TANDOORI SOYA CHAAP

TANDOORI SOYA CHAAP / VEGETARIAN CHICKEN TIKKA

BY DISHA LAHORI

As soya chaap is made up of soya beans it includes soy protein and consumption of which does not offer much calories than other foods.

Its consumption can help in fat as well as weight loss with reducing calorie intake.

Soya chaap can advance in controlling the glucose level in the body and also benefits heart health when your body is in the process of losing weight.

When your body is losing weight, consumption of soya chaap or some other soy foods can resist bone mass loss.

Benefits of eating soya chaap:

High protein – if you are consuming 200g of soya chaap then you are getting almost 30g of soy protein. If you are looking for a protein diet to maintain your body then it is a big number! Our daily requirement of protein lies between 55-60g, so adding soya chaap to your diet can be a good idea. Scientists have also given theoretical and practical reports on the cholesterol-lowering capability of soya chaap (soy protein).
Hygienic food – There is no doubt that you should consume hygienic food as it is the best way to maintain good health and fight diseases. Soya chaap is definitely hygienic and it includes a proper amount of nutrition.
Proper diet – Soya chaap can exclusively be a part of your diet, especially if you are a vegetarian. You can best take it in a cool environment as the environment is a deciding factor for your good health.

NIOTE – Quality of chaap varies .. Some brands use maida … so check the content before buying .

INGREDIENTS

PREPARATION

Take the chaaps .Drain the excess water and wash the soya chaap, ensure the chaap texture is fibrous and firm.

In a pan heat water + salt

When the water starts boiling add soya chaap and cook it on medium flame for 10 minutes.

Remove the soya chaap ,drain off the excess water and let it cool . Pat dry with a kitchen towel , there should be no water .

Remove the stick and keep aside .

Heat oil and slide in the soya chaap.

Fry it on medium heat until golden and crisp remove from oil and set aside.

Cut it into 2 or 3 pieces .

Important step -deep fry the chaap pieces for few mins till golden .This done so that the layers separate.

METHOD

Take all the ingredients one by one and mix well.

Add the chaap to the marinade and mix well.

Cover and keep inside the fridge for 1 hr or more .

Skewer the soya chaap pieces on the skewers.

Cook the soya chaaps over direct flame or pan drizzle with oil , for 2 – 3 minutes or until you see small black spots all over .

Once done, brush butter on each side of the soya chaaps.

Remove on a plate , sprinkle chaat masala , drizzle butter and fresh cream all over and mix well.

{fresh cream and butter is added to keep the chaap moist.

Serve hot with onion rings / lemon and green chutney .

Same recipe we can try with different marinades like hariyali chaap/malai chaap/etc etc

You can use this cooked chaap in different gravies also – MALAI SOYA CHAAP

NOTES

If you do not have steel skewers then you can use wooden sticks, and if you are making it in the tava then you would not require any sticks.
Place a piece of foil around the gas burner; this will avoid the area from becoming messy.
We can add little cream or mayo to the marinade for variation .
You can also bake these soya chaaps in a preheated oven at 250°C for 10 minutes