Raw Soya Chaap | Homemade Raw Soya Chaap | How to make Soya Chaap Sticks at home

Raw Soya Chaap | Homemade Soya Chaap | How to make Soya Chaap Sticks at home

Raw Soya Chaap | Homemade Raw Soya Chaap | How to make Soya Chaap Sticks at home

Raw Soya Chaap | Homemade Raw Soya Chaap | How to make Soya Chaap Sticks at home recipe was  originally posted on 17.04.2016 and this is the Revised Recipe dated 03.11.2017

 

Raw Soya Chaap

 

We posted the recipe of raw soya chaap more than an year ago and that was liked by many of our readers, but even thereafter, we were keep on working to make it more better.

Not so much of major changes has been made in the amended version. The ingredients are still are same and only the use of All Purpose Flour/Maida is reduced to 90% almost. Making the Raw Soya Chaap this way gave better results and the chaaps were very close to the store brought one.

So here the recipe goes…

VIDEO RECIPE OF RAW SOYA CHAAP 

 

TEXT RECIPE OF RAW SOYA CHAAP

INGREDIENTS

Soya Daal – 1 cup
Soya chunks – 1.5 cup
Salt – 1 tsp
All purpose flour – about 1/4th Cup or as per need
Water – Just 2 to 3 Spoons

SPECIAL EQUIPMENTS

Ice cream sticks 24 – 25 (keep some extra in reserve)
Zip lock bags/ polythene bags with rubber bands

YIELDS

24 – 25 Chaaps

METHOD OF PREPARING RAW SOYA CHAAP

Two Star Ingredients of Chaap (Raw)
1. Soya Daal
2. Soya Chunks

raw soya chaap

 

Now the procedure begins…

1. Wash and soak Soya Daal in sufficient amount of water with a pinch of salt at night or for 10 – 12 hours*.

2. In the morning or after 10 – 12 hours, take Soya Chunks (also named as ‘Nutri’ in common) and grind them to a fine powder.

3. Now remove the Soya Daal from water in which it was soaked and grind soya daal to a paste. Add water (just 1 or 2 spoons, that too if needed) while grinding to make a fine paste.

4. Transfer the Soya Daal Paste in a big bowl.

5. Add salt and mix properly.

raw soya chaap

 

6. Prepare a stiff dough by adding Soya Chunks Powder into it, spoon by spoon.

IMPORTANT: Don’t use water to knead the dough)

7. Cover the portion of the dough with cheese cloth for 5 minutes so that it doesn’t get dried. Now begin next step.

8. Take a ball out of the dough and roll it with the help of a rolling pin like you do for making chapatis in a routine.

9. Dust some All Purpose Flour to avoid the sticking of your roti  to rolling pin or the board.

10. Now with the help of a knife or pizza cutter, cut the rolled roti into strips as shown in the picture as well as in video.

raw soya chaap

 

11. Roll each strip around the ice cream sticks.

12. Keep on repeating the process as shown in point 8 to 11 untill the dough is finished or the number of champs you want to make are done.

13. After all the strips are rolled around the ice cream sticks, keep them aside.

14. Now take a wide pan. Add water and place it on a gas stove for boiling.

15. Once the water has started boiling, add the chaaps, prepared so far, into the hot boiling water.
(If the size of your pan is not sufficient enough to adjust all the chaaps in one go, then boil them in seperate batches one after another. Making a mess in the boiling bowl may spoil your chaaps.)

16. After 3 to 4 minutes you will find the bubbles around the boiling chaaps. However let them boil for 15 to 20 minutes.

17. In the mean time take another bowl and fill it with the cold (room temperature) water and keep aside.

18. Once the chaaps are boiled after 10 – 15 minutes, immediately shift them to the bowl having cold water.

19. Let the chaaps rest in cold water for 10 minutes untill they become cool completely.

20. Bring them out from the cold water and shift in a zip lock bag. If you don’t have zip lock bag, nothing to worry. Take a polethene bag, fill the chaaps into it and close it with the rubber band.

21. Place your ziplock bag/ polythene bag in freezer.

 

raw soya chaap

Your Raw Soya Chaap is ready.

Raw Soya Chaap

NOTE

* We have experienced that time for soaking the Soya Daal is of utmost importance. As now Winters are on the arrival, we soaked it (accidentally) for about 18 to 20 hours. Giving more time to soaking helped in making a fine paste and we had to add just 1 to 2 spoons of water while grinding the Daal. Last time, we soaked it for 8 to 10 hours and it became a difficult job to make the paste. We had to add more water to make the paste fine.

