Homemade raw soya chaap
one of the most loved street food from north india, many consider it as a good vegetarian substitute of meat.
Ingredients
1 cup = 200 ml
- 2 cups whole wheat flour / atta
- 2 cups all purpose flour / maida
- 1 tsp salt
- 2 tbsp soya flour (plus little more for dusting)
- a big bowl of hot water
- a big bowl of cold water
- one tray of ice cubes
you also need
- 5-6 ice cream sticks
- zip lock bag or a polythene bag with rubber band
Instructions
- take a big bowl and place a sieve over it. add whole wheat flour, all purpose flour and salt in the sieve.
- sieve the flour into the bowl. mix the flour so that everything incorporates together very well.
- start adding water gradually and knead the flour into a dough.
- keep on kneading the dough for at least 15 to 20 minutes. more the better.
- cover the dough with a kitchen towel and place a lid on the bowl. place the dough for rest for at least one hour.
- after one hour, take the bowl back and uncover it. knead the dough again for a minute.
- pour lots of very hot water (which hands can bear) over the dough.
- let the dough remains in water for 10 seconds.
- take the dough out and start squeezing & twisting it with your hands. you have to squeeze out the water from the dough.
- 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.
- repeat this process again and again for 10 minutes.
- after 10 minutes, pass the water carrying dough through a sieve so that water drains out and dough gets collected in the sieve.
- in the sieve too, squeeze the dough to take out maximum water from it.
- transfer the dough back to the bowl.
- now pour chilled water in the bowl carrying dough.
- add some ice cubes to make the water extra chilling.
- 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.
- after 8 to 10 minutes, you will observe that dough will start coming together and becoming like a mass.
- keep the process on and further in 2 to 3 minutes, dough will become stretchy. on pulling, dough should be elastic. stop the process here.
- transfer dough in another bowl. Make sure this bowl should be dry.
- add 2 tbsp of homemade soya flour over the dough.
- knead the dough well for a minute so that soya flour incorporates well.
- dust you hands with soya flour, particularly finger tips.
- take a small ball size dough from the entire dough.
- stretch it a bit with both of your hands vertically.
- 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.
- finish the entire dough likewise.
- transfer all the chaaps in a zip lock bag, lock bag properly and place it in freezer.
- your raw soya chaaps are ready.
Notes
Instead of in the ratio of 50 : 50, you can use wheat flour or all purpose flour completely.