Air-Fryer Chaap: Quick, Easy, And Delicious!

Tandoori Soya Chaap is a popular vegan Indian dish made with soybeans. The dish is a mock meat with a texture similar to chicken, making it a great substitute for meat dishes. In this article, we will be discussing how to make this delicious dish in an air fryer.

Preparing the ingredients

Soya chaap is a popular plant-based protein source from Northern India. It is a mock meat derived from soybeans and flour and offers a meat-like texture, making it an appealing choice for vegetarians and vegans. Soya chaap can be purchased dry or canned. If you are using dry chaap, you will need to soak it in hot water for 30 minutes to rehydrate it before cooking. Canned soya chaap is ready to cook.

For this recipe, you will need the following ingredients:

• Soya chaap sticks (6-7)
• Ginger paste (1 tablespoon)
• Garlic paste (1 tablespoon)
• Green chilli paste (1 tablespoon)
• Cumin powder (1/2 tablespoon)
• Tandoori masala (2 heaped tablespoons)
• Vegetable oil (2-3 tablespoons)
• Red chilli powder (1 tablespoon)
• Hung curd (3 tablespoons)
• Fresh cream (2 tablespoons)
• Mustard oil (3 tablespoons) or another oil with a high smoking point
• Lemon juice (2 tablespoons)
• Ginger garlic paste (2 tablespoons)
• Kashmiri red chilli powder (1 teaspoon)
• Turmeric (1/2 teaspoon)
• Dried kasuri methi (2 teaspoons)
• Coriander powder (2 teaspoons)
• Cumin powder (1 teaspoon)
• Salt, to taste
• Sliced red onion, for garnish
• Chaat masala (1 teaspoon), for garnish
• Freshly chopped cilantro, for garnish

Wash the soya chaap sticks and make diagonal slits in the chaap. In a large bowl, prepare the marinade by mixing the ginger paste, garlic paste, green chilli paste, cumin powder, tandoori masala, vegetable oil, and red chilli powder. Coat the chaap well with the marinade and let it sit in the refrigerator for 2-3 hours.

In a separate small bowl, prepare the basting oil by mixing the vegetable oil and red chilli powder. Keep this aside until you are ready to grill the chaap.

Making the marinade

Firstly, you'll need to prepare the soya chaap itself. If using dry chaap, hydrate it by soaking it in hot water for 30 minutes. If you're using canned chaap, you can skip this step. Next, remove the chaap from the sticks and cut it into bite-sized pieces. If you're using an air fryer, it's recommended to boil the chaap sticks in water for 10 minutes first, to help open up the layers and enable better coating with the marinade. Once boiled, pat the chaap dry and allow it to cool before cutting it into pieces.

Now, it's time to make the marinade. In a large bowl, combine the following ingredients: yoghurt or hung curd (thick yoghurt), cream, lemon juice, ginger-garlic paste, salt, and spices including turmeric, Kashmiri red chilli powder, coriander powder, cumin powder, kasuri methi, and chaat masala. You can also add vegetable oil or mustard oil, depending on your preference. Mix all the ingredients well to form a smooth, cohesive marinade.

Once the marinade is ready, add the soya chaap pieces to the bowl and ensure they are well-coated. Cover the bowl and let it sit in the refrigerator for at least 30 minutes to allow the flavours to absorb. For the best results, leave it to marinate for 4-6 hours, or even overnight.

Your Tandoori Soya Chaap is now ready to be cooked in your air fryer!

Coating the chaap

To make chaap in an air fryer, you'll need to start by preparing the soya chunks. If you're using dry chaap, hydrate it by soaking it in hot water for 30 minutes. If you're using canned soya chaap, you can skip this step.

Once your soya chaap is ready, it's time to start coating it. Here's a detailed guide on coating the chaap:

First Marination: In a bowl, add the soya chaap pieces and remove the sticks. Cut them into big pieces. Add 1-2 tablespoons of mustard oil, ginger-garlic paste (made from 5-6 garlic cloves and a small piece of ginger), 1 teaspoon of salt, and 1 teaspoon of Kashmiri red chilli powder. Mix well and let it sit for 30 minutes.

Second Marination: Dry roast a variety of whole spices, including cloves, jira, black peppercorns, javitri, star anise, coriander seeds, nutmeg, saunth (dry ginger), cinnamon stick, and black cardamom. Let them cool down, and then grind them into a fine powder. In a separate bowl, prepare a second marinade by mixing curd, 2-3 teaspoons of the roasted spice powder, salt to taste, 2 tablespoons of mustard oil, 1/4 teaspoon of elachi powder, ginger-garlic paste, 2-3 teaspoons of Kashmiri red chilli powder, and kasoori methi. Adjust the colour by adding more red chilli powder if needed. Finally, add a squeeze of lemon juice and mix well.

