Homemade Soya Chaap

Print Recipe

Name: Homemade Soya Chaap
Category: Starter / Main
Cuisine: North Indian / Street Food
Type: Vegetarian

 

 

Background

Soya chaap is a protein-packed street food favorite. The secret to the best homemade chaap lies in the soya bean flour for smoothness and wheat gluten for chewiness, giving it a soft yet elastic texture perfect for grilling, frying, or cooking in rich gravies. Making it at home ensures freshness, flavor, and control over spices.

​​​​​​​​​​​​​​

Homemade Soya Chaap

Servings: 4 people
Portion size: 2–3 sticks per person
Preparation time: 40 minutes
Cooking time: 25 minutes

 

Ingredients

For the Chaap Dough:

  • 1 cup soya bean flour (soya atta)

  • 2 tbsp wheat gluten (vital wheat gluten)

  • 2 tbsp all-purpose flour (maida)

  • 1 tsp salt

  • Water, as needed for kneading

  • Oil, for greasing/frying

For Marinade:

  • 1/2 cup thick yogurt (curd)

  • 2 tsp ginger-garlic paste

  • 1 tsp red chili powder

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • 1 tsp coriander powder

  • 1 tbsp lemon juice

  • Salt to taste

  • 1–2 tbsp oil

Optional Gravy:

  • 2 onions, finely chopped

  • 2 tomatoes, pureed

  • 1/2 cup cream or cashew paste

  • 1 tsp cumin seeds

  • 1 tsp ginger-garlic paste

  • 1 tsp coriander powder, 1 tsp garam masala

  • 2–3 tbsp oil

  • Fresh coriander leaves for garnish

 

 

Equipment Needed

  • Bowl for kneading

  • Pan or skillet

  • Skewers (optional for grilling)

  • Oven or stovetop

Instructions

Step 1: Prepare the Dough

  1. In a bowl, combine soya flour, wheat gluten, maida, and salt.

  2. Gradually add water and knead to form a smooth, firm, slightly elastic dough.

  3. Divide into portions and shape into sticks or roll around skewers.

Step 2: Marinate the Chaap

  1. Mix yogurt, ginger-garlic paste, red chili, turmeric, garam masala, coriander powder, lemon juice, salt, and oil.

  2. Coat each chaap stick thoroughly.

  3. Let marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 3: Cook the Chaap

  • Pan-fry: Heat oil and shallow fry until golden and slightly crisp.

  • Oven: Bake at 200°C (390°F) for 15–20 minutes, turning once.

  • Grill: Grill sticks until lightly charred for a smoky flavor.

Step 4 (Optional Gravy):

  1. Heat oil in a pan, add cumin seeds. Sauté onions until golden.

  2. Add ginger-garlic paste, then tomato puree, coriander powder, and garam masala. Cook until oil separates.

  3. Add cream or cashew paste, simmer 5 minutes.

  4. Add cooked chaap sticks, coat evenly, and simmer 5–7 minutes.

Step 5: Serve

  • Garnish with fresh coriander leaves.

  • Serve hot with naan, paratha, or steamed rice.

Tips for Best Results

  • Texture: Using wheat gluten is key for chewiness; don’t skip it.

  • Marination: Longer marination = more flavorful chaap.

  • Cooking: Lightly charred edges enhance flavor — either on a grill or in a pan.

  • Make Ahead: Dough can be refrigerated for 1 day; marinated chaap can be frozen.

  • Smoky Flavor: Briefly smoke over hot charcoal with a drop of oil for restaurant-style aroma.