Let’s get familiar with Soya Chaap
What is Soya Chaap? Soya chaap is a vegetarian Indian dish prepared from soybeans. It’s a street food in India, commonly sold at roadside stalls. Typically, it’s served with roti or eaten along with a variety of chutneys. Soya chaap is an excellent meat substitute and blends well with all kinds of dishes. It’s made by grinding soybeans or soy chunks, mixing them, and then coating them in all-purpose flour. For a healthier option, wheat flour can be used instead. So, how is it different from seitan? Seitan and soya chaap are different types of vegetarian meat. Soya chaap, which is produced from soybeans, has a meaty feel. It is frequently utilised in Indian food and is known for its adaptability. However, seitan, is made from the wheat protein known as gluten. Although. it doesn’t have any soy-based components, it has a solid meat-like feel. Since, seitan is not gluten-free but soy cheap is, the decision between the two depends on dietary preferences and any gluten sensitivities.
Ingredient and Substitute List
Ingredients:
Soya chaap sticks, stick removed and sliced into 1-inch thick slices horizontally Thick soy yogurt Kashmiri red chili powder Ground coriander Ground cumin Ground turmeric Garam masala Smoked paprika Amchur (Dry mango powder) Lemon juice Oil to season the grill (Preferably mustard oil
Substitutes:
If not, any cooking oil with a high smoke point, such as vegetable or canola oil, can be used to season the grill.
How to make Tandoori Soya Chaap (Steps and methods)
In a large bowl, combine yogurt and a mixture of aromatic spices.
Spices include grated ginger, garlic, chili powder, cumin, coriander, and garam masala. Mix everything thoroughly until you have a well-blended marinade.
Pro-tip: To enhance the flavor of the tandoori soya chaap and achieve a restaurant-quality taste, consider adding a dash of mustard oil to the marinade. This gives a distinctive, restaurant-style flavor to the dish.
Add the soya chaap pieces to the marinade in the bowl. Ensure that each piece is coated evenly with the mixture. I added paprika for an extra smoky kick to the dish.
This marinating process allows the soya chaap to absorb the delicious flavors. Let the marinated soya chaap sit for about 30 minutes to an hour.
While the soya chaap is marinating, prepare your grill. Season it and heat it to a medium-high temperature. You want it to be hot enough to create a nice char on the soya chaap.
After marinating, skewer the well-coated soya chaap pieces onto either metal or wooden skewers.
If you’re using wooden skewers, make sure to soak them in water for about 30 minutes to prevent them from burning on the grill.
Place the skewered soya chaap on the preheated grill. Grill them on each side for a few minutes until you achieve a char and the soya chaap is thoroughly cooked.
Once the tandoori soya chaap is cooked to your liking, serve it hot. Garnish with fresh sliced onions and serve alongside mint-cilantro chutney. Enjoy!
How to create tandoor like flavour if you don’t have a grill or tandoor
Storage: You can keep the marinated soya chaap in the fridge for up to a week or freeze it and defreeze before grilling. Let me know in the comments how you liked this indian street food. Follow @beextravegant for more recipes. Check out my other recipes:
