Celebrate Shravan with Kunal Kapur's healthy Tandoori Soya Chaap and protein chutney. (Instagram) Looking for a high-protein vegetarian meal this Shravan? Chef Kunal Kapur shared a restaurant-style tandoori soya chaap recipe with a protein-rich mint chutney.As the month of Shravan begins, many people opt for vegetarian meals while looking for nutritious options that are high in protein. Chef Kunal Kapur has shared a recipe that combines festive eating with flavour and nutrition. In his August 2 Instagram video, he shared his Tandoori Soya Chaap with high-protein mint chutney, describing it as a healthier and tastier alternative to restaurant-style versions. (Also read: Chef Kunal Kapur says this childhood favourite aloo gobi recipe 'will make you miss home'; shares useful cooking tips )“As the month of Shravan starts, a new challenge begins in our kitchen. We have to stay vegetarian. Along with that, the intake of protein should be sufficient. And whatever food is being prepared, its taste should be exciting,” Chef Kunal said.He added, “Today, we will make Tandoori Soya Chaap, and it will be tastier and healthier than a restaurant. I will pair this with a high-protein mint chutney.”IngredientsFor boiling soya chaap9-10 soya chaap pieces1 tbsp salt2 tsp Kashmiri chilli powder2 tsp green chilli paste1 tbsp ginger-garlic pasteAround 1.5 litres waterButter for basting (optional)For tandoori marination4 tbsp mustard oil1.5 tbsp Kashmiri chilli powderSalt to taste½ tsp black salt2 tsp ginger-garlic paste½ tsp garam masala1 tsp chaat masalaA large pinch of kasoori methi powderA handful of chopped corianderJuice of 1.5 small lemons1 cup hung curdFor high-protein mint chutney100 grams firm or silken tofu1.5 cups fresh coriander½ cup mint leaves7-8 small garlic cloves½ inch piece of ginger2 green chilliesSalt to taste½ tsp black salt2 tsp chaat masalaJuice of 1 small lemonAround ½ cup chilled waterMethod1. Start by boiling the soya chaap with salt, Kashmiri chilli powder, green chilli paste and ginger-garlic paste in water. Once cooked, drain and allow it to cool.2. For the marinade, combine mustard oil, Kashmiri chilli powder, salt, black salt, ginger-garlic paste, garam masala, chaat masala, kasoori methi, chopped coriander, lemon juice and hung curd. Mix well to form a smooth coating.3. Add the boiled soya chaap to the marinade and coat it evenly. Let it rest for some time so the flavours are absorbed.4. Grill or cook the marinated soya chaap until it develops a smoky, tandoori texture. Brush with butter while cooking for extra flavour.5. For the high-protein mint chutney, blend tofu, coriander, mint leaves, garlic, ginger, green chillies, salt, black salt, chaat masala, lemon juice and chilled water until smooth.6. Serve the hot tandoori soya chaap with the protein-rich mint chutney.Akanksha Agnihotri is a lifestyle journalist with over 3 years of experience. She is a psychology graduate and holds a postgraduate diploma in Radio and Television Journalism from the Indian Institute of Mass Communication, Delhi, where she graduated as a gold medalist. Originally from Bhopal, the beautiful capital of Madhya Pradesh, she draws inspiration from the city’s rich cultural heritage and layered storytelling traditions that subtly shape her narrative voice.