Chilly Chaap | How to make Chilly Chaap

By Alka Munjal  |  5th May 2016  |  
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  • Chilly Chaap, How to make Chilly Chaap
Chilly Chaapby Alka Munjal
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About Chilly Chaap Recipe

A dish that is healthy for kids.

Chilly Chaap, a deliciously finger licking recipe to treat your family and friends. This recipe of Chilly Chaap by Alka Munjal will definitely help you in its preparation. The Chilly Chaap can be prepared within 10 minutes. The time taken for cooking Chilly Chaap is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Chilly Chaap step by step. The detailed explanation makes Chilly Chaap so simple and easy that even beginners can try it out. The recipe for Chilly Chaap can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chilly Chaap from BetterButter.

Chilly Chaap

Ingredients to make Chilly Chaap

  • 250 gms soya chapp
  • 1 capsicum
  • 2 carrots
  • 1 onion, finely chopped
  • 1 tbsp ketchup
  • 1 tsp vinegar
  • oil 1 tbsp
  • 1 tsp jeera
  • salt as per taste
  • 1 tsp red chilli powder
  • 1 tsp coriander/ dhania powder
  • 1/2 tsp turmeric/ haldi powder
  • 1 tsp kasoori methi
  • 1/2 tsp garam masala
  • 1 tsp garlic paste

How to make Chilly Chaap

  1. Start by cutting the soya chaap into pieces and half boil it. Also cut the vegetables into cube sizes and keep aside.
  2. Take a pan, heat in oil and put in the cumin seeds and 1 tsp of garlic paste, saute it well.
  3. Next, put in the onion and saute, then add the carrot, capsicum, salt, red chilli powder, dhaniya powder, haldi and mix it well. Then add the chat masala, ketchup, vinegar and put in the soya chaap. Mix it all well together.
  4. Finally, crush the kasoori methi with your fingers and put it in. Cover and cook it for 2 minutes so that all the flavours mix well together.
  5. Your chilly chaap is ready to be served!

My Tip:

Do not cook the vegetables much as they taste best crunchy.

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