So if you are planning to make these Raw Soya Chaap on Sunday evening, better soak the Daal on Saturday evening.

Now it’s a time to cook the Raw Soya chaap with the easy method given here

Feel Free To Ask Queries, If Any…

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA

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85 Comments
  • Mystic Man Beard Oil Price
    Posted at 14:25h, 20 June Reply

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    Posted at 10:18h, 20 June Reply

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  • Neha Khanuja
    Posted at 07:33h, 10 January Reply

    Well explained and beautifully done Payal. Loved it. Also I have recently started a new baking blog. Here is the link. https://greedyeats.com/ Please have a look if you find some time. Thanks!

    • blessmyfoodbypayal
      Posted at 05:14h, 10 January Reply

      Thanks a million Neha for your words of appreciation.
      I have already been to your blog and that’s really amazing. The recipes are well drafted and pictures are beautifully captured. Best wishes for the future.

  • Freda
    Posted at 23:23h, 05 January Reply

    Perfectly done!

    • blessmyfoodbypayal
      Posted at 04:04h, 06 January Reply

      Thank you so much…

  • Anonymous
    Posted at 11:18h, 23 October Reply

    thanks for motivation for small scale bussiness

    • Payal Bali Sharma & Shailender Sharma
      Posted at 20:03h, 03 November Reply

      We are honoured. Thank you.

  • Nimesh sharma
    Posted at 08:12h, 21 August Reply

    Thanx a lot payal & shailendra

    • Payal Bali Sharma & Shailender Sharma
      Posted at 10:12h, 21 August Reply

      You are welcome Nimesh

  • Raj
    Posted at 11:17h, 03 August Reply

    Hello
    Tried the recipe. My chaap turned out too soft and sticky. It tasted like boiled aata. Please let me know where am I going wrong. If dough isn’t stiff can it happen.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 20:05h, 03 November Reply

      The recipe has now been revised for better results. Please have a look.

  • Koushik Bhattacharyya
    Posted at 18:19h, 02 August Reply

    Dear Payel Ji,
    How much time we can srore the raw chaap in refridgerator and outside refridgerator? pls guide.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 17:08h, 02 August Reply

      Koushik Ji,

      Every time we made these chaaps consumed within 1 to 2 days. Only for once we cook the raw chaap after 10 days and it was still very good. No practical idea beyond 10 days.

      In all cases you can’t store it outside freezer beyond few hours. Even the sellers in the market store these chaaps in their freezers.

    • Koushik Bhattacharyya
      Posted at 17:21h, 03 August Reply

      Thanks a lot Payel Ji for your valuable advice.

  • Rahul Bhatnagar
    Posted at 09:04h, 01 May Reply

    Hello Payal Ji
    I have tried with 30% soya flour and 70% choker free wheat flour. I don’t intend to use maids at all. Problem is that the hardness is very high after frying. I have followed the process as per your procedure.
    Please suggest what am I missing or do I need to add any other thing as ingredient.

  • Jitendra Bhavsar
    Posted at 12:25h, 24 April Reply

    A Very good recipe worth…trying for vegetarians like we.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 12:38h, 14 August Reply

      Thanks for the appreciation.

  • meenakshi saxena
    Posted at 11:14h, 09 February Reply

    Hi payal ji….. thanks ….. thanks alot…. to giving this receipe

    • Payal Bali Sharma & Shailender Sharma
      Posted at 13:03h, 09 February Reply

      You are most welcome Meenakshi..

  • Dharmendra Sharma
    Posted at 11:56h, 06 February Reply

    Tkanks Payal, in our town we don’t get raw sticks, we usually buy it from metros. If it works it would be great.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 13:04h, 09 February Reply

      Pleasure is all mine.

  • Namrata
    Posted at 10:55h, 02 February Reply

    Wow !! Thank you so much for sharing this recipe. I love making stuffs at home but had no idea how to make chaap. Thanks for sharing, will definitely try 🙂

    • Payal Bali Sharma & Shailender Sharma
      Posted at 14:54h, 03 February Reply

      Thank you so much for dropping by… hope you will like it.

  • Akhilesh
    Posted at 06:16h, 12 January Reply

    Thanks payal for sharing this recipe.
    Payal I want to share this with u that one of the gentleman who is making this recipe commercially had asked me Rs THREE LACS only. Thanks for sharing this payal.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:50h, 03 November Reply

      Hello….

