Soya Chaap Recipe News: Are you also one of those people who order soya chaap first when they go to a restaurant? Absolutely! After all, this dish is so amazing that it is eaten with great gusto in every vegetarian family. Often, we go out and enjoy this wonderful thing, but today I have brought a secret recipe for you, with which you can make restaurant-like, tasty soya chaap at home.
Believe me, it is so easy to make that you can’t even imagine. It will be prepared quickly using common spices kept at home and will not require much time. If you’re tired of eating the same kind of food every day, then definitely try this recipe once. I claim, once you make it, you will feel like making it again and again!
So, what do you need to make soya chaap? (Ingredients List)
First, let’s take a look at the ingredients you will need:
Soya chaap: 5-6 sticks (frozen or fresh, as you get it)
Curd: 1/2 cup (use a thicker one, it will taste better)
Ginger-garlic paste: 1 tbsp (freshly ground is even better)
Red chilli powder: 1 tsp (you can add more or less according to your taste)
Turmeric powder: 1/2 tsp
Garam masala: 1/2 tsp (necessary for aroma)
Lemon juice: 1 tbsp
Salt: to taste (not too much, keep a little less at first)
Oil: 1 tbsp (to fry the chap)
For gravy:
Onions: 2 medium-sized (finely chopped)
Tomatoes: 2 medium-sized (make a puree)
Cashew paste: 2 tbsp (Soak cashews in hot water and grind them)
Ginger-garlic paste: 1 tsp
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Kitchen king masala: 1 tsp (this will give the authentic taste!)
Kasuri methi: 1 tsp (mash it with your hands and add)
Cream: 2 tbsp (homemade cream will also work)
Salt: According to taste
Ghee/oil: 2 tbsp (for making gravy)
Let’s make soya chaap now! (Method of making)
Let’s understand step by step:
Prepare the chaap: First, boil the soya chaap in water for 5-10 minutes. This will make them soft. When it cools down, please remove it from the stick and cut it into small pieces.
Marinate: Now, mix these pieces well in a large bowl with curd, all the spices (red chilli, turmeric, garam masala, and salt), and lemon juice. Let it marinate for at least 30 minutes. The longer it marinates, the more the flavour will seep in.
Tandoori Chaap: Heat some oil on a tawa or grill pan. Fry the marinated chaap on both sides till it turns golden brown. When it is ready, sprinkle some chaat masala and lemon juice on top. Voila, your tandoori soya chaap is prepared! You can also eat it as a starter with green chutney, onions and lemon.
Gravy Preparation: Noheat twowo2 tablespoons of ghee or oil in a pan. Fry the onions till they turn golden.
Sauté the spices: Now add the ginger-garlic paste and fry for 1 minute. Then add tomato puree and mix well.
Spicy aroma: After this, add red chilli powder, coriander powder and Kitchen King masala and fry well. Fry till the oil starts separating from the spices.
Thick gravy: Now add cashew paste and some water. Mix well and let the sauce simmer until it thickens. If it is too thick, you can add some more water.
Add the chaap: When the gravy becomes the desired thickness, add the tandoori chaap pieces to it. Mix well so that the chap is coated in the sauce.
Finally, add cream and kasuri methi on top and mix gently. That’s it, your delicious gravy soya chaap is ready!
How to serve:
Serve the gravy soya chaap hot with naan, roti or jeera rice. The taste is so good that your family members will never tire of praising you!
Some important points and fact checks:
Soya chaap is made of soybean protein and is an excellent source of protein for vegetarians. It is also a crucial c sideration for many people these days.
Baking in the oven: If you prefer to bake the marinated chaap in the oven, preheat it to 200°C and bake for 20-25 minutes.
Royal Style: For an even more royal and rich gravy, consider adding more cream or butter.
The Magic of Marination: Remember, the longer the marination time, the deeper the flavour. Marinating overnight is best!
So what are you waiting for? Make this amazing Soya Chaap today and show off your cooking skills!