Malai Soya Chaap With Video Playful Cooking

What is Soya Chaap?

Soya Chaap is a protein-rich meat substitute made from soybean and wheat flour. Soya bean is soaked overnight and then blended, which is then mixed with wheat flour to make a dough. The dough is wrapped around wooden sticks, and then boiled to achieve a meat-like consistency. This versatile ingredient is commonly used in Delhi cuisine to create dishes that mimic traditional meat-based recipes, making it a favorite among vegetarians and vegans. While I do love malai chicken curry, this vegetarian malai soya chaap makes me equally happy, leaving me asking for more.

Ingredients for Malai Soya Chaap

Onion - You can use any variety of onion. I prefer to finely chop the onion for this dish. Don’t grate or blend. Garlic and Ginger - Roughly pounded garlic ginger when boiling the soya chaap and then finely chop while making the dish. Green Chili - Use as per your spice level. I like to add a few while boiling the soya chaap and then 1 chili finely chopped while making the final dish. Heavy Cream - Heavy cream is what makes the dish creamy and melting in the mouth! To make it vegan, you can use soy based on any nut based cream too. Spices - Few Spices, like chili powder and cumin powder, are added while boiling the soya chaap. Whole spice such fennel seeds, cumin seeds, green cardamoms and bay leaf is used at the beginning in hot oil. Then later for more earthy flavor, cumin powder, chili powder, salt and fennel powder plus a lot of dried fenugreek leaves is added. Dried fenugreek leaves/kasuri methi is a must in this dish for the floral note. Cilantro leaves - Fresh cilantro leaves always enhance the flavor of this creamy, rich dish. The measurement of these ingredients are in recipe card below.

Steps to prepare

Boiling Soya Chaap

1- Take the soya chaaps out of the brine. It will be wrapes around popsicle sticks. Not try to remove it at this stage. 2- Boil the soya chaaps in flavorful water for 10 minutes. Add smashed ginger garlic, chili powder, cumin powder, a little bit of salt, roughly chopped cilantro leaves and slit green chili. 3- After boiling for 10 minutes, place the soya chaap in a wire rack to cool it down a little bit until you can handle it comfortably. Placing it in wire rack will cool it down quickly. Once it’s cooled down a little, hold the soya chaap and twist the stick to pull it out. It will slide out easy while the soya chaap is still warm. 4- Slice the soya chaap in small bite size.

Making Malai Coya Chaap

5- In pan, heat some oil and saute the soya chaap bites to mild golden. Then take it off the pan. 6- To the pan add a bit more oil is needed and add the chopped ginger and garlic, bay leaf, green cardamoms, fennel seeds and cumin seeds. Cook for a few minutes 7-Scatter the chopped onion and stir it around. Season with salt. 8- Add the powdered spice and cool until the raw flavor is gone. 9- Add a lot of dried fenugreek leaves for that beautiful floral aroma. Cook for a couple of minutes. 10- Add the fried soya chaap and toss it around. Let me cook for a couple of minutes. 11- Pour heavy cream and toss it all around. Let it simmer in medium low heat for 5 minutes. 12- Check for salt and add more if needed. Sprinkle finely chopped cilantro leaves and enjoy warm! The dish tastes best with naan! Have you tried my instant soft Naan? Soya chaap is a versatile and nutritious meat alternative that fits well in a variety of culinary traditions. Its ability to absorb flavors and mimic the texture of meat makes it a favorite among those looking to enjoy plant-based meals without sacrificing taste or protein intake. Whether you’re a long-time vegetarian or just exploring meat substitutes, soya chaap is a delicious and healthy option to consider.