Air fryer recipe · Starters
Tandoori Soya Chaap
Juicy soya chaap sticks soaking up a creamy, fiery tandoori marinade.
- 35 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 160kcal
- 7.4 gprotein
- 6.6 gcarbs
- 11.9 gfat
- 1.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soya chaap sticks4 pieces
- Hung curd1/2 cup
- Tandoori masala2 tsp
- Ginger-garlic paste1 tbsp
- Kasuri methi1 tsp
- Mustard oil1.5 tbsp
Method
Boil and unwind
Boil the chaap sticks for 5 minutes to soften them, then slide them off their skewers. This rinses out the packing brine and stops the finished chaap tasting rubbery or sour.
Cut and squeeze
Cut the chaap into thick diagonal chunks and gently press out the excess water. Drier pieces drink in far more marinade and char better in dry heat instead of steaming soft.
Marinate deep
Whisk the hung curd, tandoori masala, ginger-garlic paste, crushed kasuri methi, salt and mustard oil into a thick coat. Fold the chaap through it and rest for at least 20 minutes so the spice sinks in.
Preheat and thread
Preheat the basket to 200C, then thread the chunks back onto soaked skewers or lay them flat with gaps. A hot basket sets the crust straight away instead of letting the yogurt weep and slide.
Air-fry to char
Air-fry at 200C for 15 min, turning the pieces once. Pull them when the edges blacken and the marinade tightens into a smoky crust. Turning once keeps both sides from scorching unevenly.
