Soya Chaap

Soya Chaap

Welcome to the vibrant world of Indian cuisine, where flavours dance and aromas captivate the senses. Today, we embark on a tantalising journey to create a culinary masterpiece – Soya Chaap Masala. This delectable dish, a vegetarian haven, is a symphony of textures and flavours that will tantalise your taste buds and leave you craving for more.

Soya Chaap: A Protein Powerhouse

Soya chaap, the star of our dish, is a versatile ingredient that has become a staple in many Indian kitchens. Made from textured soya flour, it is a protein-rich powerhouse, packed with essential nutrients that support a healthy lifestyle. Soya chaap effortlessly absorbs flavours, making it the perfect base for a variety of dishes, from fiery curries to wholesome stir-fries.

Embark on a Flavourful Adventure

To create our Soya Chaap Masala, we'll combine soya chaap with a symphony of spices and aromatics, transforming it into a culinary gem. The aroma of ginger-garlic paste, the warmth of turmeric and red chili powder, the tanginess of tomatoes, and the earthy notes of garam masala will transport you to the heart of India.


For the Soya Chaap:

  • 1 cup textured soya flour
  • 1/2 cup chopped onions
  • 1/4 cup chopped green chilies
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • Salt to taste
  • Water as needed

For the Gravy:

  • 2 tablespoons vegetable oil
  • 1 bay leaf
  • 1 green cardamom
  • 1 black cardamom
  • 1/2 teaspoon cumin seeds
  • 1 chopped onion
  • 1 chopped tomato
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped fresh cream (optional)
  • Salt to taste


  1. Preparing the Soya Chaap:
    a. In a large bowl, combine the soya flour, chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
    b. Gradually add water, kneading until a soft dough forms.
    c. Divide the dough into equal-sized portions and roll them into thin, flat sheets.
    d. Heat a non-stick pan over medium heat.
    e. Lightly grease the pan with oil and cook the soya chaap sheets on both sides until golden brown.
    f. Set aside the cooked soya chaap sheets.
  2. Creating the Gravy:
    a. Heat the oil in a large pan or wok.
    b. Add the bay leaf, green cardamom, and black cardamom, and let them sizzle for a few seconds.
    c. Add the cumin seeds and onion, and fry until the onion turns translucent.
    d. Add the ginger-garlic paste and fry for another minute until fragrant.
    e. Add the chopped tomato and cook until it softens and releases its juices.
    f. Stir in the red chili powder, turmeric powder, and salt.
    g. Mix well and cook for a minute until the spices are well combined.
    h. Add 1 cup of water and bring the gravy to a boil.
    i. Reduce the heat and simmer for 5-7 minutes until the gravy thickens.
    j. Stir in the chopped cilantro and fresh cream (optional).
  3. Combining and Serving:
    a. Add the cooked soya chaap sheets to the gravy and mix gently.
    b. Simmer for another 2-3 minutes until the soya chaap absorbs the flavours of the gravy.
    c. Serve hot with steamed rice or roti, garnished with additional cilantro if desired.

Taste Sensation:

As you savour the symphony of textures and flavours in your Soya Chaap Masala, you'll experience the exquisite harmony of Indian cuisine. The tender soya chaap, infused with aromatic spices, melts in your mouth, while the rich, flavourful gravy tantalises your taste buds. This dish is a testament to the versatility and richness of Indian cuisine, a culinary journey that will leave you wanting more.

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