Desi treat soya chap is prepared with hygiene and freshly available multigrain soyabean. Rich in fibers and protein content, it is a perfect choice for all the special barbeque cuisines. With no artificial flavours and preservatives it is a healthy choice for your healthy meal.
Best sources of Plant based protein
Decent source of both carbs and fat
Soybeans contain antioxidants and phytonutrients
Low GI makes soybeans suitable for people with diabetes
Contain a fair amount of both soluble and insoluble fiber
Ingredients
Soy Flour (60%)
Whole Wheat Flour (40%)
Sugar
Salt
Water
Acidity Regulator INS 330.
How to Use
For making the soya chaap makhani Ingredients:
Oil 1 tbsp + butter 2 tbsp
Ginger 1 inch (julienned)
Garlic 1 tbsp (chopped)
Green chillies 3-4 nos. (slit)
Onions 1 medium size (chopped)
Kashmiri lal mirch powder 2 tsp
Freshly prepared Makhani gravy
Sugar 1-2 tsp
Hot water 200-300 ml
Grilled soya chaap
Fresh Cream 3-4 tbsp
Salt to taste
Garam masala a pinch
Roasted Kasuri methi 1 tsp
Hara dhaniya 1 tbsp (chopped)
Lemon juice 1 tsp
Methods:
Set a wok on medium high heat, add oil & butter, allow the butter to melt further add, ginger, garlic, chillies and onions, stir and cook for 3-4 minutes on medium high flame.
Lower the flame and cook the Kashmiri lal mirch powder for briefly around 30 seconds or a minute, make sure you don’t burn them.
Add the strained or unstrained makhani gravy and cook for 5-6 minutes on medium flame.
Add sugar and hot water and cook for 7-8 minutes, add the grilled soya chaap and cook for 2-3 minutes.
Further, lower the flame and add cream and cook for another 2-3 minutes. Add salt and Check for the seasoning.
Add a pinch of garam masala, kasuri methi and freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, squeeze few drops of lemon juice and your soya chaap makhani is ready,
Serve it hot with some naan of your choice or you can also choose to pair this with some roti and rice.
