Malai to peri peri soya chaap: Tracing the origins of this succulent meat alternative in India and delicious recipes to try at home

It tastes like meat but isn't. Whether or not it can be an alternative to meat is debatable but soya chaap as a street food dish has surely succeeded in winning the hearts of all foodies. Juicy and tender, soya chaap is served with either Indian breads or relished with chutneys.

While soya chaap is one of the many dishes central to the vast culinary diversity of India, it gained immense popularity in recent years as most people switched to plant-based healthy meat alternatives.

It's often served as a standalone snack, appetiser, or as part of a main course in various Indian restaurants and street food stalls. Its versatility has also led to the creation of numerous innovative recipes and variations, making it a beloved dish in Indian cuisine.

Soya chaap traces its origin to Northern India and has come to be one of the most popular street foods in India. To explore more about this vegan meaty affair, Mid-day.com spoke to chefs who take us through the journey of soya chaap from the Northern states to the whole of India.

Tracing the origin of soya chaaps

Chef Jerson Fernandes, executive chef and director of culinary, Novotel Mumbai Juhu Beach elucidates, "The origin of soya chaap can be traced back to Northern India, particularly the state of Punjab. As vegetarianism gained popularity, there arose a demand for meat alternatives, prompting the development of this innovative dish."

He further states, "Deriving its name from the concept of ‘chop,' which refers to meat preparations, soya chaap showcases the culinary ingenuity of the region."

These soy-based delicacies hold significant cultural value. Catering to the substantial vegetarian population in these regions, soya chaaps provide a tasty and protein-rich alternative to meat dishes, seamlessly integrating into their dietary practices.

Chef Arun Kumar, executive chef, Araiya Palampur adds to the discussion, "Soya chaaps have become an integral part of the lower, middle and upper-class families' meals. It is a replacement for various kinds of meat and holds the same nutrition value as chicken. Further, classic soya chaap is also used in the Asian continents - China, Japan and Mangolia to prepare condiments like tofu and sauce."

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Variations in cooking style

Chef Sourabh, founder, Craft of Food 2.0 tells Mid-day.com, "Soya chaap is primarily made from soybean. The soybeans are processed to create a protein-rich base for the dish. To make soya chaap, soybean flour or textured vegetable protein (TVP) is used. The flour is kneaded into a dough-like consistency, shaped into cylindrical rolls, and then cooked in a variety of spices and flavors to mimic the taste and texture of meat."

Soya chaap appears in many gastronomical avatars. It can be enjoyed in a spicy chaap curry or a manchurian dish, in tandoori flavours marinated and cooked to perfection. It also commonly features in rolls and wraps.

As for the variation in its cooking style, Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited highlights, "In North India, soya chaaps are commonly grilled or made in tandoori style, paired with spicy chutneys. In South India, they might be cooked into curries with coconut and tamarind flavours. Internationally, soya chaaps feature in fusion meals like wraps and salads in certain Western nations."

According to Surri, flavours like garam masala, turmeric, coriander, cumin, and red chilli powder, along with herbs such as mint, cilantro, and fenugreek complement soya chaap well. Marinated in garlic, ginger, lemon juice, and yoghurt, it pairs beautifully with various preparations.

Chef Sourabh shares a list of side dishes and beverages that pair perfectly with soya chaap:

Side dishes

Mint Chutney: A refreshing mint chutney complements the rich flavours of soya chaap.

Tandoori roti or naan: The soft and fluffy Indian breads are perfect for mopping up the spicy gravy of soya chaap.

Lachha paratha: The flaky, layered paratha adds a delightful crunch elevating the whole soya chaap experience.

Basmati rice: The aromatic basmati rice pairs well with the protein-rich soya chaap.

Fresh salad: A simple salad with cucumber, tomatoes, and onions provides a refreshing contrast.

Beverages:

Lassi: A classic Punjabi drink made with yoghurt, sugar, and spices. The creamy lassi balances the spices in the chaap.

Masala chai: A cup of spiced tea complements the savoury flavours.

Fresh lime soda: The zesty lime soda is a great choice to clean the palate.

Buttermilk: A cooling buttermilk is perfect to soothe the taste buds after a spicy meal.

Today, soya chaap is relished by foodies in various forms and flavours that include Soya Chaap Roulade, Vegan Soya Chaap burger and steak, Tandoori Chaap, Malai Soya Chaap, Achari Soya Chaap, Peri-Peri Soya Chaap, Soya Chaap Pakora, Makhani Soya Chaap, etc.

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Indulge in this plant-based dish with these recipes

Dig into succulent soya chaaps at home by following these chef-special recipes

Stuffed Soya Chaap Rolls

Ingredients:

Soya chaap sticks - 6-8

Paneer (cottage cheese), crumbled - 1 cup

Small onion, finely chopped - 1

Small tomato, finely chopped - 1

Green chillies, finely chopped - 2-3

Ginger-garlic paste - 1 tsp

Cumin powder - 1/2 tsp

Garam masala - 1/2 tsp

Salt to taste

Fresh coriander leaves, chopped

Oil for cooking

Method:

1. Start by boiling the soya chaap sticks in water for five to seven minutes to soften them. Drain and set aside to cool.

2. In a mixing bowl, combine crumbled paneer, chopped onion, tomato, green chilies, ginger-garlic paste, cumin powder, garam masala, salt, and chopped coriander leaves. Mix well to form a stuffing mixture.

3. Once the soya chaap sticks have cooled, carefully slit each stick lengthwise, creating a pocket for stuffing.

4. Stuff each soya chaap stick with the paneer mixture, ensuring it's evenly distributed.

5. Heat some oil in a pan over medium heat. Place the stuffed soya chaap rolls in the pan and cook until golden brown and crispy on all sides, turning occasionally.

