Malai soya chaap recipe

10 May Malai soya chaap recipe

Last Updated on June 29, 2023 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

Step wise pictorial recipe of Malai soya chaap recipe

SOAKING OF CHAAPS

1. 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

1. Take cashews in a small bowl and add water in it sufficient enough for soaking. Soak for 30 minutes.
2. After 30 minutes, transfer the cashews in a grinder and make a paste. Add little water if finding hard to make a paste. Keep aside.

MAKING OF MARINADE

1. In a bowl add all the ingredients mentioned under the head “FOR MARINADE” in recipe card below, except chaaps. Whisk. Taste and adjust the seasoning, if needed. (We have added homemade ginger garlic paste, Chat Masala and garam masala.)
2. Now take the champs out of water and remove their sticks.
3. Add them to marinade and cover them properly with the mixture so that chaaps get coated well.
4. Place the bowl in refrigerator for 1 hour, otherwise the curd may turn sour.

FOR FRYING CHAAPS

1. Take a pan, add oil and butter in it. Let the butter melt on low flame.
2. 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.
3. Fry the chaaps from both sides till they turn golden brown.
4. Take them out of pan and cut them into pieces of reasonable sizes.

FOR TADKA & ASSBLING ALL

1. Add oil in the same pan in which champs were shallow fried.
2. Add onion after cutting length wise and saute on medium to high flame for couple of seconds. Remember onions should not loose their crunch.
3. Add fried chaaps and marinade sitting behind in the bowl. Mix well.
4. Cover the pan with lid and let it simmer on low flame for 2-3 minutes. If you find the mixture little dry, can add bit of cream here.

Malai soya Champ is ready. Enjoy with anardana chutney.

NOTES

1. We have used the wet chaaps but if you are using dry chaaps, then they need to be pressure cooked first.
2. Instead of soaking cashews, you can boil them for 5 minutes and then make paste.
3. Make sure the curd shouldn’t be sour.

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.

Print Recipe Pin Recipe

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

• 8 soya chaaps
• Water as per need

FOR CASHEW PASTE

• 25 - 30 cashews
• Water as per need

FOR MARINADE

• 1.5 cup Curd
• 1 cup Cream or Malai
• Cashew paste recently made
• 1 tbsp Coriander powder
• 1 tsp Ginger garlic paste
• 1 tsp Chat masala
• 1 tsp Garam masala
• 1/2 tsp Black pepper powder
• juice of half Lemon
• 1 tsp Chilli paste finely pasted 2-3 green chillies
• 1 tbsp Coriander leaves
• 1 tbsp mint leaves
• 2 tbsp oil
• Salt as per taste
• Soya Champs soaked earlier

FOR FRYING CHAAPS

• 2 tbsp Oil
• 1 tbsp butter
• Soya Chaaps marinated

FOR TADKA & ASSEMBLING ALL

• 1 tbsp Oil
• 1 big onion
• Fried champs with Marination

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 sufficient enough for soaking. Soak for 30 minutes.
• After 30 minutes, transfer the cashews in a grinder and make a paste. Add little water if finding hard to make a paste. Keep aside.

MAKING OF MARINADE

• In a bowl add all the ingredients mentioned under the head "FOR MARINADE", except chaaps. Whisk. Taste and adjust the seasoning, if needed.
• Now take the champs out of water and remove their sticks.
• Add them to marinade and cover them properly with the mixture so that chaaps get coated well.
• Place the bowl in refrigerator for 1 hour, otherwise the curd may turn sour.

FOR FRYING CHAAPS

• 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.
• Fry the chaaps from both sides till they turn golden brown.
• Take them out of pan and cut them into pieces of reasonable sizes.

FOR TADKA & ASSBLING 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 and marinade sitting behind in the bowl. Mix well.
• Cover the pan with lid and let it simmer on low flame for 2-3 minutes. If you find the mixture little dry, can add bit of cream here.
• Malai soya Champ is ready. Enjoy with anardana chutney.

Notes

1. We have used the wet chaaps but if you are using dry chaaps, then they need to be pressure cooked first.
2. Instead of soaking cashews, you can boil them for 5 minutes and then make paste.
3. Make sure the curd shouldn't be sour.

Keyword malai chaap, soya chaap

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