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Soya Chaap Recipe: How to Make Soya Chaap

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5-6 Soya Chaap
for frying and cooking Edible Oil
2 chopped Onions
3 chopped Tomatoes
2 green chilies Green chilies
as required Salt
1 tsp Red chili Powder
1/2 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Garam masala powder
1 tsp Degi mirch Powder
handful Chopped Coriander leaves

Nutritional information


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Soya Chaap Recipe: How to Make Soya Chaap


    Fried soya chaap in a thick and spicy onion and tomato gravy garnished with coriander leaves on top served with Indian bread such as Naan, Roti or most loved Rumali roti.

    • 35 minutes
    • Medium




    Soya chunks are very popular for being a healthy option in our diet and also a tasty substitute for vegetarians as well. In India, soya chunks, soya sticks, soya chaap are all famous and easy to make a dish in the main course, starters or even light snacks.

    Today you will learn how to make soya chaap for dinner. So, let’s get started with the Soya Chaap Recipe.

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    Frying soya chaap:
    Take a pan and turn on the heat. Add a proper amount of oil to cook the chaap easily, more the better. We do not shallow fry here; we need oil more than that.
    Once the oil is heated well, add two or three chaaps at a time and let it cook on one side and then flip it to cook on the other side as well. We do not need to overcook them; they will not take much time either. Just fry till they get light brown.


    Once it's done, place them on a tissue paper or absorbent paper and dab to get away the excess oil for a healthier Soya Chaap Recipe.


    Prepare the gravy:
    Take a pressure cooker and turn on the heat to high flame. Add 3 tbsp of edible oil and allow it to heat.
    Once you see it is heated, throw in the chopped onions and fry them well. A light golden brown color won't hurt the taste of the gravy.


    Add 2 Chopped tomatoes into the cooker and mix everything well. Allow the tomatoes to cook well with onions if you want you can always add little amount of salt so that it cooks faster.
    After about ten minutes or so, with constantly adding water whenever needed, once you see the tomatoes are cooked as well, throw in all the powdered masalas. Again add some water and stir the masala gravy well.


    Allow it cook for another 5-10 minutes on lower flame. Now add soya chaap into the prepared masala and add little water as well. It is also recommended not to add much water, as the gravy requires to be thick.


    After mixing everything well, add chopped coriander leaves and close the lid. Cook it for 5-10 minutes on a medium flame so that chaap would absorb the gravy better and then turn off the heat.
    Your Soya Chaap Recipe is now ready.


    Open the lid and serve it hot in a bowl with your choice of Indian bread on the side and Salad.


    Now it is up to you if you wish to cut the chaap sticks into smaller pieces or just use them as they are. It isn't the issue once they are fried well.
    Garnish with chopped Coriander leaves, fresh Cream and ginger juliennes.


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