Tandoori Soya Chaap (Viral North Indian Grilled Soy Roll)

Boil soya chaap sticks in water for 5 minutes until slightly softened. Drain. Cut each stick into 3 pieces (remove sticks if desired). Score the chaap deeply (2–3 cuts per piece) to allow the marinade to penetrate. Combine hung yoghurt, cream, Kashmiri chilli, ginger-garlic paste, garam masala, mustard oil, and salt into a thick marinade. Coat the chaap pieces thoroughly. Marinate 1–2 hours.

About 10 min

Tip: Boiling soya chaap before marinating softens it slightly — this step is important as hard, raw soya chaap does not absorb marinade well and remains tough in the centre after grilling.

Grill method 1 (Tandoor/BBQ): Skewer chaap, grill at high heat 5–6 minutes turning once. Baste with butter. Method 2 (Tawa): Heat a cast-iron pan. Add 1 tbsp oil. Cook chaap pieces 3–4 minutes per side until charred and crispy on the surface. Add butter to baste. Some charring is desired and intentional.

About 10 min

Tip: High heat is essential for soya chaap — moderate heat produces steaming rather than grilling, and the chaap becomes rubbery. Blistering char marks are the visual sign of correctly cooked chaap.

Remove from heat. Squeeze lemon juice over the grilled chaap. Sprinkle chaat masala. Serve immediately with laccha pyaz (thin onion rings marinated in lemon juice and chaat masala), green coriander-mint chutney, and rumali roti or naan. Serve sizzling — tandoori soya chaap must arrive hot.

About 5 min

Tip: Serve on a sizzler plate for the restaurant effect — heat a cast-iron plate until very hot, add a little butter, place the chaap on it to sizzle at the table for dramatic presentation.