Soyabean Chap Sticks Curry Recipe – Protein Rich [Video]
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.
Soyabean chap as the main ingredient cannot be made at home. By ‘cannot’, I mean that it is a tough process of extrusion and not possible to carry out at home. My husband Anil did a lot of research to find out an easy way of producing the soyabean chap sticks at home but could not achieve it.
We even contacted the vendors 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. Normally, there is a 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 and is pretty unedited. We apologize for the inconvenience caused due to the noise.
Soyabean Chap Sticks Curry Recipe In Words
Yield: Soyabean Chap- Good for 4 people
- 7 Soyabean Chaap Sticks
- 1/4 Cup Oil
- 1 Cup Tomatoes Paste
- 3/4 Cup Grated Onion
- 2 Inch Grated Ginger
- 4-5 Chopped Garlic Buds
- 2 Black Cardamom
- 2 Green Chilies
- 1 Tsp Cumin Seeds
- 1/2 Tsp Degi Mirch (Optional)
- 1 Tsp Red Chili Powder
- 2 Tsp Coriander Powder
- To taste Salt
- 1/4 Tsp Garam Masala
- 1 Tsp Amchoor(Mango Powder)
making the Spicy Tadka
- Heat Oil in a big pan on high flame for about a minute.
- Add black Cardamom and Cumin Seeds and let them cook.
- After 30 seconds, they would turn golden brown in color. Now, add Garlic and Ginger.
- After another 30 seconds of cooking on high flame, add grated Onion. Mix well.
- When Onion turns golden brown in color, 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 minutes.
- When you see Tomatoes separated from Oil, add Milk.
- Mix well and let it cook on low flame for about 2 more minutes.
- Tadka is almost ready. It needs a bit of steamed cooking with the Soyabean Chap which is going to follow now.
Cooking Soyabean Chap with Tadka
- Mark cuts 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.