Soya Chaap - SK Khazana

Especially made for vegetarians is this version of mutton chaap This is a Sanjeev Kapoor exclusive recipe.

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Soya Chaap - SK Khazana

Main Ingredients Soya beans, Refined flour
Cuisine Indian
Course Snacks and Starters
Prep Time 4-5 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Soya Chaap - SK Khazana

  • 1/2 cup Soya beans soaked for 4 hours and drained
  • 3/4 cup cup Refined flour
  • to taste Salt
  • as required Sugarcane sticks
  • 1/2 cup Yogurt
  • 2-3 tablespoons Gram flour
  • 1/2 teaspoon Chaat masala
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Garam masala powder
  • 1 teaspoon Ginger-garlic paste
  • to deep fry Oil
  • as required Refined flour slurry
  • as required Soya mince
  • to serve Onion rings
  • to serve Lemon slices
  • to garnish Fresh mint sprig


  1. Put soya beans in a blender jar, add a little water and grind.
  2. Take refined flour in a bowl, add 2 tbsps soya paste and salt. Mix well and knead to semi stiff dough.
  3. Divide the dough into equal portions and roll into balls. Roll out each ball into a round roti and cut into thin strips. Wrap each strip around a sugarcane stick to make a chaap.
  4. Heat sufficient water in a deep non-stick pan, slide in the sugarcane strips and blanch for 4-5 minutes. Drain and dip into a bowl of ice. Drain and keep aside.
  5. Take yogurt in a bowl, add gram flour, chaat masala, turmeric powder, red chili powder, garam masala, ginger-garlic paste and a little water and mix well. Add salt and mix well.
  6. Heat sufficient oil in a non-stick pan.
  7. Take refined flour slurry in a bowl and spread soya mince on a plate.
  8. Coat each chaaps with yogurt mixture. Dip them in refined flour slurry and coat with soya mince. Slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  9. Arrange them on a serving platter and serve hot garnished with onion rings, lemon slice and mint sprig.