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

raw soya chaap | homemade raw soya chaap | how to make soya chaap sticks at home with step wise pictorial and video method.

Raw Soya Chaap

raw soya chaap | homemade raw soya chaap | how to make soya chaap sticks at home is one of the most loved street food recipe, especially, in northern India. those who eat non-veg says that the taste and texture of chaap is as good as chicken. it is to be noted that this is the post with respect to making of soya chaap which is “raw”. how to further cook a raw chaap has been shared in another post.


editing this recipe again for the third time on 10-02-2019. know the reasons, below, which includes honest confessions too.


this recipe of raw soya chaap always remained a challenge for us because we have made about 8 experiments on this recipe in the span of 3 years, which resulted from failure to average results. when we updated the recipe of soya chaap for the first time on 17.04.2016, it was no where on the internet so no prior knowledge was available with us. also there was not any one surrounding us who knew that how to make raw soya chaap. that was our first experiment which we had learned from one of the food groups on social media. that chaap was made of wet soya and maida.


it received lots of love from all over the world and people started making it. with the passage of time, we started receiving the comments with less appreciation but more complaints. some wrote that their chaap turned too much hard. but the common complaint was that the maida in the chaap remains uncooked and has a raw taste on eating. it was sad to read such comments and we started thinking of improving the recipe.


as the major complaint was with respect to the raw maida in the chaap, we thought of removing the maida from the recipe, which was used in huge quantity in the first experiment, and second recipe was developed in which just few spoons of maida was used. this second experiment/recipe was updated after editing the first one on 03.11.2017


In this second experiment, it was obvious that there could be no complaints of raw maida because maida was hardly used. but we started receiving comments that this chaap is not at all like that of market’s chaap as it didn’t have that elastic and stretchy consistency. those who have already eaten chaaps must know that chaap has a gooey stuff, which was missing in our second experiment.


and our journey of making raw soya chaap better remained continuous. we went to many professionals to learn the correct recipe of raw soya chaap. actually we didn’t know any professional in this field, so we went to the shop keepers who sell raw soya chaap and also to those who sell cooked soya chaaps. everyone told us that they buy it readymade so they don’t have the knowledge that how the raw one is made. may be either they actually didn’t know or didn’t want to share with us. alas!


however, in the year 2017, one shopkeeper told us that soya flour is not used and raw soya chaap is made by stretching the maida only but he doesn’t know more about it in detail. we thought that ‘soya chaap without soya’…no ways, so he was of no help to us.


in December, 2018, we saw the pictures of few packages of raw soya chaap on internet in which the Ingredients were mentioned. it included 60% soya flour, 40% maida, salt and water. but on some of the packages, whole wheat flour was also mentioned. quite confusing for us.


we decided to experiment again but also decided not to edit the blog post until perfect chaap is made.

raw soya chaap

in our third, fourth, fifth and sixth experiment, we made one batch of raw soya chaap with soya flour along with maida & another with whole wheat flour. in the first two experiments, we added soya flour in extra ratio than the other flours. the taste was good but there was no gooey in the chaaps again. then fifth and sixth experiment was made by mixing all the three flours with soya flour in larger quantity than the other two flours but problem remained the same. taste of chaap was improved but with no gooeyness which is the soul of chaaps and that is the only reason for its being loved by people.


the actual trouble was with respect to the presence of correct ratio of gluten in the chaaps made so far. the gooeyness in the chaap is due to the presence of gluten and soya flour is gluten free whereas maida and wheat flour, both, has gluten in it. but on mixing both soya flour and other flours, the quantity of gluten decreases lower to the required degree.


in our seventh experiment, which was in a very very casual mood, we took a big dollop of dough, which always remain there in our refrigerators for making chapatis, and experimented with it. in this experiment, we made just one single chaap. on cooking this, it was like Oh my God. It was 99.9% close to the market chaaps. made just and just with the dough of whole wheat flour and no soya flour, it was perfect chaap but was it soya chaap ? somewhere no. how a chaap can be called soya chaap without soya !


recently, we met a shopkeeper who told us that the branded soya chaaps do contain soya but the local manufacturers made soya chaaps only with maida. it was surprising for us but we recollected the words of that shopkeeper who told us in 2017 that soya chaaps are made without soya and only maida. we also related his words with our seventh experiment in which we made one single chaap with whole wheat flour only and it was perfectly made.


it was a complete state of confusion for us that how to develop this recipe. to make the perfect recipe of raw soya chaap, we have to skip the soya, and if we skip the soya, how it will be named as soya chaap.


to win over this confusion, we made eighth experiment. we focused more on wheat and all purpose flours, but also added bit of soya to make it soya chaap & not just chaap. and this is perfect raw soya chaap for us with amazing taste and yes, that gooeyness, the real star is a chaap recipe.


hence this recipe is very very special to us because it is the outcome of so many discussions with professionals, extensive study on internet and food groups (though none was helpful), number of experiments from zero to average results and editing the recipe in blog already twice.


really, it took us 3 years to understand & believe that local soya chaap is actually not made of soya.


