Air fryer recipe · Mains
Soya Chaap Roast
Soya chaap sticks in a tandoori-style yogurt rub, air-fried until charred at the tips. A hearty protein-forward main.
- 26 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 125kcal
- 7.0 gprotein
- 5.9 gcarbs
- 8.4 gfat
- 0.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- soya chaap300 g
- hung curd1/2 cup
- ginger garlic paste1 tbsp
- red chilli powder1 tsp
- garam masala1/2 tsp
- mustard oil1 tbsp
Method
Prep the chaap
Slide the chaap off the sticks if attached and cut each piece in half, then pat them fully dry. Drying the surface matters, because wet chaap steams in the basket and stays pale instead of roasting to browned, charred tips.
Mix the rub
Beat the hung curd with the ginger garlic paste, chilli powder, garam masala, mustard oil and salt to taste. Hung curd is thick, so it clings to the chaap in a heavy coat that dries into a spiced, tandoori-style crust.
Marinate
Coat every piece thickly with the rub and rest them for 20 minutes so the flavour soaks in. Chaap is bland on its own, so this soak is what carries the spice into the spongy centre rather than just the surface.
Roast and check
Lay the pieces apart in the basket and air fry at 190°C for 16 min, turning once, until the tips char and the coating sets dry. The gaps between pieces let hot air brown every side instead of steaming them soft.
