Soya Chaap is a non-meat and high-protein dish that can be cooked and eaten in a variety of ways. It can be grilled, baked, roasted, boiled or fried as an appetizer or put in gravy as a main dish. Gravy Soya Chaap is one of the most loved street food recipes, especially in Northern India. Those who eat non-vegetarian say that the taste and texture of this dish is as good as butter chicken. It is a delicious vegan protein option. You can make it for the main course.
For making Gravy Soya Chaap, chaap pieces are deep fried and then submerged in creamy and tomato-onion-garlic gravy.
Homemade Gravy Soya Chaap is simple to make and yet very tasty. Here is the recipe:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Soya chaap: 8 pieces
Tomato: 6 (large)
Onion: 2 (large)
Garlic: 10 flakes
Ginger: 1” piece
Green chillies: 3
Fresh cream: 1 cup
Pure ghee: 3 tbsp
Salt to taste
Red chilli powder: 1 tsp
Degi mirch: 1 tsp
Turmeric powder: 1.5 tsp
Coriander powder: 3 tsp
Soya chaap masala: 3 tsp
Garam masala: 1 tsp
Coriander leaves: 1 handful
Lemon juice: 2 tbsp
Water: 3 cups
Oil for frying
Remove chaaps from the stick and wash thoroughly. Squeeze out excess water. Heat oil for frying. Deep fry chaps on medium low flame until golden crisp. Take out on kitchen towel to absorb extra oil. Take a big pan. Heat pure ghee. Add ginger-garlic-green chilli paste. Saute for a minute. Add onion paste. Saute until golden brown. Add tomato paste and cook until it starts leaving oil on sides. Add turmeric powder, coriander powder, degi mirch, red chilli powder and chaap masala. Saute for three to four minutes on medium-low flame. Add three cups of water and salt. Give a boil on high flame. Add fried chaap pieces and simmer them on low flame for half an hour. Add garam masala, cream and lemon juice. Give a good stir to mix well. Turn off the flame. Garnish with coriander leaves. Serve hot.
Tips to make delicious soya chaap
Remove the chaap from the sticks carefully and wash them thoroughly.
Fry the chaaps on medium-low flame until golden brown.
Fry the gravy masala on low flame till it starts leaving the sides of the pan.
Stirring the gravy at regular intervals is also important.
Add cream just before serving the chaap. Give a boil. Add cream and stir. Serve hot garnished with coriander leaves.
If you are using frozen chaap defrost them as per instructions before frying.
Generous squeeze of lime at the time of serving makes it all the more interesting.
If you are looking for some protein-rich dish, this gravy soya chaap can be a great tasty main course option for vegans. Serve it with rumali roti, chapatti, paratha, naan or rice. Onion salad and mint-coriander chutney enhance the taste of this dish magically. You can cut them in pieces after frying or just cook them whole with sticks, that’s your own choice.
No doubt, Gravy Soya Chaap adds great variety to the vegetarian menu.