.. thank you dear readers for traveling those 3 years with us through this post.


finally let’s begin with the recipe of raw soya chaap edited for the third time..


YouTube – Raw Soya Chaap



(1 cup – 240 ml)


whole wheat flour / atta – 2 cup

all purpose flour / maida – 2 cup

salt – 1 tsp

homemade soya flour – 2 tbsp + little more for dusting

hot water – a big bowl

chilled water – a big bowl

ice cubes – one tray

ice cream sticks – 5-6

zip lock bag or a polythene bag with rubber band.



5-6 chaaps



(do watch youtube video, given above, to understand the method in a better way.)

  1. take a big bowl and place a sieve over it. add whole wheat flour, all purpose flour and salt in the sieve.

raw soya chaap

  1. sieve the flour into the bowl. mix the flour so that everything incorporates together very well.

raw soya chaap

  1. start adding water gradually and knead the flour into a dough.

raw soya chaap

  1. keep on kneading the dough for at least 15 to 20 minutes. more the better.

raw soya chaap

  1. cover the dough with a kitchen towel and place a lid on the bowl. place the dough for rest for at least one hour on kitchen shelf (in winters) or in refrigerator (during summers).

raw soya chaap

  1. after one hour, take the bowl back and uncover it. knead the dough again for a minute.

raw soya chaap

  1. pour lots of very hot water over the dough. water should be as much hot as your hands can bare and the quantity of water should be as much so that entire dough drowns in it.

raw soya chaap

  1. let the dough remains in water for 10 seconds.

raw soya chaap

  1. take the dough out and start squeezing & twisting it with your hands. you have to squeeze out the water from the dough.

raw soya chaap

  1. when you have squeezed out the water from the dough, again put the dough back in same water and let it remain there for 10 seconds.

raw soya chaap

  1. repeat this process again and again for 10 minutes. means… put dough in water for 10 seconds, bring out, squeeze & again in water for 10 seconds & so on and on. during these 10 minutes, this process of bathing the dough will take between 12 to 15 rounds. and the colour of water will also change to white.

raw soya chaap

  1. after 10 minutes and when about 12 to 15 rounds of dough bath will complete, pass the water carrying dough through a sieve so that water drains out and dough gets collected in the sieve.

raw soya chaap

  1. in the sieve too, squeeze the dough to take out maximum water from it.

raw soya chaap

  1. transfer the dough back to the bowl.

raw soya chaap

  1. now pour chilled water in the bowl carrying dough to the level dough completely sinks in.

raw soya chaap

  1. add some ice cubes to make the water extra chilling.

raw soya chaap

  1. this time again, you need to repeat the same process what you did in hot water. means… place dough in water for 10 seconds, bring it out, squeeze & again in water for 10 seconds & so on. every time press the dough with pressure so that all water squeezes out of it. each time you put the dough in water and then squeeze, the quantity of dough will keep on decreasing and the colour of this water too will turn white. no issues.

  1. after 8 to 10 minutes, you will observe that dough will start coming together and becoming like a mass.

raw soya chaap

  1. keep the process on and further in 2 to 3 minutes, dough will become stretchy. on pulling, dough should be elastic.

raw soya chaap

  1. when such consistency of dough is attained, stop the bathing process of dough. make sure you have squeezed the dough very well and no water is dripping out of it.

raw soya chaap

  1. transfer dough in another bowl. Make sure this bowl should be dry.

raw soya chaap

  1. add 2 tbsp of soya flour over the dough.

raw soya chaap

  1. knead the dough well for a minute so that soya flour incorporates well. you can add more flour if you feel that dough is still too much sticky.

raw soya chaap

  1. dust you hands with soya flour, particularly finger tips.

raw soya chaap

  1. take a small ball size dough from the entire dough.

raw soya chaap

  1. stretch it a bit with both of your hands vertically.

raw soya chaap

  1. take an ice cream stick and start rolling the dough across the stick starting from one inch ahead of bottom of stick to the top and back. press the rolled chaap with your palm so that dough sticks to the stick properly (see video for better understanding).

raw soya chaap

  1. finish the dough likewise. you will be able to make 5 to 6 chaaps out of this dough. our’s were 5.

raw soya chaap

  1. transfer all the chaaps in a zip lock bag, lock bag properly and place it in freezer. no worries if you don’t have zip lock bag. take a clean polythene bag, place all chaaps in it, tie a rubber band & then place it in freezer.

raw soya chaap

your raw soya chaaps are ready.

raw soya chaap

you can cook the Raw Soya chaap with the easy method given here. however, you might have your way of cooking the same.



* instead of in the ratio of 50 : 50, you can use wheat flour or all purpose flour completely.


if any queries, ask freely


Recipe, for the purpose of blog, developed by




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    Posted at 10:19h, 05 March Reply

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    • blessmyfoodbypayal
      Posted at 19:40h, 06 March Reply

      thank you. keep visiting..

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    • blessmyfoodbypayal
      Posted at 03:44h, 29 August Reply

      Thanks a bunch

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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

    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


      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

    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 .

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


      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


      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


      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


      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

    • 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


      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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