By Ujjainee Roy
September 11, 2024
Afghani Soya Chaap is a delicious, creamy, and mildly spiced vegetarian dish inspired by the rich flavors of Afghan cuisine. It combines the texture of soya chaap, a popular protein-rich vegetarian ingredient, with a yogurt-based marinade that’s infused with spices and herbs. The dish is grilled or baked to achieve a smoky, charred flavor and is often served as a starter or snack at gatherings. It’s a fantastic meat-free alternative for those who love creamy kebabs or tandoori dishes.
– Soya chaap sticks – 8-10 pieces (ready-made or fresh) – Thick yogurt (curd) – ½ cup – Fresh cream – 2 tbsp – Cashew paste – 2 tbsp – Ginger-garlic paste – 1 tbsp – Green chili paste – 1 tsp – Garam masala – ½ tsp – Cumin powder – ½ tsp – Coriander powder – 1 tsp – Black pepper – ½ tsp – Kasuri methi (dried fenugreek leaves) – 1 tsp – Lemon juice – 1 tbsp – Salt – to taste – Butter or oil – for grilling
In a large mixing bowl, combine thick yogurt, fresh cream, cashew paste, ginger-garlic paste, green chili paste, garam masala, cumin powder, coriander powder, black pepper powder, kasuri methi, lemon juice, and salt. Whisk until smooth and creamy.
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Remove the soya chaap sticks from the packaging and rinse them under water. Pat dry with a paper towel. Gently coat each chaap stick with the prepared marinade. Ensure all pieces are well-covered. Let them marinate for at least 1-2 hours in the refrigerator, or overnight for deeper flavor.
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Preheat your grill or oven to 180°C (350°F). If using a grill, brush some butter or oil over the grill grates. Place the marinated soya chaap on the grill or a baking tray. Grill or bake for about 15-20 minutes, flipping halfway through, until they are golden brown and slightly charred.
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Once the chaap is grilled, heat some butter in a pan. Toss the grilled chaap sticks in the butter to give them an extra layer of flavor and shine.
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