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Best Kashmiri Masala Soya Chap Recipe
Best Masala soya chap is a dish made with soybean chunks, spices and herbs. It is a popular vegetarian dish in India and can be served for lunch or dinner for main course or as a side dish.
This dish is very simple to prepare and can be cooked in advance and stored in the refrigerator for later use. Masala soya chap can be served with rice, roti or naan.
Soya Chaap is the go-to dish for vegetarians because it has the same texture as meat and tastes amazing.
This Soya Chaap Masala is a gravy dish made from soya chaap chopped and cooked in a spicy masala.
With this chaap recipe, whole spices are used to bring out the best aroma. It’s an exclusive Punjabi-style recipe, so if you’re fond of Kashmiri food, you must try this out.
Many fitness freaks incorporate soya into their diet to build muscle and get stronger.
There is nothing better than soya chunks or soya chaap masala if you are looking for a tasty recipe.
Soya and soy are both derived from the soya bean and can be used interchangeably depending on your location. Soya is a primary source of the food protein.
While soya chaap is high in protein, it’s also high in carbohydrates due to the presence of ingredients such as all-purpose flour (maida).
As a result, it should be eaten in moderation. Although soyabean-based foods are high in calories, people with gluten allergies should still consume them.
These types of food can actually help with weight gain. Weight watchers should exercise moderation when eating these foods.
This delicious, high-protein soya chaap curry recipe is perfect for vegans or vegetarians.
In order to thaw frozen chaap sticks, place them in the kitchen at room temperature and wait until they are thawed. After that, you can follow the recipe as usual.
How To Cook Kashmiri Masala Soya Chap Recipe
Soya chaap curry is a versatile dish that can be enjoyed with several different kinds of accompaniments. Try it with steamed rice, tawa roti, or naan bread. You could also serve it over zeera or masala rice for a more flavorful experience.
Prep Time: 15 min
Cook Time: 44 min
Total Time: 1H
Course: Main Course
Cuisine: Indian/North Indian
Serving: 4-6 people
Author: Ranjeeta Nath Ghai
Ingredients
- 6 pieces Soya Chap/Soya Chap Stick [Click to Buy]
- 2 bay leaves (tej patta)
- 2 pieces Dalchini
- 1 Green Chilli
- 1 tsp Chilli Powder
- 2 tsp fennel powder (saunf)
- 2 medium Onion finely chopped
- 1 tsp FoodAllTime garam masala
- 1 tablespoon Tomato Puree
- 2 medium Tomatoes
- 1 tsp Turmeric Powder
- 1 tsp Multipurpose Healthy Green Paste गुणकारी हरा मसाला
- ½ Cup Fresh Cream
- ½ cup yogurt, lightly beaten
- Coriander Leaves for Garnishing
- Salt to taste
- Oil for deep fry
Cooking Instructions
- First, put some salt in warm water and dip soya chap in it for 1 hour.
- After the chap becomes soft, put it on a plate and let it soak.
- After it gets soaked, deep fry it in a kadai in olive oil (healthy oil) once the chap turn into a golden colour.
- Use a slotted spoon to remove the soya chaap pieces and place on kitchen paper napkins to drain excess oil.
- In the same oil put 2 stick of dal chini, 2 big elaichi and chopped onions in the oil and then mix the same for some time.
- Then Put onion paste, garlic ginger paste, 1 green chilli and fry it a bit.
- Add dhania powder, Haldi power, red chilli powder, salt, and water and then mix and stir.
- Saute this masala on a low flame till oil starts leaving the masala.
- Once you see the oil coming out of the masala then put ground tomato, and 1 tablespoon tomato puree and then put Kashmiri lal mirch and then let the gravy cook on low flame for 5 minutes.
- Keep stirring tll it leaves oil and doesn’t stick to the sides of the kadhai.
- Add little water for gravy. Let it come to a boil.
- In the meantime, put small cuts on the fried chap so that when we put the chap in the gravy, the gravy goes inside the chap.
- Add yogurt that has been lightly beaten and stirred vigorously to prevent curdling. Then, add salt as desired.
- Cook the masala until the oil leaves, which should take about six minutes. Afterwards, add the fennel powder (saunf), stir, and toss in the fried soya chaap pieces back into the kadhai.
- Put all the soya chaps in the gravy and allow it to cook for 10 minutes (add water if you want thin gravy.)
- Turn off the heat and add half a cup of cream.
- Garnish with coriander and serve hot.
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- Best Kashmiri Masala Soya Chap Recipe
Quick Overview
Recipe Name: Kashmiri Masala Soya Chap Recipe
Author: Ranjeeta Nath Ghai
Description: Soya chaap curry is a versatile dish that can be enjoyed with several different kinds of accompaniments.
Preperation time: 15M
Cook Time: 45M
Total Time: 1H
Type: entree
Recipe Ingredients: 6 pieces Soya Chap/Soya Chap Stick, 2 bay leaves (tej patta), 2 pieces Dalchini , 1 Green Chilli, 1 tsp Chilli Powder , 2 tsp fennel powder (saunf), 2 medium Onion finely chopped, 1 tsp FoodAllTime garam masala, 1 tablespoon Tomato Puree , 2 medium Tomatoes, 1 tsp Turmeric Powder , 1 tsp Ginger Garlic Paste, ½ Cup Fresh Cream, ½ cup yogurt, lightly beaten , Coriander Leaves for Garnishing, Salt to taste , Oil for deep fry
Recipe Instructions: First, put some salt in warm water and dip soya chap in it for 1 hour. After the chap becomes soft, put it on a plate and let it soak. After it gets soaked, deep fry it in a kadai in olive oil (healthy oil) once the chap turn into a golden colour. Use a slotted spoon to remove the soya chaap pieces and place on kitchen paper napkins to drain excess oil. In the same oil put 2 stick of dal chini, 2 big elaichi and chopped onions in the oil and then mix the same for some time. Then Put onion paste, garlic ginger paste, 1 green chilli and fry it a bit. Add dhania powder, Haldi power, red chilli powder, salt, and water and then mix and stir. Saute this masala on a low flame till oil starts leaving the masala. Once you see the oil coming out of the masala then put ground tomato, and 1 tablespoon tomato puree and then put Kashmiri lal mirch and then let the gravy cook on low flame for 5 minutes. Keep stirring tll it leaves oil and doesn’t stick to the sides of the kadhai. Add little water for gravy. Let it come to a boil. In the meantime, put small cuts on the fried chap so that when we put the chap in the gravy, the gravy goes inside the chap. Add yogurt that has been lightly beaten and stirred vigorously to prevent curdling. Then, add salt as desired. Cook the masala until the oil leaves, which should take about six minutes. Afterwards, add the fennel powder (saunf), stir, and toss in the fried soya chaap pieces back into the kadhai. Put all the soya chaps in the gravy and allow it to cook for 10 minutes (add water if you want thin gravy.) Turn off the heat and add half a cup of cream. Garnish with coriander and serve hot.
Recipe Cuisine: Indian/North Indian
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