Saturday, February 9, 2013

Soya-Chaap Sticks at home (Not recipe)

Soya-Chaap,one of the favorites among North Indian Vegans.This is because it's texture is very similar to non veg,but it is purely veg :).Generally these are readily available in the grocery and frozen food shops in India,but here I will provide the method to make these chaap at home.Yes... I am not talking about the Soya Chaap recipe but how to make the raw Soya Chaaps at home.Hope you like it.

Though it is always called soya chaaps but these are made of simple wheat flour.Wondered?Yes simple wheat flour becomes so sticky and creates chewy strands by following method mentioned below just like readymade soyabean chaaps.This is as a result of flour contains protein that is that the stickier half in it and that we can build use of that solely

Items you would like for creating Soya-Chaaps at home are

Whole wheat flour - 4 cups
Cold Water- A lot
Food processor with dough making attachment.
Bowl to keep kneaded flour.
A large pot.

Take the flour and dump it into the kitchen appliance. 
Then, pour the water in.


Turn on the processor and let it knead the mixture for a couple of minute.

In a few minutesit'll kind into a ball and begin rolling around within the processor. this is often however you recognize it's virtually done. If it simply variety of sloshes around, then you most likely want additional flour.give some additional, and it ought to bollix up pretty before long. Stop the kitchen appliance, and feel the ball. Is it still extremely sticky and sloshy? Let it's kneaded for simply a little whereas longer. It ought to be ready to keep in one piece.

Wash the Dough
Gouge the dough out of your kitchen appliance and stick it in an exceedingly giant bowl of warm/hot water. Let it sit there for twenty minutes.
What you've got to try and do is squish the sticky dough around in your hands underwater. it's best to try and do this within the sink. As you play with it, you'll begin to visualize the water turning white. this is often the starch washing out of the soon-to-be Chaap. Once the water has turned just about opaque, dump it down the drain. Be careful: at this stage within the proceedings, it's pretty simple to lose a big chunk of dough as you dump out the water.
Fill up the bowl once more, and continue washing. As you proceed on the cycle of filling, washing, and straining ,you'll begin to note that the dough is turning into gummier and stringier, and less stuff is washing out. this is often good.
Once you get towards concerning ten repetitions of the fill-wash-straing methodyou'll notice very little exhausting items washing out of the dough. this is often the bran, and unless you actually wish the additional fiber, you must most likely wash it out.

After you get the dumpling as shown in picture(try to pull it off,if you see strands just like in raw chap ) then you are done.

Now the time to wrap it on sticks to look like the one available in stores.Or you can always use your creativity to give more unusual look :)

Prepare for Soya Chaap recipe
Now time to cook it just as you like.Roasted,Fried,Gravy whatever....I like it starter style,Tandoori chaap.
Hope you like it.. Enjoy Soya Chaap at home. :)


  1. Hi Nidhi, Apologies, but I tried to share the actual "So called Soya Chaap" preparation method.This is the way it is prepared.

    1. can you help me to make chaap
      ple.. send me a vedio

  2. Similar recipe is used to make Mukand vadi in Sindhi Cuisine..but this surely looks authentic...

  3. Hi Vinay

    I tried your recipe; in the event of washing and straining the whole dough has melted into water and now it is a whole liquid flour. Pls suggest

  4. People even add maida, do u recon, btw while washing I was left wid arnd 25% of d dough I took, any suggestions?

  5. People even add maida, do u recon, btw while washing I was left wid arnd 25% of d dough I took, any suggestions?

  6. Looks promising, but ain't practically good. (Not at least, when it comes to taste). The procedure that you gave is actually fetching you nothing but gluten. Soy flour has glutamates that render it nice meaty flavour. Since you're using wheat flour, no flavour is guaranteed. Plus, the chaap obtained from wheat flour will have darker colour, owing to the presence of pigments (and bran too, if you don't use refined flour). Soy flour has natural bleaching agents and the product will be of better quality.

  7. pls vinay sar help me for makking soya chap by v

  8. Hi, I have started my hotel in pune and serving these chaaps. I am getting these raw chaaps from delhi and looking for a person who can make this. If possible please share any video or let me know any person who can make this for me.

  9. I m going to start that kind of business in rohini. so anyone who knows making of chap sticks , can contect me-8750275777 ( Vikash )

    1. Hi,
      I am consultant for soya foods,working in soy field since 12 years. I can help you. Please email me at
      nishith patel

  10. I have already tried it, it is called wheat gluten and is a mock meat. it tastes like soya but when you wash it the end result is just a small chunk. So a dough for ten people will yield a gluten for just a few chunks, hardly enough for a curry for one person.

  11. this technique is best used for extraction of gluten from wheat flour

  12. Hi Vinay. Need to discuss more on this issue. Can we either chat or talk to each other?

  13. The real and best quality non frozen Soya Chaap available . We produce soya chaap from soybeans not from Maida or refined wheat flour. Our product is nutritious and healthy.Please also contact for consultancy for making the best quality soya chaap not maid a based but soybean based.
    Contact for more details : Nishith Patel , Ph. 9978453782