Air-Fried Soya Chaap: Quick, Easy, And Delicious!

Soya Chaap is a popular vegan alternative to meat dishes, made from soybeans and flour. It is a common street food in northern India and is known for its chicken-like texture and ability to absorb the flavour of the curry. Here is a guide on how to make Soya Chaap in an air fryer.

How to prepare the soya chaap for marination

Preparing the soya chaap for marination is a crucial step in the cooking process. Here is a detailed guide on how to do it:

Firstly, if you are using dry soya chaap, it is important to hydrate it by soaking it in hot water for around 30 minutes. Canned soya chaap, on the other hand, is ready to be used directly. If you are using fresh soya chaap, there is no need to boil it; however, if you are using dry soya chaap, boiling can help open up the layers, making it more receptive to the marination.

Next, remove the soya chaap from the sticks by sliding them off gently using a fork or your hands. Cut the chaap into bite-sized pieces, around 1/2 inch in size. This will ensure the flavours penetrate the chaap more effectively during the marination process.

Now, it's time to prepare the marinade. In a large mixing bowl, add thick yoghurt or hung curd, ginger-garlic paste, red chilli powder, turmeric powder, tandoori masala powder, chaat masala powder, black pepper powder, garam masala powder, crushed Kasuri methi, melted butter or oil, unsweetened heavy cream, and freshly squeezed lime or lemon juice. Mix all the ingredients well to form a cohesive marinade.

Add the bite-sized soya chaap pieces to the bowl and ensure they are thoroughly coated with the marinade. Use your hands or a spoon to mix and coat each piece evenly. Cover the bowl with cling wrap or a lid and place it in the refrigerator. Allow the soya chaap to marinate for at least 30 minutes to absorb the flavours. However, for the best results and more intense flavours, it is recommended to marinate for 4-6 hours or even overnight.

Once the soya chaap has marinated, it is ready to be cooked. You can cook it in an air fryer, oven, grill, or stovetop, following the specific instructions for each method.

How to make the marinade

The marinade is the key to achieving the mouthwatering taste of Soya Chaap. Here is a step-by-step guide on how to make the marinade:

Ingredients

Firstly, gather all the ingredients required for the marinade. The specific ingredients and their quantities may vary depending on the recipe you are following. However, some common ingredients include:

• Soya Chaap (fresh, canned, or dry)
• Yogurt (hung curd or Greek yogurt)
• Spices: red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, chaat masala, black pepper powder, etc.
• Ginger-garlic paste
• Lemon or lime juice
• Oil: vegetable oil, mustard oil, or ghee
• Optional ingredients: cream, butter, green chilli paste, kasuri methi (dried fenugreek leaves), etc.

Preparation

Now that you have gathered all the ingredients, it's time to prepare the marinade:

• If you are using dry soya chaap, start by hydrating it. Soak the chaap in hot water for about 30 minutes. If using canned chaap, you can skip this step as it is ready to cook.
• Wash the soya chaap well and make diagonal slits in the pieces. This will help the marinade penetrate deeper into the chaap.
• In a large mixing bowl, add the yogurt, spices, ginger-garlic paste, lemon/lime juice, and oil. You can also add any optional ingredients you wish to include.
• Mix all the ingredients well until you have a smooth and well-combined marinade.
• Add the soya chaap pieces to the bowl with the marinade and mix well. Ensure that each piece is evenly coated with the marinade.
• Cover the bowl with cling wrap or a lid and place it in the refrigerator. Allow the chaap to marinate for at least 30 minutes to 1 hour. For best results, marinate for 4-6 hours or even overnight. The longer the chaap marinates, the more flavourful it will be.

Your marinade is now ready! You can proceed to cook the Soya Chaap in your air fryer or by any other method of your choice. Remember to follow the specific instructions provided by your air fryer manufacturer for safe and effective use.

How to cook the soya chaap in the air fryer

Preparation:

Before you begin, gather all the ingredients and materials required, including an air fryer, soya chaap, spices, and any other desired ingredients.

Boiling the Soya Chaap:

Start by discarding the brine from the soya chaap container and rinsing the chaap in running water. Place the chaap sticks in a pot of boiling water for about 10 minutes. This step helps open up the chaap layers, allowing the marinade to coat more effectively.

