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Soya chaap – India’s answer to the mock meat of the West, is a popular ingredient mostly used in North Indian cooking, especially the Punjab region. Made from textured soy protein (TSP) or soy chunks, which are processed to have a meat-like texture, it is a great alternative for those who prefer plant-based protein or are vegetarians, as it offers a similar taste and texture to meat. The main ingredient of soya chaap is soy protein, which is obtained from soybean flour, which is then processed with water, refined flour and salt.
To make the foundational soya chaap, soy protein is first soaked to soften it and then shaped into elongated tubes or cylindrical forms and wrapped around ice cream sticks. The gluten, present in the refined flour, is what gives soya chaap its unique, threaded texture when cut or bitten into. Mostly soft, soya chaap is cooked in a variety of ways such as grilling in a tandoor, (clay oven) to give it a smoky flavour, or cooked with a base gravy of onions, tomatoes and spices; typically meant to be enjoyed with fresh rotis. It is an excellent source of plant-based protein, as soy flour is known for its high-quality protein content and contains all essential amino acids required by the body.
Since the primary composition of soya chaap consists of 60% soy flour, chaap is known to possess numerous health benefits. It is low in saturated fat and cholesterol, which can be beneficial for heart health. The versatile ingredient, found being consumed widely in regions like Delhi, Punjab and Uttar Pradesh, is enjoyed as street food, where it is marinated in a mixture of spices and aromatics and grilled over hot coals, stuffed into flatbreads, before being served with green chutney and pickled onions. Soya chaap sticks are easily available in grocery stores in fresh as well as dry varieties.
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Interestingly enough, although soya chaap is a widely loved and enjoyed protein, save for the preparations in restaurants or dhabas, the ingredient is not known to be used frequently in home kitchens due to its tricky preparation method. Since raw or unflavoured chaap sticks have a pronounced nutty texture, pairing it with strong flavours like ginger-garlic and spices is important to mask the unpleasantness. Besides, the aromatics and spices are what give chaap its delicious taste when used in biryanis, rolls, sabzis and more.
