Punjabi Soya chaap masala recipe

Punjabi soya chaap masala recipe is a very good source of protein, B vitamins and minerals and real chicken like flavors. Punjabi soya chaap masala is a kind of vegetarian dish packed prepared with soybean chunks and flour. The dough is then wrapped around wooden sticks to give a mock leg piece like appearance. This is called soya chaap. It is used to prepare vegetarian meat-like curries or coated in tandoori masala and grilled to serve as a snack.

PUNJABI SOYA CHAAP MASALA

Few days back, I share a recipe of Restaurant Butter Soya chaap which is an aromatic main dish recipe, which is prepared using soya chaap, yogurt, milk, fresh cream and a paste made of almonds, cashews and onions and gives a unique taste to our mouth. You can say it’s is a fantastic protein source for the vegetarians. Serve soya chaap curry along with rice, roti or chapatti.

What is soya chaap?

Soya Chaap is a vegetarian meat dish packed prepared with soybean chunks and flour. The dough is then wrapped around wooden sticks to give a mock leg piece like appearance. This is called soya chaap. It is popularly used to make meat-like curries or soya chaap Tikka (coated with tandoori masala and grilled), which can be made in various ways. This curry is delicious, rich and easy to make and a very good source of protein, B vitamins and minerals and real chicken like flavors.

How to make Punjabi soya chaap masala?

Punjabi Soya chaap masala is a North Indian recipe which is popular as street food of Delhi as well as this recipe is prepared on weekends and festival occasions. Soya Chaap masala gives rich and creamy texture that is similar to non-vegetarian dish curry. Deep Fried Soya Chaap is marinated into a yogurt masala and then added to a rich curry made with tomatoes and fried onions. Soya chaap curry tastes very similar to a non-vegetarian curry. Therefore, it is also named as Vegetarian’s meat.

But Soya has a unique taste as well a flavor of its own, which is a delicious ingredient to make some rich curries other than Paneer recipes. Therefore, you must try to make this recipe, I am sure you will make it again and again.

What are the ingredients to make soya chaap?

Soya Chaap – I recommend you to bring soyachaap from market as its time consuming to make soya chaap at home. Soya chaap is available both dried and canned. If you are using the dried chaap, make sure to soak them in water until softened.

For the marination of Chaap – Soya Chaap is marinated into a butter, whisked curd, chat masala and salt and have a nice mix and kept aside for 20 minutes, so that soya chaap soaks all the flavors and then added to a rich curry made with tomatoes and fried onions.

Whole Spices – The whole spices which I used while making the gravy in this recipe are green cardamom, cloves, cinnamon, and bay leaves which enhance the flavors.

Add the ground masala with ingredients such as ginger, garlic, green chili, fried onion, tomato. The addition of fried onions gives a crunchy flavor to the gravy.

Spice Powders – For the gravy, we use basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, and salt.

Coriander Leaves – Lastly, we will garnish our curry with some freshly chopped coriander leaves.

How to cook Soya Chaap?

If you are using dried soya chaap, you have also deep fried or roast the soya chaap or boil the chaap, add the soya chaap into water with little bit of salt, it helps soften the chaap and also removes the odor from it. Now squash the excess water from them and used to make the gravy. Remove the chaap from stick after soaking once they are softened.

The canned chaap can be removed from the stick immediately after opening the can.

What are the variations of soya chaap?

There are so many variations using soya chaap such as butter soya chaap, soya chaap in a makhani gravy, tandoori soya chaap, malai soya chaap, kadai chaap, Hariyali chaap, achari chaap and so on.

Soya chaap serves with?

This delicious soya chaap masala curry goes with any Indian Bread such as Roti, Tawa Paratha, Laccha Paratha, or even with Missi Roti or Steamed Rice, Jeera Rice or any lightly spiced Pulao.

I also like to serve it with my Festive meals.

I would like to highlight my other masala curries or recipes collection with this post of soya chaap recipe such as Dhaba style paneer masala, Desi Dhaba style kadai Paneer, Restaurant style aloo soyabean masala, Dhaba style bhindi masala, and so on...

Recipe card for Punjabi soya chaap masala recipe:

PUNJABI SOYA
CHAAP MASALA

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

CUSINE: PUNJABI

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For marinade soya chaap

5 soya chaap (soya sticks)
1 tablespoon butter
1 teaspoon chaat masala powder
2 tablespoon whisked curd

For Soya Chaap Masala Gravy:

2 tablespoon refined oil

1 bay leaf (tej patta)

2 green chilli, finely chopped

1 teaspoon ginger-garlic paste

2 medium size onion roughly chopped

3 medium size tomato

1 teaspoon garam masala

1 tablespoon kasuri methi

Spices

1 teaspoon red chilli powder

1 teaspoon kashmiri red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon roasted cumin powder

Salt to taste

INSTRUCTIONS:

Gently remove soya chaap from the sticks. You can easily slide them using a fork.
Cut them into big chunks. Make sure not to make very small pieces of the soya chaap.
Dress soya chaap pieces in butter, whisked curd, chaat masala and salt. Mix nicely and keep it aside.
On the other hand, heat up a pan, add oil.
Add roughly chopped onion, fry until it gives colour golden brown or you can use fried onion.
Saute the onions till they become golden brown or caramelize.
Once done, turn off the heat and allow it to cool. Once it cools, make smooth brown onion paste and keep aside.
Similarly, with the help of blender, make a smooth paste of tomato, ginger,garlic and green chillies.
In the same pan, add soya chaap and fry till it gives slightly brown and keep it aside.
In a deep sauce pan or a kadai, heat oil, add asafoetida and cumin seeds.
When the seeds start to sputter, add bay leaf.
Add the green chilli paste and ginger paste.
Saute it for a few minutes until the raw smell goes away.
Add the tomato paste and salt and mix well.
Stir continuously till the tomato pulp thickens up and releases oil.
Now, add red chilli powder, turmeric powder, Kashmiri red chilli powder, coriander powder, roasted cumin powder.
With the help of ladle, mix all the spices thoroughly.
Cover the pan and let it cook for 5-8 minutes on medium heat till the tomatoes become soft. Stir once or twice in between.
Saute well till the oil starts to release from masala.
Mix well and cook covered for 5 minutes or till oil separates on the side of the pan.
Now, add the roasted soya chaap pieces. Stir to combine and cook them covered over low heat for 10 minutes.
Give a good mix making sure the spices are combined well.
Cover and simmer for 5 minutes so that soya absorbs all masalas.
Once masala is cooked properly, add water as per desired consistency and allow the water to boil.Cook for 10-15 min on medium flame till the curry becomes thick.
Now, add in garam masala, crushed kasuri methi and coriander leaves.
Finally, serve soya chaap curry along with rice, roti or chapathi.