Dry Tandoori Soya Chaap Recipe

Here comes the most Royal Mughlai Dish of all; the king of all things Soya, “Dry Tandoori Soya Chaap”. The first time I came across uncooked soya chaap sticks in the market, I was told it is a vegetarian thing and this had me wondering how can something like this be vegetarian (that was before I came to know its made of soya, haha) I am guessing not many people will like this dish in the first instant (wait for the magic to unfold!), especially those that are pure vegetarian or vegan. But for those who have recently converted to vegetarianism or veganism, their saviour is here!!

Magic Tip: Preparing a dry dish of Soya Chaap is actually better taste wise. (unless you have a problem otherwise!) The gravy dish of the same is not that appealing to the taste buds and it doesn’t always end up in a perfect condition once you cook it!

So, assuming you are not taking a chance for your taste buds, here is the recipe of Dry Tandoori Soya Chaap:

Step 1) Wash and dry the soya chaap sticks bought from market (Its easily available these days).

Step 2) Once it dries, apply ginger, garlic, green chilly and salt on the sticks and keep aside for 10 minutes for marination.

Step 3) Take a bowl and mix together curd, black pepper powder, coriander powder, turmeric powder, red chili powder, garam masala powder, chaat masala powder, butter and salt.

Step 4) Keep the mixture prepared in Step 3 in the refrigerator for 1-2 hrs.

Step 5) Heat a heavy bottomed pan and apply oil all over it.

Step 6) Put the marinated soya chaap sticks on the pan/tawa and let it cook on each side for few minutes.

That’s how easy it is to prepare this royal dish!

But why try this dish?

Soya beans are as a vegetarian and lactose alternative for many foods.

The key benefits of soya are its high protein content, vitamins, minerals and insoluble fibre. The soya bean has been transformed into a number of popular soya based foods including:

  • Miso – a fermented soya bean paste that is used as a flavouring. It is a good source of many minerals.
  • Tempeh – made by cooking soya beans and forming a textured, solid ‘cake’. It is a very good source of protein, B vitamins and minerals.
  • Tofu – made from soya milk by It is an excellent source of iron and calcium and a very good source of protein.
  • The high fibre content makes soya beans and other soya containing foods valuable in cases of constipation, high cholesterol and type -2 diabetes.

Want me to cook more soya dishes and upload recipes? Just drop in a comment!

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