If you're on the lookout for a delectable vegetarian dish that combines rich flavors with a creamy texture, look no further than Malai Soya Chaap. It is a North Indian delicacy, and it is the best substitute for meat for a vegetarian or vegan option.
What is Soya Chaap?
Soya Chaap is a protein-rich meat substitute made from soybean and wheat flour. Soya bean is soaked overnight and then blended, which is then mixed with wheat flour to make a dough. The dough is wrapped around wooden sticks, and then boiled to achieve a meat-like consistency. This versatile ingredient is commonly used in Delhi cuisine to create dishes that mimic traditional meat-based recipes, making it a favorite among vegetarians and vegans.
While I do love malai chicken curry, this vegetarian malai soya chaap makes me equally happy, leaving me asking for more.
Soya Chaap is high in protein and low in fat. The presence of soy flour and chunks provides dietary fiber, aiding in digestion. Soya chaap also contains essential vitamins and minerals such as iron, calcium, and vitamin B complexes.
Ingredients for Malai Soya Chaap
Soya Chaap - I used canned soya chaap. You can get it in Indian stores and on Amazon too.
Onion - You can use any variety of onion. I prefer to finely chop the onion for this dish. Don't grate or blend.
Garlic and Ginger - Roughly pounded garlic ginger when boiling the soya chaap and then finely chop while making the dish.
Green Chili - Use as per your spice level. I like to add a few while boiling the soya chaap and then 1 chili finely chopped while making the final dish.
Heavy Cream - Heavy cream is what makes the dish creamy and melting in the mouth! To make it vegan, you can use soy based on any nut based cream too.
Spices - Few Spices, like chili powder and cumin powder, are added while boiling the soya chaap. Whole spice such fennel seeds, cumin seeds, green cardamoms and bay leaf is used at the beginning in hot oil. Then later for more earthy flavor, cumin powder, chili powder, salt and fennel powder plus a lot of dried fenugreek leaves is added. Dried fenugreek leaves/kasuri methi is a must in this dish for the floral note.
Cilantro leaves - Fresh cilantro leaves always enhance the flavor of this creamy, rich dish.
The measurement of these ingredients are in recipe card below.
Steps to prepare
Boiling Soya Chaap
1- Take the soya chaaps out of the brine. It will be wrapes around popsicle sticks. Not try to remove it at this stage.
2- Boil the soya chaaps in flavorful water for 10 minutes. Add smashed ginger garlic, chili powder, cumin powder, a little bit of salt, roughly chopped cilantro leaves and slit green chili.
3- After boiling for 10 minutes, place the soya chaap in a wire rack to cool it down a little bit until you can handle it comfortably. Placing it in wire rack will cool it down quickly. Once it's cooled down a little, hold the soya chaap and twist the stick to pull it out. It will slide out easy while the soya chaap is still warm.
4- Slice the soya chaap in small bite size.
Making Malai Coya Chaap
5- In pan, heat some oil and saute the soya chaap bites to mild golden. Then take it off the pan.
6- To the pan add a bit more oil is needed and add the chopped ginger and garlic, bay leaf, green cardamoms, fennel seeds and cumin seeds. Cook for a few minutes
7-Scatter the chopped onion and stir it around. Season with salt.
8- Add the powdered spice and cool until the raw flavor is gone.
9- Add a lot of dried fenugreek leaves for that beautiful floral aroma. Cook for a couple of minutes.
10- Add the fried soya chaap and toss it around. Let me cook for a couple of minutes.
11- Pour heavy cream and toss it all around. Let it simmer in medium low heat for 5 minutes.
12- Check for salt and add more if needed. Sprinkle finely chopped cilantro leaves and enjoy warm!
The dish tastes best with naan!
Have you tried my instant soft Naan?
Soya chaap is a versatile and nutritious meat alternative that fits well in a variety of culinary traditions. Its ability to absorb flavors and mimic the texture of meat makes it a favorite among those looking to enjoy plant-based meals without sacrificing taste or protein intake.
Whether you’re a long-time vegetarian or just exploring meat substitutes, soya chaap is a delicious and healthy option to consider.
FAQs
Traditional Malai Soya Chaap is not vegan due to the use of heavy cream. However, you can make a vegan version by substituting dairy products with plant-based alternatives like coconut cream and soy yogurt.
While both are made from soybeans, soya chaap and tofu have different textures and culinary uses. Tofu is softer and more delicate, while soya chaap has a firmer, meat-like texture. This makes soya chaap more suitable for grilling and roasting.
Soya chaap is available in many Indian grocery stores, health food stores, and online retailers. It is often sold fresh, frozen, or canned in brine.
No, soya chaap typically contains wheat flour and is not gluten-free. Those with gluten intolerance or celiac disease should avoid it or look for gluten-free alternatives.
Yes, soya chaap is a healthy option as it is high in protein, low in fat, and contains essential vitamins and minerals such as iron and calcium. It is also rich in dietary fiber, which aids digestion.
Yes, you can freeze Malai Soya Chaap. Allow it to cool completely, then store it in an airtight container or vacuumed seal bags. Freeze for up to 2-3 months. Thaw and reheat gently before serving.
Dishes where you can replace meat and use soya chaap instead
Malai Soya Chaap
Ingredients
- 1 Can Soya Chaap (It will typically have 7 to 8 soya chaap in brine)
- 1 Medium Red onion (Finely chopped or thinly sliced)
- 6 Garlic cloves
- 2 Inch Fresh ginger
- 4 Fresh Green chili
- ½ Cup Heavy whipping cream
- Few sprigs of fresh cilantro leaves
- ½ Lemon
Whole Spices
- ½ tablespoon Fennel Seeds
- ½ tablespoon Cumin Seeds
- 2 Bay leaves
- 4 Green cardamoms
Ground Spices
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 Tbsp Chili Powder
- 3 tablespoon Dried Fenugreek powder
- 1 tablespoon Fennel powder
Instructions
- In a big pot, add enough water to boil the soya chaaps. Smash 3 garlic cloves along with 1 inch ginger and add it to the pot. Also add few sprigs of cilantro leaves roughly chopped, slit 3 green chilies, 1 tablespoon chili powder and 1 tablespoon coriander powder. Squeeze half of a lemon juice. Add the soya chaap and bring it to boil. Let it boil in medium heat for 10 minutes.
- After boiling, take out the soya chaaps and place on a wire rack to cool down a little bit.
- Once it's cooled down, a little, but it's still warm take the soya chaap, and twist the sticks gently. It should release and come out easily. Remember that it is easier to take the sticks out while the soya chaap is still warm.
- Then slice the soya chaap into bite size pieces.
- Heat a heavy bottom pan, add 3 tablespoon oil and fry the soya chaap pieces until it's mild golden. Toss it around every few minutes. Take it off the pan when done.
- While it's frying, finely chop the remaining garlic and ginger. Also, finely chop 1 green chili.
- To the pan add 1 tablespoon oil and add the chopped garlic & ginger, along with green cardamoms, bay leaves, cumin seeds and fennel seeds. Sauté for 2 minutes.
- Next, add the sliced onion, season with salt and cook for 1 minute.
- Add the ground spices (except dried fenugreek, leaves) and sauté for 2 minutes until the raw flavor of the spice is gone.
- Add the half of the dried fenugreek leaves and stir it around.
- Scatter the fried soya chaap pieces and toss it around to mix everything.
- Pour heavy cream and lower the heat. Toss it around and let it simmer for 10 minutes. If it gets too dry, add more cream or water.
- Taste for salt at the end and finally garnish with finely chopped cilantro leaves.
- Enjoy soya chaap warm with your choice of bread.
