Soya Chaap Recipe

What is Soya Chaap?

Soya Chaap is mock meat or vegan meat made with soya beans. In Northern India, the ribs of mutton or meat are called chaap. The soya meat is wrapped around wooden sticks to give a vegetarian leg-piece-like appearance. Hence, the name soya chaap.

The soya chaap is not always gluten-free because many manufacturers use all-purpose flour to bind the dough. So read the label carefully if you want gluten-free soya meat.

Across North India, the soya sticks are creatively used to make various vegetarian dishes. The reason for their popularity is the chicken-like texture and the ability to absorb the flavor of the curry. In addition, the soya meat adds a great variety to the vegetarian menu.

Nowadays, they are readily available in the dairy section of supermarkets, grocery stores, and frozen or canned food sections. Moreover, there are brands like Urban Platter that ship them across India. I often order from them.

How To Use Soya Meat

Soya Chaap Masala Gravy is quite a popular street food across the Northern Region of India, especially in Delhi.

During the evening, many street food vendors sell rich and creamy soya chaap butter masala with naan or paper-thin roomali roti. That combination is the ultimate comfort food for a hungry soul like me. I can devour a plateful of it any day.

Let me share a little secret with you. You can easily substitute soya meat for the vegetarian or vegan version in any paneer or chicken curry recipe.

Soya Chaap is a versatile ingredient perfect for making robust Indian curries.

Ingredients Required

Soya Chaap: I use fresh or canned soya sticks for this curry recipe.

Cooking Oil: You can use ghee, refined oil, vegetable oil, or mustard oil.

Tomato Paste: A blend of fresh tomato, ginger, garlic, Kashmiri red chilies, and hot water.

Spices: Bay Leaf, Green Cardamom, Black Cardamom, Cumin Seeds, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala, Kasuri Methi

Other Ingredients: Red Onion, Salt, Water, Fresh Coriander Leaves

How To Make

This Punjabi soya chaap recipe is a two-step process.

1) Marinate and Fry the Soya Meat

2) Prepare the Gravy

How To Make

This Punjabi soya chaap recipe is a two-step process.

1) Marinate and Fry the Soya Meat

2) Prepare the Gravy Home » Everyday Indian Recipes » Punjabi Soya Chaap Recipe

Published: Aug 8, 2022 | Modified: Aug 8, 2022 by Hina Gujral

Punjabi Soya Chaap Recipe

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If you are a soya chaap lover like me, this curry recipe is worth a try. I am sharing a finger-licking good Punjabi-style masala soya chaap recipe —the ultimate vegetarian comfort food from North India.

aerial shot of soya chaap gravy in a white ceramic bowlPin

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What is Soya Chaap?

Soya Chaap is mock meat or vegan meat made with soya beans. In Northern India, the ribs of mutton or meat are called chaap. The soya meat is wrapped around wooden sticks to give a vegetarian leg-piece-like appearance. Hence, the name soya chaap.

The soya chaap is not always gluten-free because many manufacturers use all-purpose flour to bind the dough. So read the label carefully if you want gluten-free soya meat.

Across North India, the soya sticks are creatively used to make various vegetarian dishes. The reason for their popularity is the chicken-like texture and the ability to absorb the flavor of the curry. In addition, the soya meat adds a great variety to the vegetarian menu.

Nowadays, they are readily available in the dairy section of supermarkets, grocery stores, and frozen or canned food sections. Moreover, there are brands like Urban Platter that ship them across India. I often order from them.

aerial shot of soya sticks stacked in a white bowlPin

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How To Use Soya Meat

Soya Chaap Masala Gravy is quite a popular street food across the Northern Region of India, especially in Delhi.

During the evening, many street food vendors sell rich and creamy soya chaap butter masala with naan or paper-thin roomali roti. That combination is the ultimate comfort food for a hungry soul like me. I can devour a plateful of it any day.

Let me share a little secret with you. You can easily substitute soya meat for the vegetarian or vegan version in any paneer or chicken curry recipe. Moreover, you will find a few exciting soya chaap recipes in my upcoming cookbook.

Soya Chaap is a versatile ingredient perfect for making robust Indian curries.

ingredients for making soya chaap masalaPin

Ingredients Required

Soya Chaap: I use fresh or canned soya sticks for this curry recipe.

Cooking Oil: You can use ghee, refined oil, vegetable oil, or mustard oil.

Tomato Paste: A blend of fresh tomato, ginger, garlic, Kashmiri red chilies, and hot water.

WORD Monetize

Report this ad

Spices: Bay Leaf, Green Cardamom, Black Cardamom, Cumin Seeds, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala, Kasuri Methi

Other Ingredients: Red Onion, Salt, Water, Fresh Coriander Leaves

How To Make

This Punjabi soya chaap recipe is a two-step process.

1) Marinate and Fry the Soya Meat

2) Prepare the Gravy

collage of steps to make soya chaap masalaPin

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Step 1) Remove wooden sticks from the soya meat and cut the chaap into bite-size round or oval pieces.

Step 2) Marinate chaap with salt, ginger-garlic paste, curd, red chili powder, and turmeric powder. Mix to coat each piece with the marinade masala (images 1 & 2). Keep aside for 30 minutes to 1 hour. You can marinate them overnight as well.

Step 3) Heat oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides (image 3). You can air-fry them as well. Transfer fried soya chunks to a bowl and set aside.

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