Soya Chaap Masala - a flavorful and tasty Indian style vegetarian recipe cooked with Soya Chaap. This tastes delicious and is easy to make! So let's move on to the recipe!
Jump to:
- Debjani's Note
- About my Restaurant-style Soya Chaap Masala Recipe
- About Soya Chaap
- Instructions - Step-by-step recipe with pictures
- Top tip to cook perfect Soya Chaap Masala
- Frequently Asked Questions
- Recipe Card
- Recipe Variations
- Substitution
- Storage
- Related Vegetarian Recipes
- Pairing
- Have you tried the Soya Chaap Masala recipe from Debjanir Rannaghar!
- Here's the Dhaniya Paneer recipe Pin for your Pinterest Board
Debjani's Note
So, my daughter, Pasta, absolutely loves soya chaap, which is often called India's famous mock meat. Even though she's usually all about meat, she really enjoys her vegetarian and vegan meals too! While soya chaap itself is plant-based, this particular recipe is vegetarian, not vegan, because it includes cream and yogurt. However, I'll provide some substitutions so you can easily adapt it for a vegan diet.
I captured a photo of a simple dinner plate, which belongs to Pasta. On it, you can see a serving of soya chaap masala and two rotis. She truly enjoys this meal combination.
About my Restaurant-style Soya Chaap Masala Recipe
This recipe for Soya Chaap Masala is similar to what you'd find in a restaurant or a roadside dhaba, mostly in North India. These days, though, I have seen it getting popularized across the country. It's surprisingly simple to prepare, and all the ingredients are readily available. Soya chaap can now be found fresh, frozen, or canned, and I typically use the frozen variety. Before we dive into the recipe details below, let's briefly discuss soya chaap itself: it's a plant-based protein made from soybeans.
About Soya Chaap
Soya chaap, known for its chewy texture, is almost look-wise, chicken-like. It's basically made from soybean paste and flour, so it doesn't really have a taste on its own. You really have to give it some flavor by marinating and cooking it up! Otherwise, it's pretty bland, like eating sawdust! Below, you'll find tips on how to infuse it with flavor. It's worth noting that soya chaap is a great source of protein, and it's low in cholesterol and saturated fat. This makes it a popular choice not just for vegans and vegetarians, but also for non-vegetarians looking to cut down on their meat intake. Soybean and flour paste are used to create kebab-like structures to form soya chaap.
Instructions - Step-by-step recipe with pictures
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I used frozen soya chaap in this recipe. First, soak the soya chaap in water until soft, which should take about 15 minutes for frozen pieces.
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Carefully remove them from their sticks by twisting.
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Next, cut the softened soya chaap into small rings.
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Prepare a marinade by combining plain yogurt with 1 teaspoon each of turmeric powder, red chili powder, salt, coriander powder, cumin powder, tandoori masala, sahi garam masala, and ½ teaspoon of sugar.
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Stir in 1 tablespoon each of ginger and garlic paste.
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Coat the soya chaap rings thoroughly with this marinade and let them sit at room temperature for 30 minutes before cooking.
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While the chaap marinates, slice two onions and two tomatoes.
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Heat two tablespoons of oil in a flat pan to shallow fry the marinated soya chaap.
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Fry each side for about 30 seconds, or until it turns a light brown color. You will have about 3-4 tablespoons of marinade left over, which will be used later for the gravy.
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Now, heat two tablespoons of vegetable oil in a kadhai.
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Temper the oil with 1 teaspoon of whole cumin seed and one dry red chili.
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Next, add the sliced onion and cook until it turns a light pink.
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Then, add the chopped tomatoes and cook until they soften.
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Now, add one tablespoon each of ginger paste and garlic paste, cooking for two minutes over a low flame until the strong scent of the ginger, garlic, and tomatoes disappears.
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Afterward, add the rest of the marinade and cook for one minute.
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Add one teaspoon each of turmeric powder, red chili powder, salt, and tandoori masala, then cook for another minute.
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Now add the fresh cream and mix thoroughly.
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Crush one teaspoon of kasuri methi and add it, followed by one teaspoon of sahi garam masala, and mix again.
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Now, add the fried soya chaap and mix well. Cook for four to five minutes over a low flame.
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Once finished, add one tablespoon of ghee, mix completely, and turn off the heat.
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Serve the Soya chaap masala hot with roti, paratha, rice, or pulao.
Top tip to cook perfect Soya Chaap Masala
Soya chaap itself doesn't have much flavor, tasting quite bland if not seasoned well. Therefore, it's important to marinate it thoroughly, as shown in this recipe, to infuse it with as much flavor as possible. Additionally, remember to balance the flavors while cooking to achieve a rich and deep taste.
Frequently Asked Questions
You can find soya chaap in three forms: fresh, canned, or frozen. If you're using canned soya chaap, make sure to thaw and wash it thoroughly, as it's typically packed in a salty liquid. For frozen soya chaap, which is what I used, simply thaw it before cooking. Keep frozen soya chaap in the freezer until you're ready to use it.
