Masala chaap recipe

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 Masala Chaap Recipe – A Delicious Vegetarian Treat!
Masala chaap recipe in a plate

If you’re craving a spicy, smoky, and richly flavored dish that hits all the right notes, Masala Chaap is the answer. This North Indian delicacy, made with soya chaap (a protein-packed meat substitute), is a popular street food and party appetizer that even hardcore non-vegetarians enjoy. Whether you're planning a weekend dinner, a gathering, or just want to treat yourself, this recipe is a must-try!

🌶️What is Masala Chaap?

Masala Chaap is made using soya chaap sticks, which are prepared from soy protein and flour. These are marinated in a spicy, tangy blend of curd and spices, then grilled or pan-fried, and finally tossed in a rich onion-tomato masala. The result? A delicious, creamy, and bold dish that goes well with naan, roti, or just on its own.

📝 Ingredients

For Marination:

  • 6–8 soya chaap sticks (store-bought or homemade)

  • 1 cup thick curd (yogurt)

  • 1 tbsp ginger-garlic paste

  • 1 tsp red chili powder

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • 1 tsp chaat masala

  • 1 tbsp lemon juice

  • Salt to taste

  • 1 tbsp mustard oil (for that smoky flavor)

For Masala Gravy:

  • 2 tbsp oil or butter

  • 1 tbsp ghee (optional, for richness)

  • 2 medium onions (finely chopped)

  • 2 medium tomatoes (pureed)

  • 1 green chili (chopped)

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • ½ tsp kasuri methi (crushed)

  • ½ tsp red chili powder (adjust to taste)

  • Salt to taste

  • Fresh coriander leaves (for garnish)

  • A dash of cream (optional)

🔥 Instructions

Step 1: Prepare the Soya Chaap

  1. If using frozen chaap, thaw and rinse them well. Boil them for 5–7 minutes until soft.

  2. Remove sticks and cut into bite-sized pieces. Pat dry.

Step 2: Marinate the Chaap

  1. In a large bowl, mix curd, all spices, lemon juice, and mustard oil.

  2. Add chaap pieces and coat them well. Let it marinate for at least 30 minutes (or overnight for better flavor).

Step 3: Grill or Fry the Chaap

  1. Heat 1–2 tbsp oil in a pan or grill pan.

  2. Cook marinated chaap pieces on medium flame till golden and slightly charred.

  3. Remove and keep aside.

Step 4: Make the Masala

  1. In the same pan, heat oil and ghee. Add cumin seeds.

  2. Add chopped onions and sauté till golden brown.

  3. Add ginger-garlic paste and green chili. Sauté till raw smell disappears.

  4. Add tomato puree and cook till oil separates.

  5. Add all dry spices and kasuri methi. Cook for a minute.

Step 5: Combine and Finish

  1. Add grilled chaap pieces to the masala.

  2. Mix well to coat the chaap evenly with the gravy.

  3. Add 2–3 tbsp water (if needed) and simmer for 5 minutes.

  4. Add a dash of cream and garnish with fresh coriander.

🍽️ Serving Suggestions

  • Serve hot with roomali roti , naan , or tandoori roti .

  • Pair with mint chutney and onion rings for that street-food vibe.

  • It can also be wrapped in a paratha to make a delicious chaap roll.

🌱 Tips & Variations

  • For a smoky tandoori flavor, place a piece of hot charcoal in a bowl inside the pan, add a few drops of ghee, and cover for 2 minutes.

  • Want it dry? Skip the tomato puree and finish with just curd masala.

  • You can add bell peppers or capsicum for extra crunch.

🧡 Final Thoughts

Masala Chaap is the perfect combination of spice, creaminess, and texture. It’s an indulgent vegetarian treat that feels just as satisfying as any non-veg counterpart. Once you master the balance of spices and get that slight char on your chaap, you’ll be making this dish on repeat!

Location: दिल्ली, भारत

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