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Malai Soya Chaap

Serves 4
50 mins
126 Kcal
Malai Soya Chaap is one of the staple vegetarian North Indian recipes famed for its rich, creamy texture and flavours. Soya chaap is made from soybeans and flour, making it a rich source of protein; it is prepared to resemble meat in texture, and sometimes, it acts as a substitute for vegetarian versions of the traditional Indian kebabs and curries. In Malai Soya Chaap, the chaap pieces are marinated in a gravy-like mix of cream, yoghurt, spices, and herbs, which gives the characteristic creamy, mild taste. Preparation usually begins with soya chaap sticks, cut into bite-sized pieces and then marinated. It is usually garnished with freshly chopped coriander and served with green chutney, sliced onions, and lemon wedges. This dish goes nicely with naan, roti, or even rice. Malai Soya Chaap is a favourite dish among vegetarians who desire a filling and nutritious dish with a rich and indulgent taste. Its unique texture and mild spicing make it a great starter or main course for festive occasions or just family gatherings and dinners. Malai Soya Chaap is a completely healthy counterpart of meat, as it gives tremendous amounts of protein, fibre, and essential vitamins.

Ingredients required for Malai Soya Chaap

  1. 4-6 soya chaaps
  2. 3 1/2 tbsp fresh cream
  3. 1/2 cup hung yoghurt
  4. 2 tbsp mustard oil
  5. 1/4 tsp green cardamom powder
  6. 1 tbsp gram flour
  7. 1/4 tsp red chilli powder
  8. 1/4 tsp white pepper powder
  9. 1/4 tsp kasuri methi powder
  10. 1/4 tsp turmeric powder
  11. Onion
  12. Salt
  13. Chaat masala
  14. Lemon juice
  15. Green chilli
  16. Fresh mint leaves
  17. Capsicum
  18. Butter

Cooking steps for Malai Soya Chaap

  1. 1
    Let's make the recipe of soya chaap by first preparing the marinade.
  2. 2
    In a big bowl, take 1/2 cup of hung yoghurt.
  3. 3
    Add two tablespoons of mustard oil to the yoghurt; this gives a robust, tangy flavour to the marinade.
  4. 4
    Then add one tablespoon of roasted gram flour, also known as besan, which helps bind the marinade and gives a nutty flavour.
  5. 5
    Add ¼ teaspoon white pepper powder, green cardamom powder, and yellow chilli powder. This is added to give a mildly aromatic flavour to the marinade. Kasuri methi must be added in ¼ teaspoon amount along with ¼ teaspoon of turmeric powder for colour and salt for the taste.
  6. 6
    Add two tablespoons of fresh cream and 11/2 tablespoons of fresh malai.
  7. 7
    Mix well till it gets a smooth, creamy consistency.
  8. 8
    Add the soya chips into the marinade, mix well, and ensure that every piece is fairly coated with the spice mixture.
  9. 9
    Let the soya chaap marinate for 10-15 minutes to absorb all the flavours from the marinade. Preheat the oven to 180ºC (350ºF).
  10. 10
    Spread the marinated soya chaaps on a baking tray. Put the tray in the oven and bake the soya chaaps for 15-20 minutes. To keep the soya chaaps moist and flavorful, baste them with melted butter halfway through baking.
  11. 11
    After 20 minutes, the soya chaaps will turn golden brown and cook through.
  12. 12
    Take them out of the oven and let them cool slightly.
  13. 13
    Spread a layer of mint mayo on the soya chaap.
  14. 14
    Add onion rings over the chaap and squeeze fresh lemon juice for a tangy taste. Top it with a few chopped green chillies and some chaat masala sprinkled on top for that savoury spice flavour.
  15. 15
    Top it with fresh mint leaves for a refreshing flavour
  16. 16
    Your recipe of soya chaap is ready.

Shop Ingredients

Red Chilli Powder (1/4 Tsp)
520
1
97
1
290
1
70
1
Turmeric Powder (1/4 Tsp)
101
1
225
1
212
1
56
1
59
1
279
1
Kasuri Methi Powder (1/4 Tsp)
30
1
23
1
25
1
49
1
32
1
30
1
Green Cardamom Powder (1/4 Tsp)
237
1
359
1
399
1
266
1
White Pepper Powder (1/4 Tsp)
226
1
Capsicum
17
1
104
1
21
1
29
1
Gram Flour (1 Tbsp)
64
1
128
1
51
1
98
1
80
1
73
1
99
1
90
1
80
1
83
1
Lemon Juice
41
1
Butter
60
1
295
1
122
1
70
1
65
1
241
1
70
1
106
1
60
1
288
1
Chaat Masala
85
1
40
1
88
1
52
1
88
1
121
1
206
1
59
1
90
1
Soya Chaaps (4-6)
315
1
Fresh Cream (3 1/2 Tbsp)
68
1
54
1
220
1
110
1
75
1
Green Chilli
12
1
21
1
Onion
31
1
28
1
21
1
60
1
55
1
Salt
27
1
24
1
22
1
105
1
107
1
47
1
53
1
125
1
73
1
144
1
Mustard Oil (2 Tbsp)
172
1
165
1
164
1
151
1
332
1
394
1
321
1
424
1
173
1
165
1
Hung Yoghurt (1/2 cup)
28
1
32
1
76
1
33
1
70
1
49
1
80
1
76
1
67
1

FAQs

What is Malai Soya Chaap?

A dish using soya chaap sticks of soya flour and wheat flour, and sometimes even soybean chunks, the texture of this dish reminds one of meat. This makes it one of the favourite vegetarian alternatives to the Indian kebab dish. In the case of Malai Soya Chaap, the chaap has a marinade prepared using a mixture of fresh cream (malai), yoghurt, and other spices. This marinade gives it a rich, creamy flavour and a spicy finish.

Is Malai Soya Chaap healthy?

Of course, it is. Malai Soya Chaap is considered a healthy dish, especially for vegetarians. Soya chaap contains a lot of protein and is rich in amino acids. It hence becomes an excellent meat substitute. It is also fibre-rich and has essential nutrients to support a balanced diet. On the other hand, because cream and yoghurt are used, Malai Soya Chaap can be relatively high in fat, particularly saturated fat. If you seek a healthier version, you can use low-fat yoghurt and altogether omit the cream.

How to serve Malai Soya Chaap?

Malai Soya Chaap is primarily meant to be served hot. And with all of the garnishes providing flavours of freshly chopped coriander, green chutney, lemon wedges, and sliced onions, it makes for a delicious starter or main course. It goes very well with naan, roti, or parathas; jeera rice or plain basmati rice can also be enjoyed. It is, therefore, an all-event dish for casual dining, festivals, and parties.
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