      Recipe has been revised alongwith the video. Please have a look. Thanks.

  • Anonymous
    Posted at 05:10h, 08 January Reply

    We have to boil soya daaal after soaking 12 hours.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 05:28h, 08 January Reply

      No, simply grind them.

  • Jitendra
    Posted at 10:24h, 21 November Reply

    Thanks for this quick response.

    Please advise what to add in the dough, means to say like maida or something else. I didn’t got this purpose flour. What all flours can be considered in purpose flour ?

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:12h, 21 November Reply

      Maida is the Hindi word for All Purpose Flour. You go ahead with Maida & do share your experience. Thanks for dropping by.

      • Jitendra
        Posted at 05:31h, 22 November Reply

        Thanks for clearing the doubt. One last thing would like to clear.
        After grinding both of the ingredients i.e Soya Daal & Soya chunks, the mixture still contained small pieces of Soya Dal. I did use some amount of water in grinding, so that it become a paste (don’t know whether I was right or wrong at this point), but still it didn’t turned into paste & as a result, Chaap wasn’t refined & it contained pieces of Soya Daal.

        Please clear how should I grind it in a manner that it turns into paste.
        Also, I used both ingredients equally, as you have written – use 1 cup.

        • Payal Bali Sharma & Shailender Sharma
          Posted at 11:22h, 22 November Reply

          Probably you didn’t soak soya daal overnight or for sufficient quantity of time. And if still you face trouble is grinding, instead of adding water, grind soya daal by adding a handful of soaked soya chunks. These chunks are carrying water (although squeezed) so they will help the daal in getting grinded. Better grind mixing both (soaked soya daal + soya chunks).

    • Jitendra
      Posted at 05:26h, 23 November Reply

      I did soaked Soya Daal for 11 hrs (as you have written 10-12 hrs), kept at night & removed water in the morning but grinded both ingredients separately.
      Now I’ll try as you suggested. Thanks once again for humble reply.

      • Payal Bali Sharma & Shailender Sharma
        Posted at 05:28h, 23 November Reply

        Pleasure is all ours….

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:42h, 03 November Reply

      Hello Jitendra Ji,

      Recipe has been revised alongwith the video. Please have a look. Thanks.

  • Jitendra
    Posted at 05:04h, 21 November Reply

    Thanks for this unique healthy product. I tried at home but found that the dough wasn’t properly prepared like regular chapati dough after mixing both of the mentioned products. It was totally sticky. It tried adding maida bit by bit as mentioned by you in comments but still didn’t got good result.

    Please advise what to add in the dough, means to say like maida or something else. I didn’t got this purpose flour. What all flours can be considered in purpose flour ?

    Also, for how much time should the raw chaaps shall be kept in freezer or after how much time these chaaps are ready for being cooked ?

    • Payal Bali Sharma & Shailender Sharma
      Posted at 05:32h, 21 November Reply

      There’s no exact measurement of Maida. It needs to added to bind the dough and make it worth rolling.
      Our chaaps were finished within one week of preparation so no exact idea for how long they could be preserved more. As they were still too good even after one week, so probably can be restored Upto 2-3 weeks!!!!

  • youthfoodblog
    Posted at 17:49h, 19 November Reply

    Very unique cuisine!

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:49h, 19 November Reply

      Thank you so much…

  • Rohini
    Posted at 13:41h, 14 November Reply

    I made it at home and the person who was very happy with the results is my grandma…because these chaaps were so tasty and soft. Not chew and not like rubber, like we buy from market. A super awesome recipe liked by everyone in the family.

    • Payal Bali Sharma
      Posted at 14:05h, 14 November Reply

      Glad to know that each one liked it, especially your grandma. Thank you for all your words of appreciation.

  • Ganga108
    Posted at 08:31h, 14 November Reply

    What a beautiful recipe. Can you tell me – in the method you talk about Soya Beans, but I think you mean Soya Chunks. Can you check and let me know if that is what you mean? Thank you, love your recipe.

