Preparation Time
    40 Mins
    Spice Level  

Tandoori Spicy Tawa Soya Chaapby Julia Carmen Desa

Rs. 450 Serves 2
2 (Servings)

Soya chaap is a dish originating in South Asia where it remains popular in India and Pakistan. It is traditionally small pieces of soya baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt- essentially a vegetarian take on tandoori chicken tikka. The word tikka means "bits" or "pieces". It is also a dish served in Punjabi cuisine.

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Rs. 450Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories448


    Non Stick Wok
    Salt & Pepper

INGREDIENTSPortion for 2

    300g fresh soya chaap
    1 tbsp ginger garlic paste
    1 small red bell pepper
    4 bird eye chili
    4 rumali rotis
    1/2 cup yogurt
    Dry spice mix
    1/2 cup cheddar cheese
    1/2 cup onion
    1 lemon
    2 tbsp coriander leaves
    2 tbsp vegetable oil

    Julia Carmen Desa

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      Marinate the soya chaap in ginger garlic paste Empty the soya pieces into a bowl and add ginger garlic paste along with 1/2 tsp salt (not provided). Use your hands to mix well and keep aside for 10 minutes. Meanwhile, roast the bell pepper.


      Roast bell pepper While the chaaps marinate, place the whole bell pepper on a gas stove on high flame. Keep turning sides so that the skin becomes charred (black) on the outside. After 5-6 minutes take off heat, place in a bowl and cover with a lid immediately. Let it sit for 5 minutes.


      Make a paste with roasted bell pepper and red chili Peel the charred skin off the bell pepper (do not wash it) and chop it up. Place in a food processor along with the red chili and blend to a fine paste.


      Marinate the soya chaap with more flavors In a bowl, mix together yogurt, cheese, dry spice mix and roasted bell pepper paste. Add the soya marinating in ginger garlic to this new mixture and toss well. Marinate for another 15 minutes (If you want to marinate longer, you can).


      Fry the marinated soya chaap Heat oil in a non-stick wok for 2 minutes on high flame; add half the soya into the wok leaving out the excess marinade. Fry for 6 minutes turning once after every two minutes. Take out on a plate and repeat the same process for the next batch.


      Dry off the marinade and serve Take all the soya chaap out of the wok; add the leftover marinade to the oil and dry it off on high flame for 2-3 minutes. Mix the cooked soya in the marinade and coriander leaves. Warm the rumali roti, serve the soya chaap along with onion slices and a good squeeze of lemon.

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