Soak Soya bean overnight and then grind to make a paste. Add water if required.

Now take water in a pot, add Soya Chunk and bring it to boil. Remove Soya Chunk from hot water and soak in cold water until warm.

Remove and squeeze cold water from Soya Chunk and grind Chunk in Mixer jar to make a paste. Add little water if needed.
In a large bowl transfer both soya bean paste and Soya Chunk paste. Mix well.

Add Maida flour, salt into Soya paste and knead to form smooth dough. If needed, add more water or Maida.
Apply 1/2 tsp oil to the dough and knead.
Take a portion of dough to make chapatti. Sprinkle some dry flour and roll into chapati. Cut into 8-9 thick strips. Wrap 4 or 5 thick strips on the sticks. Don't wrap more than 5 strips, if sticks is small. Similar ways wraps and make all Soya Chaap sticks.

Heat a pan filled with water and put all sticks in it. Cover and boil it for 5 to 8 mins. Transfer sticks from hot water and soak into cold water for a 5-7 minutes.
Remove from cold water and keep aside. Now soya chaaps are ready to cook!

For Soya Mince or Granules:-
In blender grinds Soya Chunks and make coarsely powder. Remove this powder in bowl and add hot water in it little by little. Mix well. Cover it and keep aside for 10 mins.
Drain water by wrapping soya granules in cloth. Remove from cloth and transfer into a clean bowl.

For marinate:-
In a bowl mix curd, besan, turmeric powder, red chilli powder, garam masala, ginger-garlic paste and salt. Marinate the Soya Chaap in curd mixture and keep in refrigerator for atleast 20 mins.

Deep fry Soya Chaap till golden brown in colour. Drain on absorbed paper.

Serve hot with tomato ketchup or Schezwan chutney.