How to make raw Soya Chaap Sticks at home?

17 Apr How to make raw Soya Chaap Sticks at home?

Last Updated on August 18, 2026 by blessmyfoodbypayal

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 | 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 forth time on 18-08-2026. 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.

First experiment with raw soya chaap

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.

Second experiment with raw soya chaap

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.

Third, Fourth, Fifth & Sixth experiment with raw saya 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.

Seventh Experiment 

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.

Eighth experiment with raw 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 somewhat perfect raw soya chaap for us with amazing taste and yes, that gooeyness, the real star is a chaap recipe. But still there’s a room for improvement because soya really lacks.

Latest 9th Attempt 

Although we were quite satisfied with the kind of outcome we got on eighth experiment conducted years ago, but one thing was haunting somewhere that how a soya chaap can be soya chaap with just 2 tbsp of soya and rest is the whole wheat and all purpose flour! 

Recently we came across a recipe shared by popular Celebrity Chef Ms. Pankaj Bhadouria and we decided to try that. It was one portion maida and 3 portions soya, an ideal soya chaap recipe with loads of soya.

We tried it and really it is such a hit. The entire ingredients turned into 1 kg of soya chaap with 112 grams of protein. 

Perfect texture, accurate taste, high in protein and full of soya and protein richness, what else needed. 

And the another best part is that it is too easy to make. So it’s time to try and enjoy the perfect soya chaap. 

Finally let’s begin with the recipe of raw soya chaap edited for the forth and last time for sure.

Step wise pictorial method of raw soya chaap

Take a bowl and add all purpose flour and water.

Whisk them so well for atleast 2-3 minutes. Keep aside.

Boil soya chunks for 8-10 minutes so that they turn soft and juicy.

Take them out of boiling water.

Pour cold water on soya chunks so that they get cool down immediately.

Squeeze them so well.

Add soya chunks in a grinder jar and grind to a paste.

Transfer this paste in the same bowl carrying maida batter.

Also add soya bean flour, salt and oil.

Mix everything so well.

Rest 10-15 minutes.

Now again knead the dough.

If you find it too loose, add bit of soya bean flour spoon by spoon. We added 4-5 tbsp of extra soya flour.

Take a portion of dough and roll it into a roti on a surface. Dust some soya flour or maida, whenever needed.

Cut the roti into strips. 

Apply maida slurry on each strip.

Roll each strip across the ice cream stick, giving it the look of a chaap.

If you don’t have ice cream sticks, you can roll the strips without them as well.

Make the soya chaaps with the entire dough.

Put all the chaaps in boiling water.

Boil for 12-15 minutes or until chaaps comes up on the surface of water.

Take the chaaps out.

Let them cool down completely.

Either make them anytime soon or put them in zip lock bag and put in freezer.

Enjoy the way you want to.

NOTES

If you don’t get soya bean flour, just grind soya bean lentils. Details here.

Cook these raw Soya Chaaps in these ways:-

• Restaurant Style Soya Chaap Masala Recipe
• chilli soya chaap
• Malai soya chaap recipe
• Tandoori Soya Chaap recipe in oven
• Soya Chaap Biryani (Dum Method)

How to make soya chaap sticks at home – recipe card

Homemade raw soya chaap

blessmyfoodbypayal

Soya Chaap is one of the most loved street food from north india, many consider it as a good vegetarian substitute of meat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine North Indian

Servings 1 kg

Ingredients

  

1 cup = 250 ml

• 1 cup all purpose flour/maida (little extra for dusting)
• 1 cup water
• 2 cup Soya Chunks
• 1 cup Soya Bean Flour (keep some extra, if needed)
• 1 tsp salt
• 1 tbsp oil
• 3-4 tbsp slurry (thick paste of maida & water)

Instructions

 

• Take a bowl and add all purpose flour and water.
• Whisk them so well for atleast 2-3 minutes. Keep aside.
• Boil soya chunks for 8-10 minutes so that they turn soft and juicy.
• Take them out of boiling water.
• Pour cold water on soya chunks so that they get cool down immediately.
• Squeeze them so well.
• Add soya chunks in a grinder jar and grind to a paste.
• Transfer this paste in the same bowl carrying maida batter.
• Also add soya bean flour, salt and oil.
• Mix everything so well.
• Rest 10-15 minutes.
• Now again knead the dough and if you find it too loose, add bit of soya bean flour spoon by spoon. We added 4-5 tbsp of extra soya flour.
• Take a portion of dough and roll it into a roti on a surface. Dust some soya flour or maida, whenever needed.
• Cut the roti into strips.
• Apply maida slurry on each strip.
• Roll each strip across the ice cream stick, giving it the look of a chaap.
• If you don't have ice cream sticks, you can roll the strips without them as well.
• Make the soya chaaps with the entire dough.
• Put all the chaaps in boiling water.
• Boil for 12-15 minutes or until chaaps comes up on the surface of water.
• Take the chaaps out.
• Let them cool down completely.
• Either make them anytime soon or put them in zip lock bag and put in freezer.

Video

Notes

If you don't get soya bean flour, just grind soya bean lentils. 

Keyword raw soya chaap recipe, soya chaap sticks at home