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Soya Chaap Tikka

May-29-2018
Ruchi sharma
500 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Soya Chaap Tikka RECIPE

Soya Chaap Tikka is the vegetarian version of the famous chicken tikka.The process to make soya chaap tikka might look long but is actually the simplest one.You can use store bought Soya Chaaps.This is the must try recipe

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • North Indian
  • Grilling
  • Boiling
  • Snacks
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. For Making Soya Chaap:-
  2. Soya bean 1 Cup
  3. Soya granules 1Cup
  4. Maida 1Cup
  5. Salt 1 1/2 Tsp
  6. For Marination:-
  7. Curd 1cup
  8. Malai 1/2 Cup
  9. Beasn. 1Tbsp
  10. Ginger-Garlic paste. 1Tsp
  11. Coriander powder. 1Tsp
  12. Red chili powder 2Tsp
  13. Garam masala 1Tsp
  14. Turmeric powder. 1/2 Tsp
  15. Chaat masala. 1Tsp
  16. Salt 2Tsp
  17. Oil 1 Tsp

Instructions

  1. WASH 1 CUP OF SOYA BEAN UNDER TAP WATER.
  2. ADD WASHED SOYABEAN TO THE COOKER, ADD 4 CUPS OF WATER AND SOAK OVERNIGHT.
  3. NEXT DAY DRAIN WATER FROM THE SOYABEAN,AND WASH UNDER FRESH WATER.
  4. ADD 1 CUP OF SOYA GRANULES TO HOT WATER COVER AND KEEP ASIDE FOR 20 MINUTES.
  5. ADD DRAINED SOYABEAN TO MIXER JAR AND GRIND.
  6. SCRAP THE SIDES OF JAR ADD 1-2TBSP OF WATER TO FORM SMOOTH PASTE.
  7. SMOOTH PASTE OF SOYABEAN IS READY.
  8. DRAIN SOYA GRANULES,WITH THE HELP OF SPATULA SQUEEZE EXCESS WATER FROM GRANULES.
  9. ADD DRAINED SOYA GRANUALES TO MIXER JAR AND GRIND TO SMOOTH PASTE.
  10. SCRAP THE SIDES OF JAR AND GRIND AGAIN TO MAKE SMOOTH PASTE WITHOUT ADDING WATER .
  11. SOYA GRANUALE PASTE IS READY.
  12. IN A BIG BOWL ADD SOYABEAN PASTE,SOYA GRANUALE PASTE AND 1 1/2 TSP SALT.
  13. ADD SMALL AMOUNT OF MAIDA AT A TIME AND START MAKING DOUGH.DO NOT ADD WATER WHILE KNEADING DOUGH.
  14. ADD 1TSP OF OIL AND KNEAD AGAIN TO FORM A SOFT SMOOTH DOUGH.
  15. SOFT AND SMOOTH DOUGH IS READY.
  16. IN A DEEP PAN BOIL WATER.
  17. TAKE A SMALL BALL FROM THE DOUGH,DUST WITH LITTLE MAIDA AND START ROLLING.
  18. WHILE ROLLING APPLY VERY LITTLE AMOUNT OF MAIDA TO ROLL INTO THIN CHAPATI.
  19. WITH SHARP KNIFE CUT CHAPATI INTO THIN STRIPS
  20. TAKE A ICECREAM STICK AND WRAP ONE STRIP ON IT.
  21. WRAP SECOND STRIP ON THE FIRST ONE AND SEAL PROPERLY AT THE END.
  22. SAME WAY PREPARE ALL THE SOYA CHAAPS.
  23. COOK PREPARED CHAAPS IN BOILING WATER.IT WILL TAKE APPROXIMATELY 2 -2 1/2 MINUTES
  24. ONCE THEY START FLOATING,TAKE THEM OUT FROM HOT WATER.
  25. TRANSFER COOKED CHAAPS INTO COLD WATER,LET IT STAND FOR 5 MINUTES IN COLD WATER.
  26. DRAIN COOKED CHAAPS IN COLANDER.
  27. SOYA CHAAPS ARE READY.THESE CAN BE STORED IN FREZZER IN ZIPLOCK BAG FOR A MONTH.
  28. ADD 1 CUP CURD,1/2 CUP MALAI,1TBSP BESAN IN A BOWL.
  29. ADD1TSP GINGER-GARLIC PASTE,GARAM MASALA,CORIANDER,CHAAT MASALA POWDER, 2TSP SALT AND CHILI POWDER.
  30. ADD 1/2 TSP TURMERIC POWDER AND MIX EVERYTHING WELL.
  31. HEAT NON -STICK PAN OVER LOW HEAT AND APPLY 1TSP OIL.
  32. APPLY MARINATION ON CHAAPS AND COOK ON MEDIUM -LOW HEAT.
  33. AFTER FEW MINUTES FLIP AND COOK ON OTHER SIDE.
  34. FLIP THE CHAAPS 2-3 TIME FOR EVEN COOKING.
  35. CHAAPS ARE FULLY COOKED,REMOVE FROM THE PAN.
  36. SOYA CHAAPS ARE READY.

Reviews (1)  

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Shelly Sharma
Jun-04-2018
Shelly Sharma   Jun-04-2018

Thanks for sharing this recipe.

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