Homemade Soya Chaap

Name: Homemade Soya Chaap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 cup soyabean flour; 1 cup soya chunks; 1 teaspoon oil; 20-25 lolly sticks

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Homemade Soya Chaap

Soya Chaap is prepared with soybean chunks and flour. The dough is then wrapped around wooden sticks, and this is called soya chaap. It is highly nutritious and high in protein hence incredibly healthy for vegans and vegetarians. Having said that soya chaap is so delicious that no one can resist it!

In Delhi soya chap is served in variety of ways like in a gravy, tandoori, dumplings, pizzas and list is endless.

I usually make a big batch of soya chaap and store them in the freezer for 2-3 months. It is easy to make and a versatile ingredient to keep in the freezer for impromptu cooking.

Ingredients

1 cup soyabean flour
1 cup soya chunks
1 cup plain flour
1 teaspoon salt
1 teaspoon oil
20-25 lolly sticks

Directions

Step-1

Boil the soya chunks in 4 cups water for around 12-15 minutes until the soya chunks are soft. Drain the excess water by squeezing them and grind to a smooth paste.

Step-2

Mix soyabean flour, soya chunk paste, plain flour and salt to make a dough using little water if needed.

Grease the dough with some oil and knead it to smooth dough.

Step-3

Dust some flour on the work surface. Pinch out 6-7 lime sized balls off the dough and roll them into a smooth ball.

Place one ball of dough on the floured working surface and roll the dough into a 6″-7″ diameter flat circle as thin as possible.

Step-4

Cut 4-5 long strips of the rolled dough.

Roll the long side of the strips on to the sticks.

Step-5

Boil 4-6 cups of water and add the sticks. Boil them on medium heat for 5 minutes.

Drain the sticks and soak them in cold water for 3-4 minutes.

The soya chaap is ready!

Tips & Variations

While making the dough, make sure the quantity of water is not too much otherwise the dough will be too soft to roll.
If the dough is too sticky, you can add more plain flour as per the need.
While grinding soya chunks, it is advisable to drain the excess water and squeeze them to drain the excess water and then grind them by sprinkling little water if needed.
When we add boiled soya chap to the cold water, it stops the process of heating.
If you do not have soyabean flour, you can soak soyabean overnight and grind it into a fine paste and use that while making the dough.