Add the marinated chaap pieces to this batter and carefully mix until the chaap is evenly coated. Cover the bowl and refrigerate for 4-5 hours to allow the flavours to develop.

Air Frying the Chaap:

Preheat your air fryer to 200 degrees Celsius for 5 minutes. Place the marinated chaap pieces in the air fryer in a single layer, making sure they don't overlap. Cook at 200 degrees Celsius for 15-20 minutes, or until the chaap is cooked to your desired level of doneness.

Your delicious, tender, and succulent Tandoori Soya Chaap is now ready to be served!

Air-frying the chaap

Preparing the Chaap:

Before you begin marinating, it's important to prepare the soya chaap sticks. If you're using dry chaap, start by hydrating it in hot water for about 30 minutes. If you're using canned chaap, you can skip this step as it's already ready to cook.

First Marination:

For the first marination, remove the chaap from the sticks and cut them into big pieces. In a bowl, add ingredients such as mustard oil, ginger-garlic paste, salt, and red chilli powder. Mix well and let the chaap marinate for about 30 minutes.

Second Marination:

For the second layer of flavour, you'll need to prepare a spice mix. Take cloves, jira, black peppercorns, javitri, star anise, coriander seeds, nutmeg, dry ginger, cinnamon stick, and black cardamom. Dry roast these spices on a tawa and then grind them into a fine powder.

Making the Ginger-Garlic Paste:

Take 7-8 garlic cloves and a small piece of ginger (about 1/4th inch) and grind them into a paste. This paste will be used in the second marination.

Creating the Second Marination Batter:

In a bowl, add curd, mustard oil, ginger-garlic paste, red chilli powder, elachi powder, and the ground spice mix. You can adjust the colour by adding more red chilli powder. Mix everything well.

Marination:

Add the marinated chaap pieces to the batter and carefully mix until all the pieces are well coated. Cover the bowl and refrigerate for about 4-5 hours. The longer the marination time, the more intense the flavours will be.

Air-Frying:

Preheat your air fryer to 200 degrees Celsius for 5 minutes. Place the marinated chaap pieces in the air fryer basket in a single layer, ensuring they don't overlap. Air fry at 200 degrees Celsius for 15-20 minutes.

Serving:

Once the chaap is cooked, you can serve it with mint coriander chutney. For a Malai Chaap variation, mix some cream, melted butter, and chaat masala in a bowl, add the chaap pieces, and combine well.

Tips for Best Results:

• Boiling the soya chaap in water before marination is not necessary, but it helps open up the layers, especially if you're not deep-frying.
• Always ensure even spacing and no overlapping of chaap pieces in the air fryer to achieve uniform cooking.
• For a vegan option, skip the dairy products in the marinade and use only lemon juice and spices.
• If you don't have an air fryer, you can also cook the marinated chaap in an oven or on a grill pan.

Serving the chaap

Once your chaap is cooked, it's time to serve! Tandoori Soya Chaap is a versatile dish that can be served in a variety of ways. Here are some serving suggestions:

As an Appetizer:

Tandoori Soya Chaap makes a great starter. Serve it as an appetizer with tangy mint chutney or tamarind chutney. You can also add slices of onions and wedges of lemon on the side. This is a perfect way to impress your guests at your next party or get-together.

As a Main Course:

For a heartier meal, pair your Tandoori Soya Chaap with naan, steamed rice, or pulao (such as mushroom or soya chunks pulao). To make it a complete feast, add a side dish like dal tadka, dal makhani, or boondi raita. This will give your meal that authentic restaurant-style feel.

In Wraps and Rolls:

Get creative and use your Tandoori Soya Chaap as a filling for wraps and rolls. Simply roll up the chaap chunks in a paratha or roti, add some crisp lettuce and onions, and drizzle with an avocado cilantro sauce. Your delicious and satisfying wrap is ready!

With Malai Chaap:

For a creamy twist, try making Malai Chaap. Take a bowl and add cream, melted butter, and some chaat masala. Mix well, then add a few chaap pieces and combine. This variation offers a rich and indulgent taste experience.

No matter how you choose to serve it, Tandoori Soya Chaap is a delicious and versatile dish that can be adapted to suit your preferences. Enjoy experimenting with different serving suggestions and impress your guests with this unique and flavorful Indian dish.

Frequently asked questions