This is the simplest recipe of Soya Chaap Tikka that you can make even on busy weekdays. And it doesn't compromise on flavor at all. My family is a big fan of this vegan product, and I cook it a lot these days.
What is Soya Chaap
Soya Chaap is a protein-rich meat substitute made from soybean and wheat flour. Soya bean is soaked overnight and then blended, which is then mixed with wheat flour to make a dough.
The dough is wrapped around wooden sticks, and then boiled to achieve a meat-like consistency. This versatile ingredient is commonly used in Delhi cuisine to create dishes that mimic traditional meat-based recipes, making it a favorite among vegetarians and vegans.
If you're looking to add a new twist to your vegetarian menu, Soya Chaap Tikka is the perfect dish to try.
Ingredients you need for Soya Chaap Tikka
Soya Chaap - There are lots of recipes that teach you to make soya chaap at home. I am yet to learn how to make the perfect soya chaap, so I rely on store bought soya chaap cans.
For the marinade - To marinate, I use thick plain yogurt with a bunch of spices, oil, salt and sugar.
SPICES & DRIED HERBS USED:
- Chili powder
- Cumin powder
- Coriander powder
- Fennel powder
- Dry Mango powder (aam chur)
- Garam Masala powder
- Dried fenugreek leaves (kasuri methi)
You can add onion, pepper and few other ingredients that are often used in Chicken Tikka or Paneer tikka. But I personally really wanted to keep it very simple and quick.
Whether you’re hosting a party or simply want to enjoy a delightful meal at home, Soya Chaap Tikka is sure to impress.
Steps to prepare
The succulent soya chaap pieces marinated in a rich blend of spices and yogurt, then grilled to perfection, make for an irresistible treat.
1- Take the soya chaap out of the can and place in a bowl. Pour hot water on it and leave aside for a while. This will help to soften the soya chaap and the popsicle sticks will come out easily.
2- In a big mixing bowl, add yogurt along with the spices, salt, sugar and little oil. Give a mix.
3- Pull the sticks out and then slice the soya chaap into bite size pieces.
4- Add the bites to the yogurt mix and mix it all around. Cover the bowl and leave it in the refrigerator for 2 to 4 hrs.
5- If you are using wooden sticks, then drop the wooden sticks in water for a while to wet the sticks. This will avoid it from burning.
6- Put the soya chaap in the skewers and heat a grill pan. Rub a little oil on the grill pan when hot.
7- Layer the soya chaap and let it cook for 5 minutes. Brush some ghee and flip and cook for another 5 minutes.
8- Brush bit more ghee and take it off the pan.
Serve hot with your choice of chutney or salad.
Tips for the Perfect Soya Chaap Tikka
Marination Time: Allowing the soya chaap to marinate for a longer time ensures that the flavors penetrate deep into the pieces, resulting in a more flavorful tikka.
Basting: Regularly basting the ghee or butter while grilling keeps it moist and prevents it from drying out.
Cast Iron Skillet: Cast iron skillet gives the lovely char mark that we all like in our tikki.
If you want to serve these tikki in the form of curry then at the end, toss it with onion garlic and heavy cream. Similar to Malai Soya Chaap
Soya Chaap Tikka is a fantastic addition to any meal, offering a delightful combination of flavors and textures. Its high protein content makes it a nutritious choice, while its mouth-watering taste ensures it will be a hit with everyone. Try this recipe at your next gathering or family dinner, and enjoy the deliciousness of this vegetarian delight!
Variations you can try
You can serve these tikki in the form of a roll. Like this Kolkata Egg Roll
Or use in Taco like how I did in Malai Chicken Tikka Taco
If you have left over, then turn it into a curry like this Chicken Tikka Masala
Soya Chaap Tikka
Ingredients
- 1 can Soya chaap
- ¼ cup Thick plain yogurt
- 1 tablespoon Chili powder
- 1 tablespoon Cumin powder
- 1 Tbsp Coriander powder
- 1 tablespoon Fennel powder
- ½ tablespoon Dry Mango Powder
- 2 tablespoon Garam masala powder
- 2 tablespoon Dry fenugreek leaves
- 1 teaspoon salt
- ½ teaspoon sugar
- 2 tablespoon Oil (Plus little more to brush the grilled pan)
- 3 tablespoon Ghee (to brush on the tikka when cooking)
Instructions
- Take the soya chaap out of the can and place it in a mixing bowl. Pour hot water and leave aside for few minutes.
- In the meantime, make the marination. In a mixing bowl add the yogurt followed by all the spices, salt, sugar and oil.
- Whisk to make it a smooth consistency
- Take the soya chaap out of the hot water and pull the popsicle sticks out of it. Then slice the soya chaap in to small bite size.
- Add the bite size to the yogurt mixture and mix everything nicely. Make sure the soya chaap is covered in the marination. Cover the bowl and leave it in the fridge for 2 to 4 hours. Allowing the soya chaap to marinate for a longer time ensures that the flavors penetrate deep into the pieces, resulting in a more flavorful tikka.
- When you are ready to grill, prep the skewers. If you are using wooden skewers, soak it in water for 30 minutes. This will ensure that the skewers don't get burnt.
- After 30 minutes of soaking the skewers, take the soya chaap out and skew the pieces to the skewers.
- Heat the grill pan and brush a little oil.
- Layer the skewers and let it cook for 5 minutes on each side. Brush ghee as it grills on the pan. Regularly basting the tikka with oil or butter while grilling keeps it moist and prevents it from drying out.
- Serve the Soya Chaap tikki while it's hot.