6. Once cooked, remove the rolls from the pan and serve hot with mint chutney or your favourite sauce.

Recipe by Chef Jerson Fernandes, executive chef and director of culinary, Novotel Mumbai Juhu Beach

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Soya Chaap Tacos

Ingredients:

Soya chaap - 4

Oil - 2 tbsp

Sliced onion - 1

Slicked bell pepper - 1

Cumin powder - 1 tsp

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Greek yoghurt or sour cream - 1 tbsp

Salt to taste

Tortillas

Fresh cilantro, chopped

Lime wedges

Method:

1. Prepare the soya chaap. Remove the chaaps from the sticks and cut into bite-sized pieces.

2. Begin to cook the vegetables. In a skillet, heat the oil and saute onions and bell peppers until they are soft.

3. Now add the spices. Add cumin powder, chilli powder, turmeric, and salt. Stir well to combine.

4. Add the soya chaap pieces to the skillet and cook until they are heated through and coated with the spice mix.

5. Now warm the tortillas in a separate pan. Fill each tortilla with the spiced soya chaap mixture.

6. Top with fresh cilantro and a squeeze of lime. Add a dollop of Greek yoghurt or sour cream for creaminess.

Recipe by Harendra Singh Rautela, culinary entrepreneur, and founder of Agastya Cafe & Homestay

Soya Chaap Stir-Fry (Chinese)

Ingredients:

Soya chaap (cut into pieces) - 500 gm

Soy sauce - 1 tsp

Hoisin sauce - 1 tsp

Oyster sauce - 1 tsp

Sesame oil - 1 tbsp

Chopped bell pepper - 1 tbsp

Chopped carrot - 1 tbsp

Chopped onion - 1

Ginger and garlic paste - 1 tsp

Cooked rice or noodles in required quantity

Method:

1. Mix all the sauces mentioned.

2. Marinate the soya chaap in the sauce mixture for 30 minutes.

3. Stir-fry the garlic, ginger, and vegetables in sesame oil.

4. Add the marinated soya chaap and stir-fry until vegetables are tender.

5. Serve over rice or noodles.

Recipe by Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited

Akhrot Soya Chap

Soya chaap (60 per cent soy) - 100 gm

Walnut powder - 4 gm

Golden fried onion - 40 gm

Roasted tomato - 30 gm

Curd - 40 gm

Ghee - 10 ml

Spice mix powder (Cumin, rose petal, saunth, shahi jeera, amchur, coriander seeds, kasuri methi, cumin seeds, caraway seeds, cinnamon stick) - 1 tsp

Method:

1. Marinate the soya chaap with curd and the spice mix powder.

2. Heat ghee in a pan and add the golden fried onion, roasted tomato, and marinated soya chaap.

3. Cook until the soya chaap is well coated with the spices and turns golden brown.

4. Sprinkle walnut powder over the cooked chaap for a unique flavour and serve with your favourite accompaniment.

Recipe by Chef Arun Kumar, executive chef, Araiya Palampur

Makhmali Soya Chaap

Ingredients:

Soya chaap sticks - 8

Tomato - 400 gm

Butter - 50 gm

Cardamom- 5-6

Cloves- 4-5

Dalchini - 1

Tomato puree - 3-4 tbsp

Chopped garlic - 1 tbsp

Red chilli powder - 2 tsp

garam masala powder - 1tsp

Green chilli - 2

Honey - 1 tsp

Ginger-garlic paste - 1 tsp

Fresh cream - 1/2 cups

Kasoori methi - 2 tsp

Oil for frying

Salt to taste

Method:

1. Marinate soya chaap sticks with salt, red chilli powder and ginger garlic paste.

2. In the meantime, chop the tomatoes and grind them into a smooth paste.

3. Transfer into a vessel. Add two cups of water.

4. Now add in the whole garam masala, chopped garlic and green chillies and boil for ten minutes.

5. Deep fry the soya chaap until golden brown.

6. Strain the boiled tomato puree and keep aside.

7. In another vessel add butter and the strained tomato puree. Cook for five to seven minutes.

8. Now add the ready tomato puree, kasuri methi, red chilli powder and salt.

9. Cook until the mixture becomes thick.

10. Once the mixture thickens add some garam masala powder and honey.

11. Add fried soya chaap along with some water. Let it simmer for five to seven minutes.

12. Now add the cream and turn off the flame.

13. Garnish with chopped coriander leaves and serve.

Recipe by Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR

Teriyaki Soya Chaap Skewers

Ingredients:

Soya chaap - 500 gm

Teriyaki sauce - 1 cup

Soy sauce - 1 tbsp

Olive oil - 1 tbsp

Method:

1. Thaw the soya chaap if frozen and cut them into bite-sized pieces.

2. Preheat the oven to 180 degrees Celsius.

3. To marinate the soya chaap, in a bowl mix teriyaki sauce and soy sauce.

4. Add the soya chaap pieces to the marinade, ensuring they are well coated.

5. Let it marinate for at least 30 minutes to allow the flavours to infuse.

6. Thread the marinated soya chaap pieces onto skewers, leaving some space between each piece.

7. Brush a baking tray with olive oil and place the skewers on it.

8. Place the baking tray in the preheated oven and bake for 20-25 minutes, or until the soya chaap is cooked through and slightly charred around the edges.

9. Turn the skewers halfway through the cooking time and brush with the remaining marinade for extra flavour.

10. Once cooked, remove the skewers from the oven and let them cool slightly.

11. Serve the teriyaki soya chaap skewers hot with your favourite dip or alongside steamed rice and vegetables for a complete meal.

Recipe by Chef Sourabh, Founder, Craft of Food 2.0