By Aditi
February 4, 2026
Amritsari chap is a street food loved for its crispy layer and bold spices. Made from soya chaap, which is marinated, battered, and fried until golden. It is crunchy on the outside and juicy from within.
250 g soya chaap (sliced into pieces) 3 tbsp oil or butter 2 medium onions (finely chopped) 2 medium tomatoes (pureed) 1 tbsp ginger-garlic paste ½ cup fresh curd (whisked) 1 tsp turmeric powder 2 tsp Kashmiri red chilli powder 2 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala 1 tsp kasuri methi (crushed) 1½ tsp salt (or to taste) 1 cup water (adjust as needed) 2 tbsp fresh cream 2 tbsp chopped coriander leaves
In the boiling water, add soya chaap and boil for 5 minutes, drain, let it cool, and squeeze it gently to remove excess water.
In a pan, heat oil or butter. Add chopped onions and sauté on medium heat until it turns golden brown and aromatic.
Add ginger-garlic paste and cook briefly. Stir in tomato puree and cook until thick, glossy, and oil starts separating.
Lower the heat, add curd slowly and stir continuously. Mix in turmeric, chilli powder, coriander powder, cumin powder, and salt until it turns smooth.
Add the boiled soya chaap pieces and water to this. Cover and let it cook for about 10–12 minutes so the chap soaks up the masala.
In the end, add garam masala, kasuri methi, and fresh cream from the top. Garnish with fresh coriander and serve hot with naan, roti, or jeera rice.