BM # 31 Week 3  Day 1


I have been a vegetarian since I was in grade 1. I still remember taking omelette and bread to school for my lunch. My best friend at that time was a Jain girl and the minute I would open my lunch box she would turn and tell me not to eat eggs. She would tell me is a sin and I remember coming home and telling mom not to give me eggs. Mom stopped giving me any kind of non-veg, including eggs. I can never forget that friend, a fair looking lean but pretty girl, whom I owe a big Thanks for converting me into a vegetarian.

Today while cooking for BM, my theme is meatless dishes. These are dishes that are originally made with meat but have been substituted with a vegetarian ingredient.

For the first day, I have chosen to cook Soya chaaps. These are easily available in Delhi markets. My son is very fond of these and I always get in kilos and freeze them. I have never tried making the chaap itself, but did find a recipe on it, the method seemed authentic, but it was made from wheat flour. I am no fan of these as anything that resembles non-veg, I just cannot eat. That is one reason why I have not probed deeply into the basic recipe of soya chaap. These are also available in the dried form, where one has to soak them overnight and then use them. I cook these for my son and son in law, they simply love this dish. These chaaps can be fried and served with some chaat masala. Here is how I make these.
6-8 pieces ready soya chaap 
Deep fry the chaaps to a golden.
Immerse them in water for 10 -15 minutes.
Drain and squeeze out the water.
Keep aside till required.
4-6 onions finely chopped
2 bay leaves
1 tsp cumin seeds
8-10 cloves garlic, crushed
Small piece of ginger, grated
8 tomatoes, puréed
1/4 tsp turmeric powder
1 tsp red chilly powder
1 tsp coriander powder
1 tsp kitchen king masala
1/2 tsp Garam masala
1 tbsp kasoori methi
Salt to taste
Heat oil in a pressure cooker.
Add bay leaves and cumin seeds, let crackle.
Add crushed garlic, onions and garlic.
Cook till brown.
Add the fried chaaps and sauté till the oil floats up.
Add about 1 cup water and a little salt and close the lid.
Pressure cook the chaaps for 4-5 whistles.
Let the pressure drop, open the cooker and return to full flame.
Add tomatoes and all spices, sauté till the tomatoes have dried up and oil floats up.
Add 1 cup water and pressure cook it again for 4-5 whistles.
Open the cooker after pressure is released.
Crush kasoori methi with hands and sprinkle on the ready chaap sabzi.
Serve hot with naans or rotis.






Soya Chaap

24 thoughts on “Soya Chaap”

  1. have questions to ask that why did you add fried chaaps after browning the onions and why did you add tomtoes puree afterwards? any specific reason. i will make it tomorrow. could you please tell the quantity of onions and tomatoes in grams and is it necessary to add kitchen king masala , if not then what is the substitute for that?

  2. Meenakshi, the soya sticks are added after browning the onions becuase we want the sticks to cook well, after adding tomato they sometimes become stubborn and do not get tender, that is because the tomatoes are tangy and hinder in making the chaap tender. This is the procedure that I follow with tough veggies like soya,Lotus stem, Punjabi Vadi etc.
    onions could about 250 gms and tomatoes about 500 gms.Kitchen king masala could be sustituted with any strong garam could also use some kasoori methi.
    Happy Cooking…and do let me know how it turns out.

  3. thanks for the reply. i have made it today, the taste is awesome. i bought kitchen king masala and reduced tomatoes using 300gms.if you have malai chaap recipe , please share. thanks once again for sharing your recipe.

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