Crispy Soya chaap

Name: Crispy Soya chaap
Yield: 8 chaaps
Cuisine: Indian
Ingredients: 1/2 cup soya chunks; 1/4 cup rajma/kidney beans; as needed Water; 2 tablespoon corn flour; to taste Salt; 1 tablespoon Garlic ginger paste; 1 teaspoon garam masala; 1/2 tablespoon red chilli powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander cumin powder; 1/2 tsp lemon juice; 1 tablespoon oil; 2 tsp Chopped coriander leaves; 16 Sizzler sticks or 8 ice cream sticks; 2 tablespoon oil for frying; 1/4 cup fresh mint leaves; 1/2 cup coriander leaves; 3 green chillies; 1 tablespoon bhujiya sev; to taste Salt; 1 tablespoon water

Kavita Ns @food_ish

Mumbai

A yummy variation of soya chaap made with soya chunks and boiled rajma.
Super easy and tasty.
I have skipped soya beans and maida as I don't regularly use them and mostly replace maida with some healthy alternative.
Corn atta is makke ka atta and not corn starch in this recipe.
#chaap
#soya
#boxweek2
#themysteryboxchallenge
#weekbrown
#ramazan

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Ingredients

8 chaaps

1/2 cupsoya chunks
1/4 cuprajma/kidney beans
as neededWater
2 tablespooncorn flour
to tasteSalt
1 tablespoonGarlic ginger paste
1 teaspoongaram masala
1/2 tablespoonred chilli powder
1/2 teaspoonturmeric powder
1 teaspooncoriander cumin powder
1/2 tsplemon juice
1 tablespoonoil
2 tspChopped coriander leaves
16Sizzler sticks or 8 ice cream sticks
2 tablespoonoil for frying
Mint Chutney
1/4 cupfresh mint leaves
1/2 cupcoriander leaves
3green chillies
1 tablespoonbhujiya sev
to tasteSalt
1 tablespoonwater

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Steps

1

Wash and soak rajma for 8 hours. Next day, boil and strain the rajma. Use the water for making sabzi or soup.
2

Soak soya chunks in hot water for 15-20 mins. Strain and squeeze out all the water.
3

Grind the soya chunks and boiled rajma together.
4

Add all the spices, corn atta,oil,coriander and mix together
5

Use a scooper to scoop out equal quantity of the mixture.I have used 1 tablespoon and got 16 scoops in all. Then place two scoops on the sticks and roll into oval shape to form 8 chaaps
6

Break the sizzler sticks into half and use both the pieces for 1 chaap.
7

Heat oil in a pan and shallow fry the chaaps.
8

For the mint chutney, add together mint, coriander,salt,bhujiya sev, water in a mixer and grind into a fine paste.
9

Serve hot with this spicy and tangy mint chutney.

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Kavita Ns @food_ish

on April 17, 2021 16:26

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.