Marinating the Soya Chaap:

Once boiled, remove the chaap from the pot using tongs and place them on a tray or plate to cool down. After a couple of minutes, carefully remove the chaap from the stick and cut them into bite-sized portions.

In a large bowl, combine the bite-sized chaap pieces with your choice of marinade ingredients. This can include yogurt, cream, lemon juice, ginger garlic paste, and various spices such as turmeric, Kashmiri red chili powder, coriander powder, cumin powder, kasuri methi, salt, and mustard oil. Mix well to ensure an even coating on all pieces.

For best results, allow the chaap to marinate for at least 30 minutes, or even overnight, so that the flavours can truly absorb into the chaap.

Air Frying the Soya Chaap:

Line the air fryer basket with parchment paper and arrange the marinated chaap pieces in a single layer, ensuring they don't overlap to allow for even cooking. Set the air fryer to 360°F (180°C) or 390 F and air fry for about 10 minutes, flipping the chaap halfway through. The cooking time may vary depending on your air fryer, so adjust accordingly.

Serving the Soya Chaap:

Once cooked, arrange the soya chaap on a platter or plate. Garnish with chaat masala, lemon juice, and freshly chopped cilantro. Serve with green chutney and red onions on the side.

Tips for Optimal Results:

• While boiling the soya chaap is not mandatory, it helps open up the layers, especially if you are not deep-frying the chaap.
• The longer you marinate the soya chaap, the more flavourful it will be. Aim for at least 4-5 hours, or even overnight if possible.
• Avoid overlapping the chaap pieces in the air fryer to ensure even cooking. Overcrowding the air fryer basket can lead to uneven cooking.

How to make the chutney

To make the chutney to accompany your soya chaap, you can follow this recipe for a tangy, spicy coriander mint chutney.

Ingredients:

• 1/4 cup thinly sliced onions
• 1 teaspoon freshly squeezed lime juice
• 2 teaspoons finely chopped green chillies
• 1 teaspoon chaat masala powder
• 1 tablespoon melted butter (salted or unsweetened)
• 1 tablespoon unsweetened heavy cream
• Fresh coriander/cilantro
• Mint leaves
• Salt to taste

Method:

• Finely chop the onions, coriander, and mint leaves.
• Add all the ingredients to a mixing bowl and toss well.
• Add salt to taste.
• Serve the chutney with the soya chaap, along with some sliced onions and lime wedges.

You can adjust the quantities of the ingredients to suit your taste and the number of servings required.

How to serve the soya chaap

Soya Chaap is a versatile dish that can be served in a variety of ways. Here are some ideas on how to serve this delicious plant-based protein:

As an Appetizer:

Tandoori Soya Chaap makes a great starter or appetiser. Serve it with tangy mint chutney, tamarind chutney, or green chutney. You can also add slices of onions and wedges of lemon on the side.

Main Course Options:

For a hearty and satisfying meal, pair your Tandoori Soya Chaap with Indian breads like naan, lachha paratha, tandoori roti, or jeera rice. You can also serve it with steamed rice or pulao (a flavoured rice dish). To make it a complete meal, add a side dish like dal tadka, dal makhani, or boondi raita.

Creative Wrap and Roll Options:

Get creative and use Tandoori Soya Chaap as a filling for wraps and rolls. Roll up the soya chaap chunks in a paratha, roti, or tortilla. Add some crisp lettuce, onions, and a drizzle of avocado cilantro sauce for a delicious and satisfying wrap.

Street Food Style:

Soya Chaap is a popular street food in North India, especially in Delhi. In the evenings, street food vendors sell rich and creamy Soya Chaap Butter Masala, often served with naan or roomali roti (a thin flatbread).

Substitute in Curries:

Soya Chaap can be used as a meat substitute in various Indian curries. You can use it in place of chicken in a butter chicken curry or create a simple tomato-ginger-chilli gravy with spices. It can also be added to a variety of curries, such as masala gravies or Punjabi-style masala.

Customise Your Soya Chaap:

Remember, Soya Chaap is a versatile dish, so feel free to experiment with different spices, marinades, and cooking methods. You can grill, bake, pan-fry, or air-fry your Soya Chaap to create a range of tasty and healthy dishes.

Frequently asked questions