Chilli soya chaap | how to make chilli chaap | chilli soya chaap recipe (2024)

07 Oct Chilli soya chaap recipe

Last Updated on June 29, 2023 by blessmyfoodbypayal

Chilli soya chaap | how to make chilli chaap | chilli soya chaap recipe with step wise pictorial and video method.

This recipe is a unique twist in the making of regular soya chaaps. Soya chaap is one of the most loved side dish mainly because of its texture.

Chewy & stretchable, soya chaap is a meat for vegetarians. Yes, it’s right that the texture of soya chaap is very much similar to non veg.

Though we have never tasted non veg but the people who eat non veg say that the texture of chaap is exactly like non veg.

There are many ways to cook soya chaap like malai chaap, tandoori chaap & tawa chaap, but this chilli soya chaap is my favourite one.

There’s a shop nearby my office where I ate this chilli soya chaap for the first time. This was so delicious that I decided to make it for my family on the very next day.

Though I didn’t ask the shopkeeper how he has prepared it & tried the recipe on my own and it came out exceptionally well. Rather more tasty than the one I ate outside.

Not just the recipe of chilli soya chaap only, but here you will find the recipe of raw soya chaap as well as how to cook chaap other way. Find both the recipes herein below :-

• Raw soya chaap
• How to cook soya chaap
• Malai Soya Chaap
• Tandoori Soya Chaap recipe in oven

Step wise pictorial recipe of chilli soya chaap

1. Remove sticks from chaap & cut them into pieces of reasonable size.
2. Fry the chaap pieces till they turn golden brown and then remove them on paper nepkin.
3. Either take out extra oil from the pan in which chaaps are fried leaving behind 2 tbsp of oil or take a separate pan and add 2 tbsp of oil.
4. Add cumin seeds, ginger garlic paste, onion (cut into long strips) & capsicum (cut into shapes of cubes) and saute for a minute on high flame.
5. Add vinegar, chilli sauce, tomato ketchup, soya sauce & salt. Mix well.
6. Add fried chaap pieces and mix well.
7. Add water and cover the pan. Simmer it for 10 minutes on low flame.
8. Your chilli soya chaap is ready. Serve hot with bread or as it is.

NOTE

1. To remove the sticks from chaaps easily, let the chaaps come to room temperature. For that, bring the chaaps out from the freezer preferably an hour prior to cooking. Still you find difficulty in removing the sticks, then insert a knife carefully across the stick & gently bring it out of chaaps.
2. Chaaps are cooked for 10 minutes after adding water to soften the chaap pieces. But still you find the pieces hard, then add little more water & cook for extra minutes.

chilli soya chaap – recipe card

Regards

Payal bali sharma