Tandoori Soya Tikka
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Tandoori Soya Tikka is a robust and protein-dense North Indian appetizer that serves as a spectacular plant-based alternative to traditional kebabs. This recipe features chunky soya pieces (soya chaap) marinated in a spicy, vibrant yogurt base enriched with mustard oil and carom seeds. The soya pieces are skewered and roasted until they achieve a professional-grade charred exterior and a melt-in-the-mouth texture. Infused with smoky charcoal aromas and finished with a dusting of chaat masala, it offers a complex savory depth that is both satisfying and exhilarating. It represents the masterful evolution of Punjabi tandoori cooking. Best served hot with mint chutney and spicy pickled onions.
Ingredients
Cooking Instructions
Tips & Secrets
- Boiling the soya chaap before marinating is mandatory; it opens up the layers specifically to allow flavor absorption.
- Using mustard oil in the marinade provides the signature professional-grade pungent aroma associated with tandoori snacks.
- Marinating for at least 1 hour is the secret to ensuring the soya chunks are flavor-saturated and not bland inside.
- Always baste with butter during the final minutes to keep the high-protein soya chunks professional-grade moist.
Nutritional Information(Per 1 plate (150g))
260 kcal
18g
12g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.