Malai Soya Chaap Recipe

10 May Malai Soya Chaap Recipe

Last Updated on June 26, 2026 by blessmyfoodbypayal

Malai soya chaap recipe | Vegetarian soya malai chaap recipe | how to make malai soya chaap curry with step wise pictorial and video method.

WHAT IS SOYA CHAAP?

Made with soya & wheat plus all purpose flour, soya chaap is a wet dough enrolled across ice cream sticks having a chew and stretchy texture resembling non veg in taste.

MALAI SOYA CHAAP

If talking about malai soya chaap, it is the soya chaap cooked in the white gravy made with cream, which we call malai in hindi, associated with curd, cashew paste and other spices. Chaap is first marinated in the said cream mixture and thereafter cooked.

Malai soya chaap recipe is taken as a delicious food which you can serve as a starter or appetizer or street food, like it is sold in our city Jammu.

CHOICE OF INGREDIENTS

When it comes to the marination part, you have an option to choose the ingredients by either replacing or omitting the given.

Like cream can be replaced with malai, usually we collect from the surface of boiled milk.

Depending upon your liking for spiciness and tanginess, you can increase or reduce the quantity of  chili paste, chaat masala and/or lemon. However, traditionally, this malai soya chaap is moderate in spices and tanginess with white gravy only, so no use of red chili powder please.

Furthermore, few like to add capsicum and carrots along with onion, so choice is personal but we like it this way only because this is how it is served in our city.

SERVING SUGGESTIONS

Varying from cities to places, Malai soya chaap is served differently. Somewhere you will find it next to dinner table with naan and rice but the major and foremost way of serving it as an appetizer.

Warm malai chaaps loaded with creamy gravy and accompanied by anardana chutney and eaten with fork, this is how you get it at my place. Nothing else needed.

SIMILAR RECIPE

There’s another recipe named Afgani Soya chaap which is cooked almost in a similar way, except, the chaaps are roasted in tandoor/oven lastly, unlike this malai soya chaap.

Also see..

• Raw soya chaap recipe
• Masala chaap recipe
• Chilli soya chaap
• Tandoori Soya Chaap recipe in oven
• Restaurant Style Soya Chaap Biryani

Step wise pictorial recipe of Malai soya chaap recipe

Malai soya chaap recipe – recipe card

Malai soya chaap recipe

blessmyfoodbypayal

Malai soya chaap recipe cooked in the white gravy made with cream, curd, cashew paste and other spices.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting time 1 hour hr 30 minutes mins

Total Time 30 minutes mins

Course Appetizer, Street Food

Cuisine North Indian

Servings 4

Ingredients

  

FOR SOAKING CHAAPS

• 1 kg Soya Chaaps (around 10)
• Water as per need

FOR CASHEW PASTE

• 25 - 30 cashews
• 2-3 tbsp water

FOR MARINADE

• 2 cup Curd (fresh - not sour)
• 1 cup Cream or Malai
• 1 tbsp Coriander powder
• 1 tbsp ginger garlic paste
• 1 tbsp chaat masala
• 1 tsp garam masala
• 1 tsp Black pepper powder
• juice of one Lemon
• 1 tbsp Chilli paste (finely crushed 2-3 green chillies)
• 2 tbsp Coriander leaves
• 2 tbsp mint leaves
• 2 tbsp oil
• Salt as per taste

FOR FRYING CHAAPS IN PAN

• 2 tbsp Oil
• 1 tbsp butter

FOR FRYING CHAAPS IN AIR FRYER

• 2 tbsp butter

FOR TADKA & ASSEMBLING ALL

• 1 tbsp Oil
• 2 big onions

Instructions

 

SOAKING OF CHAAPS

• Take a bowl and add Chaaps and water sufficient enough for soaking. Chaaps we are using are the wet one. Keep soaked for 30 minutes.

MAKING OF CASHEW PASTE

• Take cashews in a small bowl and add water in it. Soak for 30 minutes.
• After 30 minutes, transfer the cashews, (alongwith water in which cashews were soaked) in a grinder and make a paste.

MAKING OF MARINADE

• In a bowl add cashew paste, curd, cream or Malai, coriander powder, ginger garlic paste, chat masala, garam masala, black pepper powder, lemon juice, green chilli paste, coriander leaves, mint leaves, salt and oil.
• Give them a good mix. Taste and adjust the seasoning, if needed.
• Keep the bowl in refrigerator till needed.
• Now take the champs out of water and remove their sticks.
• Cut them into pieces of desired size.
• Add them to marinade.
• Mix them properly with the mixture so that chaaps get coated well.
• Place the bowl in refrigerator for 1 to 1:30 hours.

FOR FRYING CHAAPS IN PAN

• Take a pan, add oil and butter in it. Let the butter melt on low flame.
• Now transfer marinated chaaps into the pan for shallow frying. Look, we are only taking out the chaaps (coated) from the marinade and not shifting the entire material from the bowl to pan.
• Shallow fry the chaaps from both sides till they get brown cooked marks.
• Take them out of pan once done.

FOR FRYING CHAAPS IN AIR FRYER

• Take air fryer basket and arrange marinated chaaps into it in one layer. Do not overcrowd the basket. Likewise pan, we are only taking out the chaaps (coated) from the marinade and not shifting the entire material from the bowl to basket.
• Air fry the chaaps from one side @200°C for 15 minutes or until they get brown cooked marks.
• Take the basket out.
• Turn the sides of all the chaaps.
• Air fry the chaaps from other side as well @200°C for 10 minutes or until they get brown cooked marks.
• Take them out once done.

FOR TADKA & ASSEBLING ALL

• Add oil in the same pan in which champs were shallow fried.
• Add onion after cutting length wise and saute on medium to high flame for couple of seconds. Remember onions should not loose their crunch.
• Add fried chaaps.
• Also add marinade sitting behind in the bowl. Mix well.
• Cover the pan with lid and let it simmer on low flame for 5-6 minutes. If you find the mixture little dry, can add bit of cream here.
• Malai soya Champ is ready. Enjoy with green chutney, onion and lemon wedges.

Video

Keyword malai chaap, soya chaap