Today I am sharing a dish called soya chaap curry. This is basically a mugalai dish. 

My Army life:

Being in the army sometimes we get posted to very remote places with very limited resources. I experienced the same when we were posted in Bhuj. That time Bhuj was not very developed and we barely got things out there, there was literally one restaurant which only served gujarati cuisine. Vegetable market was also not very impressive, In fact we had to request people from Ahmadabad to send even the smallest fo things. However, that did not bring down our spirits! At that place too we used to throw parties, entertain ‘VIP’ guests and friends with no limitations haha …At that time I invented this recipe as one of our friends was a hardcore non-vegetarian and was not ready to eat ‘Ghaas Phoose’ (or grass) that’s what they called vegetarian food.

Back to recipe:

Soya chaap is a healthy vegetarian curry recipe. It is prepared from soya bean which is rich in protein and is the best alternative to meat or chicken. It is hugely popular in south east asian countries like India, Bangladesh and Pakistan and is typically prepared with skewers in tandoor or clay oven.

Traditionally, it is prepared from soya chunks and soya beans which is grounded together and mixed with all purpose flour. Then it is rolled into skewers or ice cream sticks and boiled in hot water till it cooks. It can be either used to prepare a gravy to be eaten with roti and sabzi or as a snack. Deep Fried Soya Chaap is marinated with a yogurt based masala and then added to a rich curry made with tomatoes and fried onions. It is often called vegetarian meet. Soya Chaap is one of those vegetarian ingredients that has always been compared to mutton or chicken due to its texture.

Frankly speaking I am not a fan of typical soya chaap sticks that you get in the markets. I find them to be very rubbery and slimy so I gave a twist to soya chaps. These are made of soybeans, sago and potato. Though, the quantity of soya is in a ratio of 3:1:1, but potato and sago do the magic. It’s taste is much better than traditional soya chaap. They are so crispy that you can have it as a snacks or put in a curry too.

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step by step recipe

• FOR SOYA KEBABS
• Wash and soak soya chunks for 1 hr and then boil until soft. Wash it well at least twice to get rid of the raw smell.
  
• Drain water completely and squeeze to remove excess water. Now in a food processor add mashed potatoes, soya chunks, soaked sabudana, chopped onion, coriander leaves, red chilli, garam masala powder, required salt and churn it well.
  
  
• If your mixture is to sticky and loose,Then saute the mixture on a low flame for 3 mins to tighten it.
  
• Make the coating ready by spreading maida in a flat plate. Make small  oval shaped patties.( you can bind it on top of the ice cream stick also to give a look of chaps ) Fold it in the maida until coated well on both the sides.
  
• Deep fry the soya kebabs. You can make it oil free too. Heat dosa pan with oil and cook it on both sides until golden brown.
  
   
• Serve hot with ketchup or green chutney.
• For Gravy
• Cut soya chaap in 1-1.5 inch chunks. Heat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate. 
   
• Finely grind tomato to make paste. In oil, add cumin seeds and sauté for while. After sautéing cumin seeds add asafoetida, ginger garlic and onion. stir, till it turn light brown.
  
• Add turmeric powder, coriander powder. Sauté the spices for few minutes and then add tomato and green chilly paste. Also add red chilly powder. Sauté the masala until oil  starts separating from it.  
  
• When oil starts separating from the masala, add garam masala and cream  into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil. Add some green coriander in the gravy and mix. 
  
   
• When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.  

Soya Chaap Curry – A Mughlai Curry

Recipe by MINAL SHARMACourse: Main, SnacksCuisine: Indian, MughlaiDifficulty: Medium

Servings

6

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

435

kcal

Soya chaap curry is a healthy vegetarian curry recipe prepared from soya bean which is rich in protein and is best alternative to meat or chicken.

Ingredients

• For soya chaps

• 1 1/2 cup – soya chunks

• 1 – onion, medium sized  finely chopped

• 1 cup – potato, boiled and mashed

• 1 tbsp – ginger garlic paste

• 1/2 tsp – Red Chilli powder

• 1/2 tsp – Garam Masala powder

• 2 tbsp – Coriander leaves

• 1/2 cup- sabudana (soaked)

• 1 cup – bread crumbs

• Oil – 3 tbsp or as required to toast/deep fry

• Salt – to taste

• For coating:

• 2 tbsp – maida

• For Gravy

• Soya chaap – 3-4

• Onion – 1,finely chopped

• Tomato – 3-4,finely chopped

• Ginger and garlic paste-1 tsp

• Green chilly – 1 piece, chopped

• Cream – 50 grams

• Oil – 3-4 tbsp

• Green coriander – 2-3 tbsp (finely chopped)

• Asafoetida – 1 pinch

• Cumin seeds – 1/4 tsp

• Turmeric powder – 1/4 tsp

• Red chilly powder – 1/4 tsp

• Garam masala – less than 1/4 tsp

• Coriander powder – 1 tsp

• Salt – 1 tsp (as per taste)

Directions

• Wash and soak soya chunks for 1 hr and then boil until soft. Wash it well at least twice to get rid of the raw smell.
• Drain water completely and squeeze to remove excess water.
• Now in a food processor add mashed potatoes, soya chunks, soaked sabudana, chopped onion, coriander leaves, red chilli, garam masala powder, required salt and  churn it well.
• If your mixture is to sticky and loose,Then sauté the mixture on a low flame for 3 mins to tighten it.
• Make the coating ready by spreading maida in a flat plate.
• Make small  oval shaped patties.( you can bind it on top of the ice cream stick also to give a look of chaps )
• Fold it in the maida until coated well on both the sides.
• Heat dosa pan with oil and cook it on both sides until golden brown.
• Serve hot with ketchup or green chutney.
• You can deep fry the cutlets too.
• For Gravy
  
• Cut soya chaap in 1-1.5 inch chunks.
• Heat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate. 
• Finely grind tomato to make paste. In oil, add cumin seeds and saute for while. After sautéing cumin seeds add asafoetida, turmeric powder, coriander powder. Sauté the spices for few minutes and then add tomato and green chilly paste. Also add red chilly powder. Sauté the masala until oil  starts separating from it.
• When oil starts separating from the masala, add garam masala and cream  into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil. Add some green coriander in the gravy and mix. 
• When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.

Notes

• After adding cream in the masala, stir constantly and cook until it starts simmering else cream may splatter.
• Also add salt later,  as adding salt with cream can splatter it.
• Soak sabudana in advance for that… In half cup sabudana use 2 cup water for soaking