What is Soya Maalai Chaap?
While the majority of people living within the Indian subcontinent understand the meaning of soya chaap but it could be foreign to other people. The name itself suggests that this is a protein source derived by soaking soybeans.
Soya chaap sticks are made by covering the sticks in ice cream with strips of dough made from soya chunks, soybeans, as well as all-purpose/rice flour. The results are then processed to ensure the product can be frozen to use later.
The recipe isn't for the soya chaaps as such, but rather for dishes that use the sticks for a base.
When I prepare the recipe above, I buy dry soya chaap sticks at the market, however like I said, they can also be purchased frozen. Check out the image below for a look at what soya chaap looks like.
Soybean is an excellent non-meat protein source that is suitable for vegetarians. It can be served with paratha, roti, or even naan, all of which are varieties of Indian flatbread.
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1.5 cups of dahi (yogurt) whisked until smooth
25 cashews, boiling for 5 mins and then grinded to form an extremely fine paste
1 cup of malai (fresh milk cream) whisked with a hand until it is smooth
1 teaspoon hara dhania (cilantro) Finely chopped
1 teaspoon pudina (mint) Finely chopped
1 tsp Sendha Namak (rock salt (or table salt)
1 teaspoon coriander powder
1/2 1 tsp black pepper powder
2 green chillies Finely chopped
Cilantro chopped, used for garnish
Make sure to soak the soya-based chaap overnight. In the morning boil it for 5 to 7 minutes, then rinse it under running water. Then, squeeze the water out.
Take the soya sticks and cut each chaap in 3 pieces. Set aside.
in a bowl mix the dahi as well as all the ingredients, except for the fresh cream and cashew paste. Stir until the ingredients are well-combined.
Add the soya chaap bits and mix until they are coated all across with marinade. Keep covered and let marinate for 30 mins.
The oil is heated in a pan at medium-high high. Add the pieces of soya chaap along with the cashew paste. Mix well, and cover with the lid. Cook till the gravy becomes thicker and you can stir it in between.
The soya chaap is roasted until it turns lighter golden in color.
Mix in the cream to the pot and stir for one minute.
Transfer the dish to a serving plate. Add a few sprigs cut cilantro.
Serve with paratha, roti or naan for dinner or as a snack/starter.
