About Soya Chaap Sticks Recipe : Soya Chaap is soya bean-based imitation meat or vegan meat. Chaap is the name given to mutton or meat ribs in Northern India. The soya meat is wrapped around wooden poles to resemble a vegetarian leg piece. As a result, the dish is known as soya chaap.
Because many manufacturers use all-purpose flour to bind the dough, soya chaap is not always gluten-free. If you want gluten-free soya meat, read the label carefully.
Soya sticks are used in a variety of vegetarian meals throughout North India. Their popularity stems from their chicken-like texture and propensity to absorb curry taste. Furthermore, the soya meat adds a lot of diversity to the vegetarian menu.
Soya Chaap Sticks Recipe
Soya Chaap Sticks Recipe – A very tasty and healthy and veg vegetable. Soya chaap is a healthy veg snack made from soybeans, which is rich in protein. Many mineral elements are found in soybean such as – calcium, potassium, sodium, phosphorus, phosphorus, magnesium, iron, vitamin B12 etc. And it is the best option for those who do not eat mutton or chicken. It is very popular in India, Bangladesh and Pakistan and is usually prepared with skewers in a tandoor or clay oven. It is prepared by soaking soya bean seeds and soya chunks or soya vaadi in water, pulverizing, grinding and boiling it in water to knead the dough with maida. You can make soya chaap masala with roti or naan tandoori roti, kulcha or pulao and biriyani or rice. Serve with lunch or dinner, and enjoy soya chaap masala curry. Apart from this, it also helps in losing weight as it is full of protein and helps to fill up your stomach soon. and thus reduces food intake.
You May Also Love : Soya Chaap Masala Recipe
Ingredients : Soya Chaap Sticks Recipe
To make Soya Chaap Sticks:
Soyabean – 1/2 cup (soaked in water overnight)
Soya Vadi or Soya Chunks – 1/2 cup
Maida – 1 cup
salt – as per taste
water – as needed
ice cream sticks – 30
Pre-preparation time – 8 hours
Cooking Time – 30 Minutes
Total Time – 8 Hours 30 Minutes
How many people – 30 sticks
To make Homemade Soya Chaap Sticks:
To make soya chaap sticks, first of all we take soybean in a big bowl and wash it thoroughly with water two to three times. Then soak soybean in enough water for overnight or at least for 8 to 10 hours. leave.
Then in the morning or after 10 hours, you can separate the soybean skin by rubbing or mashing the soya bean with your hands. Then fill the whole water in the soybean pot and run it once from top to bottom by hand. So the soybean peels will come up. Then filter out the extra water.
With which the soybean peels will come out, now put the soybeans in a blender, add little water as per the need and blend it perfectly.
Now filter the soya chunks with water, and squeeze out all the water. And after cooling the soya chunks completely, put them in a blender and make a smooth paste by blending. Now put the mixture paste of soybeans and soya chunks in a large bowl. And now add all purpose flour and salt and mix everything well.
And now knead soft, soft and smooth dough like roti dough. And leave the dough covered for 10 minutes. And after 10 minutes take a big ball size dough and roll a thin roti by coating it with some dry flour or all purpose flour.
Also cut into strips with the help of a knife. Now put the strips on the ice cream stick and roll it from all sides. Now keep the water to boil, and put the soya sticks in the boiling water. Now simmer for 15 to 20 minutes or till the soya chaap is cooked completely.
Now filter it with hot water and put it in cold water. and let cool completely. And now filter the soya chaap with water and keep it aside. Now our Soya Chaap Sticks Recipe is ready.
Notes : Things to keep in mind while making Soya Chaap Sticks Recipe
- Soak the soybeans overnight or else it will be difficult to make a smooth paste after grinding the soybeans.
- Add refined flour as required for kneading the dough. Flour can be more than 1 cup, it depends on the paste of your soybean and soya chunks.
- You can store homemade soya chaap by putting it in a zip lock bag in the refrigerator for a week. And use it when making soya chaap.
