Recipe- Punjabi Style Soya Chaap

Love soya chaap? We have got for you spicy, masala loaded Punjabi Soya Chaap Recipe. It’s the real outburst of flavours just perfect to enjoy with lachha paratha or pulao. If you have never ever tried soya chaap masala before then surely this Punjabi soya chaap recipe is worth a try. It is an ultimate vegetarian comfort food packed with all the delectable Punjabi flavours.Soya Chaap is a kind of mock meat or vegetarian/vegan meat prepared with soybean chunks and flour. The dough is then wrapped around wooden sticks to give a mock leg piece like appearance. This is called soya chaap.

These soya sticks are used to prepare vegan meat-like curries or coated in tandoori masala and grilled to serve as a snack. Either way, it is a fantastic protein source for vegetarians.

The readymade soya chaap is not always gluten-free. It has white flour (maida) as one of the ingredients. Ideally, soya chaap is prepared with soybean chunks and flour but many manufacturers use all-purpose flour to bind the dough. So read the label carefully if you are looking for a 100% gluten-free soya chaap.

Health Benefits of Soyabean

- Helps in improving metabolic activity
- Helps in healthy weight gain
- Helps in preventing cancer
- Helps to boost heart health
- Helps to relieve menopausal symptoms
- Helps to boost digestive health
- Helps in improving bone health
- Helps in preventing birth defects
- Helps in improving blood circulation

Ingredients

6 soya chaap (soya sticks)
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon Salt
2 tablespoon refined oil
1 bay leaf (tej patta)
1 Cup fine chopped onion
1 teaspoon ginger-garlic paste
1 Cup tomato paste (grind 2 small-size tomato)
Salt to taste
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala ( see recipe )
2 green chilli, sliced
1 tablespoon chopped fresh coriander leaves
4 tablespoon mustard oil (sarson oil)

Method

* Gently remove soya chaap from the sticks. You can easily slide them using a fork.

* Cut them into big chunks. Make sure not to make very small pieces of the soya chaap.

* Dress soya chaap pieces in red chilli, turmeric and salt. Mix nicely.

* Heat refined oil in a pan. Saute soya chaap pieces till they are nicely roasted or light brown in colour. Transfer to a plate and set aside.

* Heat mustard oil in a heavy bottom pan or casserole.
Add bay leaf. Fry till the aroma is released approximately for 2 – 3 seconds.

* Next, add the chopped onion. Fry it over low flame till golden in colour. keep stirring at regular intervals while frying onion.

* Once onion is done add the ginger-garlic paste and fry it for 2 – 3 minutes or till the raw smell wafts away.

* Add the tomato paste, red chilli powder, turmeric and stir to combine. Fry the masala over low heat till it starts leaving the sides of the pan.