How to make Soya chaap
It is very good source of protein and are purely veg and can eaten by vegetarians who don’t eat non-veg. It looks like non veg but actually its veg.
Soya chaaps sticks are basically available in orange color in dried form. To make the dried chaaps you have to put them in water in bowl for 1-2 hours so that the osmosis process (i.e. chaap gain some water) and become soft. But it is advised that to take the fresh chaaps from the stores which are not dried and kept by the store keeper under refrigeration.
- Soya Chaap – 250 gm (around 5 pieces)
- Onion – 2 large sized (grinded)
- Tomatoes – 4 large (puree)
- Ginger-garlic paste – 1/2 tbsp
- Beaten curd – 1/4 cup
- Cream or malai -1/2 cup (well beaten)
- Green cardamoms – 1 (powdered)
- Cinnamon – 1 inch stick
- Cloves – 2-3
- Salt – according to taste
- Garam masala – 1/2 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Red chili powder – 1/4 tsp
- Soya Chaap masala powder – 1/2 tbsp
- Oil – 2 tbsp + 1 tbsp
- Water – 2 cup
- Fresh coriander leaves – 2 tbsp
- Wash the chaaps nicely under the running water. Keep them aside.
- Make small slits on the chaaps with the help of knife.
- Heat 2 tbsp of oil in a non-stick pan. Put chaaps into the oil and shallow fry them till golden brown in color.
- Remove from the pan, in the same pan, add little more oil (if required).
- Add coarsely crushed cloves, green cardamom, and cinnamon stick. Sauté for 3-4 seconds.
- Add onion paste and ginger-garlic paste and cook till it becomes golden brown in color.
- Add tomatoes. Mix well and again cook till oil separates.
- Now add beaten curd. (Remember add beaten curd to the dish after switching off the burner or just keep it on low flame and cook till masala leaves the fat.)
- Add all the dry masala (salt, red chili powder, cumin powder, coriander powder, garam masala, Soya chaap masala).
- Mix well and sauté for 3-4 minutes.
- Now add 2 cups of water. Mix and bring it to boil.
- Add soya chaaps and cook on low flame for 10-15 minutes.
- Remove from heat, add beaten malai or cream. Mix well.
- Bring it back on gas burner. Cook chaaps on low flame for another 5 minutes.
- Garnish with fresh coriander leaves and Soya chaaps are ready… served hot with chapatti or naan.
Here I have used orange soya chaaps but you can also use the white one, the procedure for cooking them is also same.