, chat masala, garam masala, cream and finally melted butter. Give it a good stir.
    In a large mixing bowl combine the soya chaaps pieces, onions, coriander, lemon juice, green chili, red chili powder, chat masala, garam masala, cream and finally melted butter. Give it a good stir.
For Serving
  1. Serve the delicious Soya Chaaps with sliced onions and green chutney in a disposable plate, just like street style.
    Serve the delicious Soya Chaaps with sliced onions and green chutney in a disposable plate, just like street style.
RECIPE NOTES :

Notes: If you do not have pudina powder then you can use chopped fresh pudina /mint. You can also bake these soya chaaps in a preheated oven at 250°C for 10 minutes. You can also cook it in a very hot tava on high heat. You can keep the butter, brushed / basted soya chaaps for 6-7 hours. You can prepare the soya chaaps in advance at this stage. During the final stage you can use Mayonnaise instead for cream. Tips: If you do not have steel skewers then you can use wooden sticks, and if you are making it in the tava then you would not require any sticks. Place a piece of foil around the gas burner; this will avoid the area from becoming messy.

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