Sign Up for our weekly e-mail update :

Wall of fame

Get Featured


Soya Chaap

What You Need:
  • 1½ cup soya beans, soaked
  • ½ cup refined flour or rice flour
  • ½ cup yoghurt
  • 3 tablespoons gram flour
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon garam masala powder
  • 1 cup cornstarch slurry
  • ½ cup soya mince
  • ½ teaspoon ginger garlic paste
  • 1 teaspoon lemon juice
  • Salt to taste
  • Oil for deep frying
  • Sugarcane sticks
  • Ask parent or adult to help you with this recipe.
  • Adding water as required, grind the soya beans into a fine purée. Transfer into a bowl.
  • Take the flour in a bowl and add the prepared paste and salt to it. Mix well and keep aside.
  • Take a portion of the dough, shape it into a round roti and cut it into ½ inch thick strips. Wrap the sugarcane sticks with these strips. Boil the wrapped sugarcane strips in boiling water for 4-5 minutes and transfer to a bowl of ice. Remove and keep aside.
  • Take the yoghurt in a large bowl add the gram flour, turmeric powder, red chilli powder, garam masala, ginger garlic paste, lemon juice and mix well. Add salt and mix.
  • Coat the prepared chaaps with this mixture, then dip it in cornstarch slurry and soya mince and deep-fry till golden brown in colour.
  • Drain on absorbent paper and serve hot.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host
Save a PDF and you save a tree! Try not to take a print of me!

For RobinAge enquiries, contact us at or on 022-66626818/19 (Mon-Fri 10.30am to 5.30pm)
For Bright Sparks enquiries, contact us at or on 09820346210

© 2019 RobinAge | Privacy Policy | Terms of Use