How to Make Authentic Delhi-Style Soya Chaap at Home

Soya chaap, a beloved vegetarian delight in North Indian cuisine, especially in Delhi, is known for its meaty texture and rich flavors. This dish is not only delicious but also packed with protein, making it an excellent vegetarian option. Follow this comprehensive recipe to recreate authentic Delhi-style soya chaap in the comfort of your own kitchen.

Ingredients

For the Soya Chaap

200g soya chunks 1/2 cup all-purpose flour 2 tablespoons cornflour 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon cumin powder Salt to taste Water for boiling Oil for frying

For the Marinade

1 cup yogurt 2 tablespoons ginger-garlic paste 1 tablespoon red chili powder 1 teaspoon garam masala 1 tablespoon lemon juice kasuri methi (dried fenugreek leaves) 1 teaspoon 1 tablespoon oil

For Cooking

1 large onion, finely chopped 1 large tomato, pureed 2 green chilies, slit 1 teaspoon coriander powder (optional for richness) Fresh coriander for garnishing

Instructions

Step 1: Prepare the Soya Chaap

Boil Soya Chunks: In a pot, boil water and add the soya chunks. Cook for about 10-15 minutes until they soften. Drain and let them cool. Blend: Once cooled, blend the soya chunks into a coarse mixture. Add a little water if necessary. Make the Dough: In a bowl, combine the blended soya, all-purpose flour, cornflour, and spices. Knead it into a dough. If it’s too dry, add a little water. Shape the Chaap: Divide the dough into small portions and shape them into long sticks or cylindrical shapes. You can also use skewers for shaping. Fry or Grill: Heat oil in a pan and fry the chaap until golden brown. Alternatively, you can grill them for a healthier option.

Step 2: Marinate the Chaap

Prepare Marinade: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, garam masala, lemon juice, salt, kasuri methi, and oil. Coat the Chaap: Add the fried or grilled chaap to the marinade and coat them well. Let them marinate for at least 1-2 hours or overnight in the fridge for more flavor.

Step 3: Cook the Chaap

Prepare Gravy: In a pan, heat oil and sauté onions until golden brown. Add green chilies and cook for a minute. Add Tomato Puree: Mix in the tomato puree and cook until the oil separates. Add coriander powder and mix well. Add Chaap: Add the marinated soya chaap to the gravy mixing well to coat. Cook for about 10-15 minutes on medium heat. You can add cream for richness if desired.

Step 4: Garnish

Garnish with fresh coriander.

Tips

Adjust spices according to your taste preference. You can also add bell peppers and onions to the frying stage for added flavor and texture. Serve with mint chutney or yogurt for dipping.

This dish is great for vegetarians and vegans, offering a protein-packed meal that is both hearty and delicious. Serve it hot with naan, roti, or rice for a complete, satisfying meal.