Soya chaap is marinated, cooked and roasted with spices and herbs to make a great side. Serve it with rice-rasam, roti, chapati or any flavored rice or quinoa dishes

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4 · 4 to 6
  • Category: Appetizer, Side
  • Cuisine: Indian

Ingredients

  • ½ kg Soya chaap ((drained from fresh/canned))
  • 2 tablespoons lemon juice (or sour yogurt)
  • 1 tablespoon ginger garlic paste ((or ½ tbsp each))
  • ¼ teaspoon turmeric
  • ¾ tablespoon Kashmiri red chili powder ((reduce for low heat))
  • 1 teaspoon Garam masala
  • 1½ tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 medium (100 grams) yellow onion ((or shallots or Indian red onion))
  • 2 tablespoon ghee (or any oil of choice)
  • ½ teaspoon sea salt ((+ ½ tsp more caution: use only as required))
  • ½ cup water
  • 2 tablespoons ghee (or oil)
  • 4 large garlic (cloves sliced)
  • 2 sprigs (20) fresh curry leaves ((pat dry))
  • 2 to 3 green chilies slit ((deseed for low heat))
  • 12 whole cashew nuts powdered ((or 3 tbsps. almond flour))
  • ½ to ¾ teaspoon ground fennel seeds ((omit if you don’t have))
  • ½ teaspoon ground black pepper ((adjust to taste))
  • ½ teaspoon garam masala ((adjust to taste))
  • 2 tablespoons coriander leaves (chopped finely)

Method

Preparation

  1. Drain and squeeze out all the liquid from soya chaap. Immerse them in a bowl of water for 10 mins. Later drain, remove the stick, squeeze out and cut them to 1 inch portions.
  2. Pulse the onion only twice or thrice in a small grinder/ processor or onion chopper. (do this when you are ready to cook, don't let the onion sit)

How to make Soya Chaap Roast

  1. Cook: To a pan/pot add the soya chaap and all the marinade ingredients including crushed onion & water. Mix well & cook for 8 mins. Cool down for 5 mins. (read notes for options)
  2. Roast: Heat ghee in a wide pan and add green chilies, garlic and curry leaves. Let fry until the chilies are blistered. Spread the cooked soya chaap and add the nut powder.
  3. Roast until aromatic for about 5 mins, stirring occasionally but not vigorously. Stir in salt, black pepper, fennel and garam masala as needed. Roast for another 4 mins, until you begin to see some fats releasing at the bottom of the pan.
  4. Garnish with chopped coriander leaves and sliced fresh onions. Squeeze some lemon juice if you want and serve as an appetizer, or as a side with flatbreads or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.