Tandoori Soya Chaap is a contemporary delectable appetiser. It derives its preparation style from the Punjabi cuisine. Based on the lines of the tandoori dishes, this recipe easily finds its way to the appetiser section at any party in India.
Although it is a vegetarian recipe, it has the texture of a meat dish, making it a hot favourite!
Try this super easy recipe at your next party! Bon appétit!
15 soya sticks
2 cups yogurt
2 tbsp ginger-garlic paste
1 tsp salt
2 tsp coriander powder
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp black pepper powder
1 tsp garam masala powder
1 tsp dry ginger powder
1 tbsp cashew nut powder
1 tbsp dry fenugreek leaves, crushed
1 tsp red food colour
4 tbsp oil
Step 1: Whisk together in a large bowl, yogurt, ginger-garlic paste, salt, coriander, red chilli powder, turmeric powder, roasted cumin powder, black pepper powder, garam masala powder, dry ginger powder, cashew nut powder, crushed dry fenugreek leaves, and red food colour. Set aside.
Step 2: Wash the soya sticks and cut them into bite-size pieces; makes about 40 pieces in this recipe. Add them to the bowl above. Marinate for at least 1 hour.
Step 3: Heat 1 tbsp oil in a grill pan. Add the soya pieces from the marinade to the pan in batches of 10. Repeat the process with 1 tbsp oil with each batch. Grill on all sides, 4-5 minutes on each side.
Step 4: Place them in wooden skewers and serve hot with coriander-yogurt chutney!