SOYA MASALA CHAAP
Soya masala chaap or chops is a tasty side dish for the main course. Soya chaap dishes are gaining huge popularity these days. These chaaps is a product of a healthy grain soyabeans which make several other products such as milk, sauces, lentils, and chunks.
Soya chaap is a type of soya chunks or soya vadi which come with a stick. The soy flesh is bound around the ice cream sticks. These chops are available fresh, frozen, or sometimes dried. I always use fresh ones as these are soft, spongy, and fleshy.
These chaaps make tasty dishes when cooked together with some aromatics and a few regular spices. Onions, tomatoes, ginger, and garlic lift the taste of bland soya chops
To make the soya masala chaap dish, the chaaps are pan-fried first to get a crisp outer layer. Then the onion- tomato masala is cooked along with ginger-garlic and a few regular spices. Roasted chops are cut into desired size pieces and mixed with the cooked onion- tomato masala and some water I cook this dish in the pressure cooker for up to 3-4 whistles so that all the ingredients and flavors are incorporated nicely making the dish very tasty and flavorsome
Let’s have a look at the step-by-step recipe 😉
Prep Time- 10 minutes
Cook time – 25 minutes
Course – Main
Cuisine – North India (Delhi, Punjab, etc.)
INGREDIENTS REQUIRED
• Fresh soya chaap – 500 gms
• Onions (medium-sized) – 5 nos
• Tomatoes (medium-sized) – 5 nos
• Cooking oil – 1+2 tbsp
• Curd (dahi) – 5 tsp
• Bay leaf (tez patta) – 1-2 nos
• Black cardamom (Badi ilayachi) – 1 no
• Cumin seeds(jeera) – 1 tsp
• Red chilly powder (degi mirch) – 1 tsp
• Turmeric powder (haldi) – 1/2 tsp
• Coriander (dhania powder) – 2 tsp
• Garam masala powder – 1 tsp
• Water – half a cup or more
PREPARATIONS TO BE DONE
1 – Wash and pat dry soya chaaps with a kitchen towel
2 – Grind coarsely onions, ginger, and garlic
3 – Grind coarsely tomatoes
4- Take curd in a bowl and add salt, red chilly powder, coriander powder, haldi, and garam masala. Mix well and keep aside to use later
STEP-BY-STEP PROCEDURE
1 – Heat 1 tbsp oil in a pan and fry chaaps by turning sides until golden
2 – When chaaps are cooled, cut slices of the thickness of half an inch with a sharp knife. Keep them aside
3 – Take a pressure cooker and heat oil. Add bay leaves, black cardamom, and cumin. Roast the spices for a minute at low flame to prevent burning
4 – Next, add ground onions and roast(bhunow) until golden brown (Stir at intervals to avoid burning)
5 – Next, add spice mixed curd and roast for two minutes (curd gives a rrichness to the dish)
6 – Now add tomato purée and bhunow masala at the low-medium flame for 7-8 minutes until it leaves oil
7 – Now add soya pieces and combine with masala
8 – Add half a cup of water and close the cooker lid. Allow 2-3 whistles to come
9 – Switch off the flame and allow the cooker to cool down completely
10 – Soya Masala Chaap is ready to serve with roti or parantha In the main course
Enjoy Cooking😊
NOTES
1- You can keep the chops whole with the sticks
2- Adjust the quantity of water according to your pressure cooker.
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