Easy Homemade Soya Chaap Tikka Recipe

Are you craving a delicious and healthy snack that you can make at home? Look no further than Soya Chaap Tikka! This vegetarian dish is not only easy to prepare but also packed with protein and flavor. Whether you're a seasoned chef or new to cooking, this recipe is sure to impress your taste buds and leave you wanting more. So, let's dive into how to make Soya Chaap Tikka in the comfort of your own kitchen.

Ingredients:

• 250 grams of soya chaap (available in the frozen section of most grocery stores)

• 1 cup of thick yogurt

• 2 tablespoons of ginger-garlic paste

• 1 tablespoon of lemon juice

• 1 teaspoon of cumin powder

• 1 teaspoon of coriander powder

• 1 teaspoon of red chili powder

• 1/2 teaspoon of turmeric powder

• Salt to taste

• 2 tablespoons of oil

• Fresh coriander leaves and lemon wedges for garnish

Instructions:

STEP 1- Thaw the frozen soya chaap according to the instructions on the package. Once thawed, cut them into bite-sized pieces and set aside.

STEP 2- In a mixing bowl, combine thick yogurt, ginger-garlic paste, lemon juice, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well to form a smooth marinade.

STEP 3-Add the soya chaap pieces to the marinade, making sure each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate overnight.

STEP 4-Preheat your oven to 200°C (400°F). Grease a baking tray with oil or line it with parchment paper.

STEP 5-Arrange the marinated soya chaap pieces on the prepared baking tray, leaving some space between each piece. Drizzle some oil on top of the chaap pieces.

STEP 6-Place the baking tray in the preheated oven and bake for 20-25 minutes or until the chaap pieces are cooked through and slightly charred around the edges. You can also grill the chaap pieces on a barbecue for a smokier flavor.

STEP 7-Once cooked, remove the Soya Chaap Tikka from the oven and transfer them to a serving platter. Garnish with freshly chopped coriander leaves and lemon wedges.

STEP 8-Serve hot with mint chutney or your favorite dipping sauce.