Time and servings
Time and servings
Ingredients
for soya chaap stick (30 sticks):
- ½ cup soya bean
- ½ cup soya chunks
- 1 cup maida / plain flour / refined flour
- salt to taste
- water to boil
for soya chaap curry:
- 2 tbsp oil
- 5 soya chaap sticks (prepared)
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- ½ tsp turmeric / haldi
- 1 medium sized onion (finely chopped)
- 1 tsp ginger-garlic paste
- ½ tsp coriander powder
- 1½ cups tomato pulp
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ¼ tsp cumin powder
- salt to taste
- 1 cup water
- ¼ cup fresh cream / malai
- ¼ tsp garam masala powder
- 2 tbsp coriander leaves (finely chopped)
- ½ tsp kasuri methi / dry fenugreek leaves (crushed)
Instructions
- firstly, heat oil and roast soya chaap sticks both the sides. keep aside.
- now saute in cumin and bay leaf till it turns aromatic.
- furthermore, add in onions and saute well.
- additionally, add in ginger-garlic paste and saute.
- now add in tomato pulp.
- stir continuously till the tomato pulp thickens up and releases oil.
- furthermore add in turmeric, chilli powder, coriander powder, cumin powder and salt.
- add in water and cream.
- keeping the flame on low stir continuously.
- further add in roasted soya bean chaap sticks into the curry.
- cover and simmer for 15 minutes.
- now add in garam masala, crushed kasuri methi and coriander leaves.
- finally, serve soya chaap curry along with rice, roti or chapathi.
Homemade soya chaap stick recipe
1
firstly, soak ½ cup soya bean with enough water overnight.
2
further, boil ½ cup soya chunks for 5 minutes or till they turn soft.
3
squeeze off the water from soya chunks and transfer to the blender. allow to cool completely.
4
now drain off the water from soaked soya beans and transfer to the blender.
5
blend to a smooth paste adding water as required.
6
now transfer the soya beans and soya chunks paste into the large mixing bowl.
7
add in 1 cup maida and salt to taste.
8
combine well and knead dough.
9
knead to smooth and soft dough as of chapathi dough.
10
rest for 5 minutes and later prepare large ball sized dough.
11
dust the dough with maida and roll thin.
12
furthermore, cut into strips with the help of knife.
13
roll the strips around the ice cream / popsicle sticks.
14
boil the water and drop the rolled sticks into water.
15
boil for 15 – 20 minutes or till soya chaap cooks completely.
16
now drain and transfer into cold water.
17
allow it to cool completely.
18
finally, drain off the soya chaap sticks and keep aside.
Soya chaap curry recipe
1
firstly, in a thick bottomed kadai heat 2 tbsp oil.
2
further roast soya chaap sticks both the sides.
3
once the soya chaap sticks are golden in colour, keep aside.
4
in a the same oil, saute in 1 tsp cumin and 1 bay leaf till it turns aromatic.
5
furthermore, add in onions and saute well.
6
additionally, add in ginger-garlic paste and saute till the raw aroma fades away.
7
now add in 1½ cups of tomato pulp. prepare tomato pulp by blending 2 large raw tomatoes.
8
stir continuously till the tomato pulp thickens up and releases oil.
9
furthermore add in ½ tsp turmeric, 1 tsp red chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and salt to taste.
10
saute on low flame till the spices turn aromatic.
11
add in 1 cup of water and ¼ cup of cream.
12
keeping the flame on low stir continuously. allow the curry to boil.
13
further add in roasted soya bean chaap sticks into the curry.
14
cover and simmer for 15 minutes, or till the soya chaap sticks absorbs flavours.
15
now add in ¼ tsp garam masala, ½ tsp crushed kasuri methi and 2 tbsp coriander leaves.
16
finally, serve soya chaap curry along with rice, roti or chapathi.
Video
Notes
- firstly, soak the soya beans overnight, else it will be difficult to blend smooth.
- also add maida as required to knead into dough. alternatively use wheat for healthier option.
- furthermore, adding soya chunks is optional, however it gives authentic taste.
- additionally, instead of fresh cream use cashew paste for rich flavour.
- finally, refrigerate and store homemade soya chaap sticks in a zip lock bag for a week and use as required.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/soya-chaap-recipe-soya-chaap-stick-recipe/