Soyabean Chap is primarily a North Indian delight and is considered equivalent of a non-vegetarian dish. This is because it has high protein content and feels like a non-veg when chewed. But no need to worry, it is actually a vegetarian dish.
We even contacted the various vendors (Halwai and stores selling Soyabean chap sticks) and inquired about how it is made by them. The response in all the cases was that they do not make it on their own.
They buy it directly from the production house that produces them in a factory with the equipment specially designed to carry out a process of extrusion (related with producing high heat to melt soyabean).
We are here presenting the recipe of creating the delicious soyabean chap curry with the assumption that we already have the soyabean chap sticks with us.
As a alternative to the soyabean sticks (if you are not able to procure them easily), you can use the soyabean chunks that are easily available in good grocery shops in India/abroad. One of the example is Nestle Soya chunks.
People who stay abroad normally find it tough to get the soyabean chap sticks too. If you are lucky, you might get them at any Indian or Pakistani grocery store. But, if you can’t, the best bet would be to try the soyabean chunks.
To get a bit creative, you can use tooth-picks and insert them in the soyabean chunks to give a better presentation.
Lets start with our recipe here. The video is a bit noisy and old styled but the recipe certainly is pretty awesome. The video is from our initial days of starting inHouseRecipes and is pretty unedited too. We apologize for the inconvenience caused due to the noise.
The new video and pictures are due for this recipe and we would be uploading them soon. We are also experimenting once again with making the raw soyabean chap sticks at home. Will share the recipe once we are successful.
Soyabean Chap Sticks Curry Recipe Video Part 1
Soyabean Chap Sticks Curry Recipe Video Part 2
|Yield:||Soyabean Chap – Good for 4 people|
- 7 Soyabean Chaap Sticks (You can’t make them at home. Get from market)
- 1/4 Cup Oil
- 1 Cup Tomatoes Paste (You can use Tomato Puree or grind fresh tomato to fine paste)
- 3/4 Cup Grated Onion (Chopped into small pieces)
- 2 Inch Grated Ginger
- 4 Chopped Garlic Buds
- 2 Black Cardamom
- 2 Green Chilies
- 1 Tsp Cumin Seeds
- 1/2 Tsp Degi Mirch (Optional) (Degi Mirch is a brand name from MDH masala company. It is famous for giving out red color to the sabzi)
- 1 Tsp Red Chili Powder
- 2 Tsp Coriander Powder
- To taste Salt
- 1/4 Tsp Garam Masala (Make authentic Garam Masala at home)
- 1 Tsp Amchoor (Mango Powder)
NOTE: The soyabean chap sticks should be soaked in water for 6 hours before starting with this recipe.
The ones you buy from market are generally pre-soaked by the vendor and are ready to use. If the ones you have is dry, you should soak them now.
Making the Tadka (Cook time – 15 minutes)
Heat Oil in a pan on high flame for about a minute.
- After 1 minute, add black Cardamom and Cumin Seeds and let them cook for 30 seconds.
- After 30 seconds, they would turn golden brown in color. Now, add Garlic and Ginger. Cook them for 30 seconds.
After 30 seconds, add chopped Onion. Mix well and let it cook.
- When Onion turns golden brown in color (would take about 2-3 minutes), add Tomato and Green Chili paste. Mix well.
- Cook for about a minute on high flame and then add spices.
- Add Red Chili Powder, Mango Powder and Coriander Powder. Let it cook on high flame until Tomatoes appear to have separated from Oil.
- This step is optional. You can now add Deggi Mirch or Red food color to make it look more red in color, if you desire.
- Add Salt and Garam masala. Mix well and let it cook on low flame for about 2 more minutes.
When you see Tomatoes separated from Oil, add Milk.
- Mix well and let it cook on low flame for another 2 minutes.
- Tadka is almost ready. It needs a bit of steamed cooking with the Soyabean Chap which is our next plan of action.
Cooking Soyabean Chap with Tadka (Cook time – 5 minutes)
- Mark cuts (using a knife) on Soyabean Chap sticks and add them in the Onion & Tomato gravy (Tadka).
- Keep the stove on low flame and cover the pan. Let it cook for 5 minutes.
- After 5 minutes, switch off the stove and sprinkle Coriander leaves.
- Soyabean Chap Sticks Curry is ready to serve hot. Enjoy.
Storage and Serving Suggestions
- Soyabean Chap sticks are best enjoyed with Dal Makhni.
- You can refrigerate the Sabzi for up-to 3 days for best taste.