    • Payal Bali Sharma
      Posted at 14:10h, 14 November Reply

      I have nowhere talked about soya beans. There are only 2 star ingredients: soya daal and soya chunks.
      I don’t know about the rest of the world, but at my place, Soya Chunks are also named as ‘Neutri’…

      So go ahead with soya daal and ‘Neutri’…

    • Himanshu
      Posted at 19:12h, 14 August Reply

      Soya chunks also known as “soya wadi” in some hindi speaking area of india

  • novelistbaba
    Posted at 13:57h, 12 November Reply

    great post……….i love food……..i have just started to learn to cook beyond the usual daal chawal, as the time permits……..and i love chaap……so hope to try this soon….. 🙂 🙂

    • Payal Bali Sharma
      Posted at 14:04h, 13 November Reply

      Thank you so much. Hope to see a beautiful and yummy platter full of chaaps from your end.

  • beerpal singh
    Posted at 16:34h, 08 November Reply

    very nice mam and thank to u for this recipe

    • Payal Bali Sharma
      Posted at 19:23h, 08 November Reply

      Thanks a ton. Pleasure is all mine.

  • Gagan Khanna
    Posted at 07:22h, 06 November Reply

    Hi.
    Mam please give me the proper details of Soya bean Chaap dough…

    Our dough is very hard..which quantity add the maida .in Soya chunks paste and Soya dall paste..

    I have manufacturer of all chicken sancks
    Pls give me details asap.
    Thanks & regards
    Gagan Khanna
    Khanna Food Products
    Ludhiana .
    9888900900

    • Payal Bali Sharma
      Posted at 09:00h, 06 November Reply

      Hi,

      There no hard and fast rule with respect to the measurement of Maida….because the purpose of Maida is only to bind the dough. After you grind the soaked daal and chunks, it already carries enough water in it. So keep on adding Maida bit by bit to bring this dough equaling to the consistency of regular chapati dough.

      I hope it will help you.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:48h, 03 November Reply

      Hello….

      Recipe has been revised alongwith the video. Please have a look. Thanks.

  • youthfoodblog
    Posted at 02:44h, 25 October Reply

    Very unique!

    • Payal Bali Sharma
      Posted at 04:25h, 25 October Reply

      Thanks a lot

  • B A
    Posted at 15:44h, 24 October Reply

    Hello, Thanks for posting the recipe for the raw chaap. I have been searching for this for a very long time and only found a Gluten version with Wheat which tasted bad. I really want to try your recipe and see how it goes. I’m writing from Texas, and we do not get the frozen Chaap which you get in North India.
    I have a question, we get plenty of Soy Flour in the US. can you help let me know if we could use Soy Flour instead of the Soy Daal? I need to check my local indian grocery store if they have Soy Daal.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 19:10h, 15 November Reply

      Please accept our apologies for such a delayed reply. Actually some comments don’t appear like the routine one, for whatever be the reasons.

      As far as your query is concerned, we are again sorry that we haven’t tried this recipe with the soya flour. You must be knowing that soya flour is actually made by grinding the soya beans after soaking, then boiling and then drying them. So soya flour is the outcome of soya beans actually and this recipe is not calling for soya beans. Also soya flour is not available in our city too (though it’s an easy task to make soya flour at home).

      But if you try this recipe with soya flour, please do share your experience so that it can be helpful to many.

      Look at the irony of your comment. Such a detailed reply, yet no reply. Feeling sorry for the same. Thank you so much for appreciating.

  • Disha
    Posted at 18:58h, 21 October Reply

    How much maida/ flour should be used in this recipe? I squeezed all excess water properly, & added little maida, but my dough was sticky & soft , so I added more maida & boiled them on high flame for 20 mins, still they were sticky inside.. Is it to be boiled on low flame? N how do I know it’s cooked ? Any signs?

    • Payal Bali Sharma
      Posted at 07:07h, 25 October Reply

      There’s no exact measurement of Maida as you need it for the purpose of binding the dough.

      15 to 20 minutes boiling time on medium heat is sufficient.

      The sign of chaaps being cooked is that you can see the bubbles in hot boiling water.

      You said that your dough was sticky inside. Are you talking about the chaaps after their final cooking or about the raw version of chaaps?
      In common cases, chaaps remain raw inside either they are made too thick and/or fried in very hot oil on high flame.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:47h, 03 November Reply

      Hello….

      Recipe has been revised alongwith the video. Please have a look. There is no Maida in this recipe anymore, except for dusting purpose. Thanks.

  • Neeti
    Posted at 04:58h, 11 October Reply

    Soya Dal and Soya Beans are the same thing or it is different. Pls. Guide . Can we add more spices to the dough ? Ginger Garlic etc.

