1. 6-8 Soya Chaaps
  2. 3/4 cups Soya Granules
  3. 1/3 cup Green Peas
  4. 3 tbsp Corriander leaves chopped
  5. 2 n 1/2 tsp Ginger (paste)
  6. 1 n 3/4 tsp Garlic (paste)
  7. 1 Onion (chopped)
  8. 1 Tomato
  9. 1 Green Chilli (pounded)
  10. 1 tsp Turmeric powder
  11. 1 tsp Cummin powder
  12. 1 n 1/4 tsp Corriander powder
  13. 1 tsp Chilli Powder
  14. 1 n 1/4 tsp Desi Ghee
  15. 1/4 cup Yogurt
  16. Kesar/Orange Color (pinch)


  1. I first made the soya chaaps, and boiled them, then placed in cold water for ten minutes and strained all water

  2. Make marinade using spices (use half and other half use for paste, bed for chaaps), kesar color and yogurt, apply marinade on chaaps and let it rest

  3. For Garnish: Make thin jullienes of ginger, onions, corriander leaves and lemon and soak them in cold water (i used onions and lemon too, it taste’s divine with tandoori dish)

  4. Saute onions in ghee as it turns pinkish brown add ginger, garlic, green chillies and tomatoes, make like a paste, add peas and soya granules, spices (now use the other half) with salt and cook till done, keep aside

  5. Instead of clay oven, i used clay pot to bake the tandoori soya chaaps. Place all soya chaaps in claypot and bake in oven on 200C till crisped up

  6. Smoke the chaaps using ghee and charcoal, covering them for fifteen minutes, smoking the chaaps will give tandoori aroma

  7. Spread a bed of soya mixture and place chaaps on it

  8. Garnish with ginger, onions, corriander leaves and lemon rinds

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