Soya Chaap

In this recipe I will show you how you can make decent textured soya chaap at home from scratch. Alongwith that we will also see different styles of preparing the chaap.

Ingredients for the raw soya chaap:
2 big spoonful’s or tablespoons soybean flour
2 big spoonful’s or tablespoons soy protein
4 big spoonful’s or tablespoons vital wheat gluten
All purpose flour to sprinkle
Ice cream sticks

Ingredients for seasoning :
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 tablespoon liquid chili paste
2-3 teaspoons salt
1 tablespoon soy sauce
1/4 teaspoon asafetida

Ingredients for tandoori chaap:
1 teaspoon turmeric powder
1/2 tablespoon mild paprika powder
1 teaspoon tandoori masala
1/2 teaspoon garam masala powder
few drops of lemon juice
1/2 teaspoon black pepper powder
2 tablespoons yogurt
salt as per taste
Garnish : Cilantro , lemon juice

Ingredients for gravy chaap:
2 sticks finely chopped celery/cabbage
2 medium sized chopped tomatoes
3/4 cream cheese or 1/2 cup thick cream
1 teaspoon mustard seeds
1/4 teaspoon asafetida
few curry leaves
2 tablespoons oil
1 teaspoon dry fenugreek leaves
1/2 cup chopped cilantro


Process : Mix all the flours (not all purpose) in a bowl. Gradually add around 3/4 cups of warm water and knead into a dough. If needed then grease some oil. Knead for around 5-7 minutes. Sprinkle some all purpose flour and knead smooth. Roll the dough in circular shape like a chapati by greasing some oil and flour. Cut vertically in strips.
Wrap single strip on a flat icecream stick and tuck the ends inside the fold.
In a sauce pan or pot add around a litre or 5 cups of water, add the remaining ingredients of the seasoning. Boil the water and add the raw chaap sticks. Cook the chap for around 20 minutes by covering with a lid.
Keep big bowl of ice water ready and as soon as the chaap are cooked by becoming double in size then add them to the water for around 2 minutes. The seasoned water keep it aside to use it in gravy chaap below.

Slip the chaap out from the sticks and chop them in chunk sizes. Deep fry half portion of the cooked chaap on medium heat for around 2 minutes and remove it aside.
The other half marinate with the tandoori chaap ingredients by keeping in the freezer for around 30 minutes. Once marination is complete air fry for around 15 minutes on 350F or bake the same around 15-20 minutes. Once baked garnish with cilantro and sprinle some lemon juice

In a medium saucepan heat oil, add the mustard seeds and let them splutter. add the curry leaves and celery. Cover and cook until celery turns golden brown. Add the tomatoes , half part of the seasoned water and cover with a lid. Once tomatoes are soft add the remaining part of seasoned water and cook again for few minutes . Add cream cheese and again let it melt, once melts then add the fried chaap. Cover and cook the chapp in it for few minutes. Crush some dry fenugreek leaves, cook for few minutes and then turn off the stove. Garnish with fresh cilantro and serve hot with naan, chapati or rice.

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