Soya Chaap Recipe with Gravy

Soya Chaap is a popular vegetarian dish in Indian cuisine that is made from soybeans. The soya Chaap recipe is a great alternative to meat-based dishes and is rich in protein. The dish is often enjoyed as an appetizer or main course and can be prepared in a variety of ways.

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This delicious and nutritious dish is loved by many and is a must-try for anyone looking to explore vegetarian cuisine.

Is Soya Chaap Healthy?

Eating Soya Chaap offers several health benefits. As a vegetarian source of protein, soya chaap can be an excellent addition to the diet for those looking to increase their protein intake.

Soya Chaap is low in fat and calories, making it a great choice for those looking to maintain a healthy weight. The dish is also a good source of vitamins and minerals, including iron, calcium, and vitamin B12, which are important for overall health and well-being.

Soya Chaap is a delicious and versatile dish that can be enjoyed in a variety of ways, making it a popular choice among vegetarians and non-vegetarians alike.

Prepare delicious and healthful meals like soy chaap at home from our recipe collection.

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About Soya Chaap Recipe :

For the Soya Chaap recipe, marinate the soya chaap in a mixture of yogurt and spices such as Kashmiri Red Chili and Chaat masala. The marinated soya chaap is then fried in oil until it is crispy and golden brown. Then Soya Chaap is cooked in oil with spices, ginger, garlic, chili, and onion-tomato paste.

Here is a simple and easy Soya Chaap Recipe with gravy.

INGREDIENTS :

FOR MARINATION

• Water as required
• 1/2 tbsp lemon juice
• 5 Soya Chaap sticks
• 1-1.5 tbsp Mustard Oil
• 1/2 tsp Kashmiri Red Chili
• 2-3 tbsp Curd
• 3/4 tsp Chaat masala
• Oil for frying

FOR GRAVY

• Oil
• 1 chopped onion
• 3 chopped tomatoes
• 1 Bay leaf
• 1 Cardamom
• 1 Star Anise
• 1 Mace
• 2 Cloves
• 1/2 tsp Cumin seeds
• 1 tbsp finely chopped ginger & garlic
• 1 tbsp finely chopped green chili
• 1/2 tsp Red Chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Roasted Cumin Powder
• Salt to taste
• Water as required
• Coriander leaves for Garnishing

How to make Soya Chaap with gravy?

First of all, put water in the pan and put it on the gas to boil.

Then put 1/2 tbsp lemon juice in it and mix it and put 5 Soya Chaap sticks in it and boil it for 2 to 3 minutes.

After that, take out the Soya Chaap Sticks and cut them into small pieces.

Then fry the Soya Chaap in oil on medium flame.

Now let’s marinate the Soya Chaap. For that, mix 1-1.5 tbsp Mustard Oil, 1/2 tsp Kashmiri Red Chili, 2-3 tbsp Curd, and 3/4 tsp Chaat masala in a bowl.

Then put fried Soya Chaap in it and marinate it.

Now put some oil in the pan and fry the onion in it. Then put fried onions and 3 chopped tomatoes in the mixer and grind them to make a paste.

Now heat the oil in a pan on medium heat. Add 1/2 tsp Cumin seeds, 1 bay leaf, 1 Cardamom, 1 Star Anise, 1 Mace, and 2 cloves, and let them splutter.

Then add 1 tbsp finely chopped ginger & garlic and 1 tbsp finely chopped green chili and saute for a minute.

After that, add 1/2 tsp red chili powder, 1/2 tsp Turmeric powder, and onion-tomato paste. Mix it properly and cook it.

Then add 1 tsp Coriander powder, 1/2 tsp Roasted Cumin Powder and salt to taste and mix it.

Now add marinated Soya Chaap to it and mix it properly.

Then add water according to the requirement and mix it. You have to cook it by covering the pan with a lid.

Cook for 8 to 10 minutes on low heat or until the gravy thickens and the soya chaap is cooked through.

After that, add some roasted dried fenugreek leaves and garam masala powder, and simmer for a further two minutes. (optional)

Soya Chaap with Gravy is ready. Garnish the dish with fresh coriander leaves for added flavor and freshness.

Tips & Tricks :

• Be careful not to overcook the soya chaap as they can become rubbery and tough. Cook them on low heat for about 10-12 minutes until they are cooked through.

• Adjust the consistency of the gravy by adding more or less water as needed. The gravy should be thick and not too runny.

RECIPE CARD

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