Make Restaurant-Style Soya Chaap At Home With This Easy Recipe
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In India, soya chaap is among the most well-liked street dishes. Curries are another dish made from it. It is a chewy, smooth substitute for soy chunks that have been bound together. Besan, water, salt, soy chunks, and soybeans are the components required to produce this simple homemade soy chaap. With a few ingredients, this is a quick and simple method for making chaap at home.

These are easily made in bulk and can be kept fresh for days in the refrigerator. These days, you might simply create a spicy soya chaap at home to satisfy your appetite without having to leave the house because it may not be as difficult as you thought it would be.

How To Enjoy Soya Chaap?

Soya chaap can be eaten in a lot of different ways. It can be served as an appetiser with tamarind sauce or mint chutney, added to curries like Makhani or Kadhai for flavour, stuffed into wraps or rolls for a substantial meal, served with rice or roti, added to salads to boost the protein content, added to stir-fries with vegetables, or it can just be skewered and seasoned for a quick snack. It is a popular option for both vegetarian and non-vegetarian meals, providing a meaty texture and a protein-rich substitute. Its flexibility resides in its capacity to absorb flavours and complement a broad range of recipes.

Soya Chaap Recipe

Here's a quick soya chaap recipe for you to try at home:


  • 1 cup of soy chunks or granules
  • 1/2 cup gram flour (besan)
  • 1/4 cup of yoghurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Vegetable oil for frying
  • Fresh coriander leaves for garnish


  • Boil the soy chunks in water for about 5–7 minutes until they are soft. Drain the water and squeeze out excess moisture from the soy chunks.
  • In a bowl, combine gram flour, yoghurt, ginger-garlic paste, cumin powder, coriander powder, red chilli powder, turmeric powder, and salt to make a smooth marinade.
  • Coat the boiled soy chunks evenly with the marinade. Let them marinate for at least 30 minutes to absorb the flavours.
  • Heat vegetable oil in a pan for shallow frying or deep frying.
  • Once the oil is hot, add the marinated soy chunks to the pan. Fry them until they are golden brown and crispy on the outside.
  • Remove the fried soya chaap from the pan and place them on a paper towel to absorb excess oil.
  • Garnish with freshly chopped coriander leaves.
  • Serve hot with mint chutney or your favourite dipping sauce.