How to make Soya Chaap - SK Khazana -

Especially made for vegetarians is this version of mutton chaap

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Soya beans, Refined flour

Cuisine : Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Chinese Pakora Batatya Cha Kees Fried Prawn Balls Kurkuri Fried Arbi

Soya Chaap - SK Khazana

Soya Chaap - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 4-5 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Chaap - SK Khazana Recipe

  • Soya beans soaked for 4 hours and drained 1/2 cup

  • Refined flour 3/4 cup cup

  • Salt to taste

  • Sugarcane sticks as required

  • Yogurt 1/2 cup

  • Gram flour 2-3 tablespoons

  • Chaat masala 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Ginger-garlic paste 1 teaspoon

  • Oil to deep fry

  • Refined flour slurry as required

  • Soya mince as required

  • Onion rings to serve

  • Lemon slices to serve

  • Fresh mint sprig to garnish


Step 1

Put soya beans in a blender jar, add a little water and grind.

Step 2

Take refined flour in a bowl, add 2 tbsps soya paste and salt. Mix well and knead to semi stiff dough.

Step 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.

Step 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.

Step 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.

Step 6

Heat sufficient oil in a non-stick pan.

Step 7

Take refined flour slurry in a bowl and spread soya mince on a plate.

Step 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.

Step 9

Arrange them on a serving platter and serve hot garnished with onion rings, lemon slice and mint sprig.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.