Tandoori Soya Chaap in Air Fryer Recipe
Our tandoori soya chaap in air fryer, is a no-guilt recipe! It's a super easy recipe but is loaded with tandoori flavors, minus all the deep-frying. You don't have to wait for a special occasion to enjoy this street style soya chaap. Enjoy it as a main course or simple serve it as an appetizer at your next party, you are sure to impress the crowd. This recipe is perfect either ways.
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Servings:
servingsCalories:
Ingredients
- 1 can Soya Chaap
- 3 tablespoon hung curd
- 2 tablespoon fresh cream
- 3 tablespoon mustard oil
- 2 tablespoon lemon juice
- 2 tablespoon ginger garlic paste
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon turmeric
- 2 teaspoon dried kasuri methi
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- salt to taste
- sliced onion for garnish
- chaat masala 1 teaspoon for garnish
- freshly chopped cilantro for garnish
Instructions
- How to make Tandoori Soya Chaap in the Air FryerBegin with discarding the brine from the soya chaap container. Rinse the chaap in running water and add the chaap sticks to a pot of boiling water. Boil for 10 minutes, this will help open up the chaap layers enabling the marination to coat.
- Once the chaap is boiled remove it from the pot using tongs and place them lined in a tray or plate. Pat dry with a paper towel and remove the excess water from all sides.
- Allow the chaap to cool for a couple minutes until you ready to comfortably remove the chaap from the stick. Once you remove the chaap from the stick, cut the chaaps into 4 to 5 bite size portions.
- In a large bowl, add all the bite size chaaps, yogurt, cream, lemon juice, ginger garlic paste, spices like turmeric, Kashmiri red chili powder, coriander powder, cumin. powder, kasuri methi, salt and mustard oil.
- Coat all the bite size pieces evenly with the mixture and keep aside for atleast 30 minutes minimum for the marinade flavors to absorb into the chaap. For best flavors keep aside for 6 hours.[mv_img id="35117"]
- Next layer the air fryer basket with parchment paper and arrange the pieces in the air fryer baster in a single layer without over crowing them.
- Air fryer for 10 mins at 390 F for 10 minutes flipping sides half way through. Repeat for the remaining batch. Please note cooking times can vary depending on the air fryer.
- Arrange in a platter of plate, garnish with chaat masala, lemon juice and freshly chopped cilantro. Serve it with green chutney and red onions. [mv_img id="35118"]
- Using an Oven: Preheat your oven to 200°C (or 392°F). Arrange the marinated Soya Chaap on a baking tray lined with aluminum foil for easy clean-up, and bake for 15-20 minutes or until the chaap is well cooked and slightly charred.
- Using a Grill Pan: Heat the grill pan and brush it with oil. Arrange the Soya Chaap on the grill and cook until it develops a nice char. Remember to turn them frequently for even cooking.
- Thread on Skewers : You can thread the soya chaap chunks on skewers and cook them directly on a gas stove top for the best smoky flavors.
Video
Notes
Boiling the soya chaap is not mandatory but it definitely opens up the layers of the chaap specially when you are not deep drying the chaap.Marination matters: the longer you let your Soya Chaap marinate, the more flavorful it will be. Aim for at least 4-5 hours, or even better if left overnight.No overlapping: To provide even cooking, make sure the chaap pieces don't overlap in the air fryer. If they’re overcrowded, they will not cook evenly.
Nutrition
Serving: 1g