Yes, marinating soya chaap is crucial because it doesn't have much flavor on its own. A good marinade will infuse it with delicious taste.
I incorporate tandoori masala into both the marinade and during the cooking process for Soya Chaap Masala. While it's optional, it truly enhances the depth of flavor in the curry.
To prepare a completely plant-based or vegan soya chaap masala, substitute yogurt and fresh cream with coconut milk and a cashew paste. For a touch of tanginess, add a little lemon juice. Also, use oil instead of ghee.
Recipe Card
Soya Chaap Masala Recipe - Restaurant-style
Ingredients
- 500 g Soya Chaap 5 sticks - I used frozen Soya Chaap
For marination
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Tandoori Masala
- 1 teaspoon Sahi Garam Masala
- 1 teaspoon Salt
- ½ teaspoon Sugar
- 100 ml plain curd
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
To Cook Soya Chaap Masala
- 1 teaspoon whole Cumin seed
- 1 Dry Red Chili
- 2 Onions
- 2 Tomatoes
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Tandoori Masala
- 1 teaspoon Sahi Garam Masala
- 1 teaspoon Kasuri Methi/ dry Fenugreek leaves
- 1 teaspoon Salt
- 3 tablespoon Marinade from the remaining marinade used for marinating the Soya Chaap
- 50 ml Fresh Cream
- 1 tablespoon Ghee
- 4 tablespoon Vegetable Oil
Instructions
- For this dish, I used frozen soya chaap.
- Place the frozen soya chaap in water until they become soft, then take them off their sticks. This should take about 15 minutes for frozen ones.
- When they are soft, twist the stick to remove it.
- Next, cut the soya chaap into small ring shapes, as shown in the image.
- After that, mix together a marinade using plain curd, one teaspoon each of turmeric powder, red chili powder, salt, coriander powder, cumin powder, tandoori masala, and sahi garam masala, plus half a teaspoon of sugar. Also, add one tablespoon each of ginger and garlic paste to this mixture.
- Cover the soya chaap pieces with this marinade and let them sit at room temperature for 30 minutes before cooking.
- In the meantime, cut two onions and two tomatoes into slices.
- Warm two tablespoons of oil in a pan to lightly fry the marinated soya chaap. I use a flat pan for this part.
- Cook each side for 30 seconds, or until it turns light brown, then turn it over and cook the other side for 30 seconds.
- About 3 to 4 tablespoons of marinade will be left over, and you will use this for the gravy.
- Now, warm 2 tablespoons of vegetable oil in a Kadhai / deep cooking pot.
- Temper the oil with whole cumin seed and one dried red chili.
- Next, add sliced onion and cook until it turns light pink.
- Then add chopped tomatoes and cook until they become soft.
- Now, add one tablespoon each of ginger and garlic paste, and cook for two minutes on low heat until the strong smell of the ginger, garlic, and tomatoes is gone.
- After that, add the rest of the marinade and cook for one minute.
- Add one teaspoon each of turmeric powder, red chili powder, salt, and tandoori spice, then mix and cook for one minute.
- Pour in fresh cream and mix it well.
- At this point, crumble in one teaspoon of kasuri methi, then add one teaspoon of sahi garam masala and mix.
- Now, add the cooked soya chaap and stir.
- Cook on low heat for four to five minutes.
- If necessary, add a small amount of water to keep the chaap from drying out.
- When finished, add one tablespoon of ghee, mix well, and turn off the heat.
- Serve Soya chaap masala hot with Roti / Paratha / Rice / Pulao.
Notes
Recipe Variations
- You can find three kinds of soya chaap: fresh, canned, or frozen. If you choose canned soya chaap, remember to thaw and rinse it first because it's packed in salty water. I personally used frozen soya chaap, which needs to be kept in the freezer and thawed before cooking.
- Marinating soya chaap is crucial because it doesn't have much flavor on its own. A good marinade will give it taste.
- I like to add Tandoori masala to both the marinade and when I cook the Soya chaap masala. This step is optional, but it really adds a rich flavor to the curry.
- For cooking the curry, I use a combination of oil and ghee, but you can use just one or both, depending on your preference.
- I also use chopped onions and tomatoes in my curry. Alternatively, you could blend them into a paste before adding them to the dish.
Substitution
If you want to make a completely plant-based or vegan soya chaap masala, swap the yogurt and fresh cream for coconut milk and a cashew nut paste. For a tangy flavor, add a little lemon juice. You can simply use oil instead of ghee.Storage
You can store both canned and packaged frozen soya chaap in the freezer for the number of days indicated on their packaging before cooking. Fresh soya chaap, however, should only be stored for a maximum of one to two days. After cooking, any leftover soya chaap curry can be kept in an airtight container in the refrigerator for up to one to two days.Nutrition
Related Vegetarian Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with soya chaap masala apart from roti or rice:
Have you tried the Soya Chaap Masala recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Dhaniya Paneer recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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