Air fryer recipe · Mains
Malai Soya Chaap
Soya chaap chunks coated in a cream and cashew mix and air fried until golden and lightly charred. A rich, filling vegetarian main.
- 35 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 270kcal
- 6.0 gprotein
- 10.8 gcarbs
- 23.7 gfat
- 0.8 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- soya chaap6 sticks
- fresh cream1/2 cup
- cashew paste3 tbsp
- grated cheese2 tbsp
- ginger garlic paste1 tbsp
- green chili paste1 tsp
- white pepper1/2 tsp
- cornflour1 tbsp
- salt3/4 tsp
Method
Prep the chaap
Rinse the soya chaap, squeeze out the extra water and pat it dry, then cut into thick bite-sized chunks. Squeezing it dry is the key step, as damp chaap dilutes the marinade and steams instead of taking on a golden edge.
Marinate
Blend the cream, cashew paste, cheese, ginger garlic paste, green chili paste, white pepper, cornflour and salt into a thick coat. Add the chaap and rest 20 minutes. The cornflour helps the creamy layer cling and set into a soft crust.
Skewer
Thread the chunks onto skewers or spread them in a single layer with space between the pieces. Leaving gaps lets hot air wrap each piece, so they colour all over rather than steaming where they touch.
Preheat
Preheat the air fryer to 190°C and lightly oil the basket. Starting in a hot basket sears the creamy coat on contact so it sets into a soft crust, and the oiled base keeps the chaap from sticking and tearing.
Air fry
Air fry at 190°C for 14 min, turning once, until the coat sets with a light golden char and the chaap is heated through. The colour and firm surface tell you the creamy layer has cooked onto the pieces.
