Soy chaap is not made out of soya bean,but from what flour. It can be made out of actual soy bean too. Making these ‘chaap’ are tedious, so usually people use the readymade ones available easily in the markets, here.
It is a much loved preparation among the North Indian vegans and innumerable ways to cook it. 🙂 It is an innovative replacement by Vegans for meat 😉 I first tasted this fabulous food item 17 years ago, and since then it is a regular feature in my household menu, once in a fortnight. 🙂
Soy chaap are cholestrol free and that is the most important factor besides others, which makes it a good alternative for people suffering from heart disorders.
One gets a variety of types and shapes of ‘chaap’…….from soy sticks to burger sized bun shapes, frozen or dried. Here i used the frozen bun shaped ‘chaaps’.
chaap = soy pops
Here’s what i did………
250 gms – soy chaap
1 nos – large onion (ground to paste)
3 nos – medium sized tomatoes (blanched, peeled and pureed)
1 tsp – garlic paste
1 tsp – ginger paste
1 tbsp – butter (at room temperature)
3 nos – cloves
1 tsp – coriander powder
1 tsp – kashmiri red chili powder
1/4 tsp – garam masala (Indian spice mix)
1/2 tsp – tumeric powder
1/2 tbsp – cashew nut paste
1 tsp – sugar
salt to taste
1 tbsp + 1 tsp – fresh cream
Defrost the soy chaaps and slice them into two (for larger pieces) or four.
Heat the butter in a medium sized pan and saute the chaaps for a min. take them out and keep aside. In the remaining butter temper with cloves and fry the onion paste till translucent. Add the ginger and garlic paste and fry for another 2 mins.
Add the tomato puree and all the spice powder. Season with salt and sugar and cook till oil releases. Add the cashew paste and fry for another 2 mins. Now add 1 cup of water and the chaaps. Cover and cook for 7-8 mins on low flame. Gravy will be thickened by now. Check for salt and add the fresh cream. Take it off fire.
Garnish with the remaining cream.
Serve with hot paranthas or naan.
Happy cooking !!! 🙂
Cheers !! 😀