Masala Chaap recipe by Sanjeev Kapoor is a unique recipe. The dish looks quite elegant when all the chaap sticks are arranged on the platter. Soya chaap is made of soya bean paste and is delicious enough to impress everyone.
The good thing about this snack is that it is a common favorite. All the elders and children like it. You can also refrigerate it and reheat it in the oven or oil.
Masala Chaap is an important part of Indian street food. It is also used in making curry. The dough made in the process should have a good texture. Use all the ingredients mentioned and follow the steps.
INGREDIENTS
- 1/2 cup soya beans (soaked and drained)
- 3/4 cup refined flour
- Salt to taste
- Sugarcane sticks
- 1/2 cup yogurt
- 2-3 tbsp gram flour
- 1/2 tbsp chaat masala
- 1/4 turmeric powder
- 1/2 tbsp red chili powder
- 1/4 tbsp garam masala powder
- 1 tbsp ginger garlic paste
- Oil for deep frying
- Refined flour slurry
- Soya mince as required
- Sliced onion rings to serve
- Lemon slices to serve
- Fresh mint to garnish
Steps to make Masala Chaap by Sanjeev Kapoor
- In a blending jar, put soya bean and after pouring a little water, blend the mixture.
- In a deep bowl take refined flour along with a few tbsp of soya paste and salt. Mix all the ingredients well and knead the dough properly until it is soft and smooth.
- Roll the dough into balls after dividing it into portions and then roll it into a round roti-like shape and then cut the strips. Then, take each strip one by one and wrap each of them around the sugarcane sticks for making chaap.
- In a nonstick pan, heat enough water. Add in the sugarcane sticks and blanch for a few minutes.
- Take yogurt in a bowl and add gram flour to it. Add in the chaat masala and turmeric powder. Shower in the red chili powder, garam masala, and ginger garlic paste. Add a little water and salt and mix well.
- In a non-stick pan heat sufficient oil.
- On a plate take the refined flour slurry and spread soya mince in another.
- Coat each chaap with this yogurt mixture. Dip each of them one by one first in the slurry and then in the soya mince. Add in the oil and deep fry them.
- Give them a good golden color until they are crispy.
- Arrange the soya chaap in the serving platter and then serve along with the onion rings and lemon wedges aside.
FAQs?
How soya beans are used in soya chaap?
Soya beans are first blended and then the dough is made out of them. This dough is then coated with different coatings and then is fried to a golden brown color with a crispy color.
How we eat soya chaap?
It is served with tandoori roti, naan, or chapati and tastes best with these combinations. These are also served with pulao or biryani.
Masala Chaap Recipe by Sanjeev Kapoor
Ingredients
- 1/2 cup soya beans soaked and drained
- 3/4 cup refined flour
- Salt to taste
- Sugarcane sticks
- 1/2 cup yogurt
- 2-3 tbsp gram flour
- 1/2 tbsp chaat masala
- 1/4 turmeric powder
- 1/2 tbsp red chili powder
- 1/4 tbsp garam masala powder
- 1 tbsp ginger garlic paste
- Oil for deep frying
- Refined flour slurry
- Soya mince as required
- Sliced onion rings to serve
- Lemon slices to serve
- Fresh mint to garnish
Instructions
- In a blending jar, put soya bean and after pouring a little water, blend the mixture.
- In a deep bowl take refined flour along with a few tbsp of soya paste and salt. Mix all the ingredients well and knead the dough properly until it is soft and smooth.
- Roll the dough into balls after dividing it into portions and then roll it into a round roti-like shape and then cut the strips. Then, take each strip one by one and wrap each of them around the sugarcane sticks for making chaap.
- In a nonstick pan, heat enough water. Add in the sugarcane sticks and blanch for a few minutes.
- Take yogurt in a bowl and add gram flour to it. Add in the chaat masala and turmeric powder. Shower in the red chili powder, garam masala, and ginger garlic paste. Add a little water and salt and mix well.
- In a non-stick pan heat sufficient oil.
- On a plate take the refined flour slurry and spread soya mince in another.
- Coat each chaap with this yogurt mixture. Dip each of them one by one first in the slurry and then in the soya mince. Add in the oil and deep fry them.
- Give them a good golden color until they are crispy.
- Arrange the soya chaap in the serving platter and then serve along with the onion rings and lemon wedges aside.