    • Payal Bali Sharma
      Posted at 08:54h, 11 October Reply

      Soya Daal & Soya Beans are not the same Neeti. Although both appear as the same but Soya Beans have a black eye in them which Soya Daal don’t.

      As far as species are concerned, I didn’t find any genuine reason to add at this very stage because after all this raw chaap will be cooked later. Add at that stage whatever you want.

      Rest decision is yours. But need to maintain the balance of species if adding at both stages (raw + cooking).

    • Anonymous
      Posted at 11:47h, 17 October Reply

      its different

  • Ekta
    Posted at 09:35h, 07 October Reply

    Hi….thnx for explaining in detail but have 1 query. In 1 ice cream stick how many strips of dough will be put or 1 stick 1 chapati, also it should be in layers or not… Pls explain. TIA

    • Payal Bali Sharma
      Posted at 11:22h, 07 October Reply

      Hi Ekta…

      Thanks for dropping by.

      It’s not 1 stick 1 chapati.
      It’s 1 stick 1 or 2 strips depending upon the size of each strip.
      And yes make as much layers as needed to make a medium size chaaps. Don’t make too many layers so that your chaaps remain raw from inside while cooking and also not so thin that your chaaps don’t have a mass.

      I hope your query is satisfied. Please feel free to make any number of queries in case of any leftover confusion 🙂

  • Sai Prasad
    Posted at 07:18h, 03 October Reply

    How many days do they last in the fridge?

    • Payal Bali Sharma & Shailender Sharma
      Posted at 19:43h, 18 November Reply

      Mine were finished within 1 week and they were quite good. No idea beyond that.

  • Anonymous
    Posted at 03:49h, 21 September Reply

    Jesse market me milta he wesehi soya chop bantha hae

    • Payal Bali Sharma
      Posted at 11:16h, 21 September Reply

      Jab mere family members ne khayi thee to bola tha k ye to market wale se bhee badiya hain.

  • ravi meshram
    Posted at 18:04h, 18 September Reply

    jesa market me milta hi wisahi bantha he kya

    • Payal Bali Sharma
      Posted at 11:16h, 21 September Reply

      Jab mere family members ne khayi thee to bola tha k ye to market wale se bhee badiya hain.

  • Guri
    Posted at 18:38h, 11 September Reply

    I tried it but mine tasted like raw maida from inside even after frying and making chaap masala.

    • Payal Bali Sharma
      Posted at 19:09h, 11 September Reply

      Really bad to know about this Guri…

      There might be few reasons amongst these :-

      Either you haven’t squeezed the soya chunks properly and as a result, the mixture asked for excessive Maida for binding a dough… Or/&

      You rolled thick chapatis and overlapped the ice-cream stick, which resulted in quite quilted chaaps…. Or/&

      You fried your chaaps on high flame & they turned golden brown quickly but remained raw from within.

      Please help yourself one more time.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:45h, 03 November Reply

      Hello….

      Recipe has been revised alongwith the video. Please have a look. There is no Maida in it (except for dusting purpose). Thanks.

  • Nandkishor SALI
    Posted at 10:41h, 30 August Reply

    Thank you very much I am surching this product from long time thanks again
    wish you great success in your goal hartly

    Best regards
    N.P.Sali

    • Payal Bali Sharma
      Posted at 10:57h, 30 August Reply

      The pleasure is all mine. Your good wishes have touched my heart. Thank you for dropping by.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 18:43h, 03 November Reply

      Hello..

      Recipe has been revised alongwith the video. Please have a look. Thanks.

  • nitin
    Posted at 19:11h, 11 August Reply

    can you try to upload a video?

    • Payal Bali Sharma
      Posted at 11:11h, 15 August Reply

      Didn’t make the videography while making. Will think over it next time.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 15:08h, 03 November Reply

      Updated….please have a look. Thank you.

  • mridula
    Posted at 14:03h, 10 August Reply

    thank u mam. your method is too easy

  • santosh kumar
    Posted at 04:51h, 09 August Reply

    thanks for explain making raw chap …… if possible in hindi language please send my email is sksantosh04@gmail.com.

  • Mahendra Kumar Gupta
    Posted at 13:13h, 29 May Reply

    Nicely explained. I will certainly try it.

    • Payal Bali Sharma
      Posted at 13:27h, 29 May Reply

      Thanks for dropping by. Would love to know about your experience.

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