Vegetarian Soya Malai Chaap Recipe
Soya Malai Chaap
About Soya Malai Chaap
While most people in the Indian subcontinent know what soya chaap is, it may be unfamiliar to others. As the name implies, this product is a protein source made from soybeans.
Soya chaap sticks are prepared by covering ice cream sticks with strips of a dough that is made with soybeans, soya chunks, and all-purpose/rice flour. The result is then processed so that it can be frozen and kept for later use.
The recipe below is not for the soya chaap sticks themselves, but for a dish that uses them as an ingredient.
When I make this recipe, I purchase dry soya chaap sticks from the market, but as I mentioned they are also available frozen. See the photo below to see what soya chaap sticks look like.
Soybean is a very good non-meat protein source for vegetarians. You can serve this with roti, paratha, or even naan—all of which are various forms of Indian flatbread.
Soya Chaap Stick
- 2 tbsp oil
- 200 grams soya chaap
- 1.5 cups dahi/yogurt, whisked to make smooth
- 25 cashews, boiled for 5 minutes & ground to a fine paste
- 1 cup malai/fresh dairy cream, whisked by hand until smooth
- 1 tsp ginger paste
- 1 tbsp garlic paste
- 1 tsp hara dhania/cilantro, finely chopped
- 1 tsp pudina/mint, finely chopped
- 1 tsp sendha namak/rock salt or table salt
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp black pepper powder
- 2 green chillies, finely chopped
- a little cilantro, chopped, for garnishing
- Soak the soya chaap in water overnight. In the morning, boil it for 5–7 minutes then wash it well under running water and finally squeeze out the water.
- Pull out the soya sticks and chop each chaap into 3 pieces. Set aside.
- In a bowl, add the dahi and all the ingredients except the cashew paste and fresh cream. Whisk until they combine well.
- Add the soya chaap pieces and mix well, until it they coated all over with the marinade. Cover and marinate for 30 minutes.
- Heat oil in a pan on medium heat. Add the soya chaap pieces and the cashew paste. Mix well and cover with a lid. Cook until the gravy thickens, stirring in between.
- Roast the soya chaap until it is a light golden color.
- Add the fresh cream and stir cook for a minute.
- Remove to a serving dish. Garnish with a little bit of chopped cilantro.
- Serve with roti, paratha, or naan at meals or as a starter/snack.
Soya Malai Chaap Recipe
© 2018 Rajan Singh Jolly