Afghani soya chaap is a good alternative to chicken or meat kabab for vegetarians. It is a high-protein meal that can be served as an appetizer or snack.

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For making the Afghani soya chaap, first, marinate the soya chaap in yogurt, cream, and spices. Then cook in a tandoor if you have, otherwise, you can quickly cook on a thick tawa or pan. The air fryer and oven are also good options for cooking soya chaap.

The stick with soya chaap makes it easy to carry while eating. The Afghani soya chaaps are usually served with salad and mint sauce/chatni. To make them more tasty and interesting, sprinkle some chaat masala and squeeze a lemon.

Follow the recipe for this delicious, vegan, and high-protein snack.

Ingredients

750 g Soya chaap
¼ cup yogurt curd
¼ cup cashew paste with milk cream
1 tsp lemon juice
1 tsp black pepper powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
¼ tsp turmeric powder
1 tsp chaat masala powder
2 tbsp Oil
Salt to taste

How to make Afghani soya chaap

Wash all the soya chaaps and dry with a kitchen towel.

Add all the soya chaaps to a large bowl to marinate them before frying. Add yogurt, cashew paste, milk cream, lemon juice, black pepper, chilli powder, coriander, garam masala, turmeric, and chaat masala.

Mix all the ingredients well, cover the bowl and place it in the refrigerator for 2 hours.

Heat a thick tawa or thick bottomed pan, add 1 tbsp oil and place a soya chaap on it and cook for few minutes on all sides. Then cover the soya chaaps with a lid and cook for few minutes.

For cooking the soya chaaps in air fryer, preheat the air fryer and cook soya chaaps for 6-7 minutes.

For cooking in the oven, grease the soya chaaps with some oil cook at 200 ^oC in grilling mode.

Serve the soya chaap hot with mint sauce and salad.

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