Punjabi Soya Chaap Recipe

Punjabi Soya Chaap Recipe
Punjabi Soya Chaap Recipe


Welcome to our kitchen, where we’re about to embark on a culinary journey that will tantalize your taste buds and bring the flavors of Punjab right to your dining table. Today, we’re going to delve into the art of creating a delectable Punjabi Soya Chaap recipe using Vezlay Soya Chaap. This vegetarian delight is not only bursting with rich, aromatic spices but also offers a delightful texture that is sure to impress even the most discerning food enthusiasts. Follow the detailed recipe to create a mouthwatering dish that will undoubtedly become a favorite at your dining table.

Punjabi Soya Chaap Recipe

Preparation Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 4

Before we dive into the cooking process, let’s take a moment to gather all the ingredients we’ll need to recreate this mouth-watering dish at home:


1.  Vezlay Soya Chaap

2. Yogurt

3. Ginger-garlic paste

4. Gram flour (besan)

5. Garam masala

6. Red chili powder

7. Turmeric powder

8. Coriander powder

9. Salt

10. Mustard oil

11. Onions

12. Tomatoes

13. Green chilies

14. Fresh cream

15. Kasuri methi (dried fenugreek leaves)

16. Fresh coriander leaves

Now that we have our ingredients ready, let’s begin the culinary adventure by following the step-by-step cooking instructions:

Cooking Instructions:

1. Prepare the Vezlay Soya Chaap by soaking it in warm water for about 15 minutes. This will help to soften the chaap and remove any excess water. Once soaked, gently squeeze out the excess water and set the chaap aside.

2. In a mixing bowl, combine the yogurt, ginger-garlic paste, gram flour, garam masala, red chili powder, turmeric powder, coriander powder, and salt to create a luscious marinade. The combination of these aromatic spices and ingredients will form the base of the dish, infusing the chaap with a burst of flavors.

3. Coat the soaked Vezlay Soya Chaap pieces generously with the prepared marinade, ensuring that each piece is thoroughly coated. Allow the chaap to marinate in the flavorful mixture for at least 30 minutes, allowing the spices to seep into the chaap, enhancing its taste.

4. Heat a generous amount of mustard oil in a pan and carefully place the marinated chaap pieces, frying them until they attain a beautiful golden-brown hue. Once fried to perfection, set the chaap aside.

5. In a separate pan, heat a little more oil and sauté the finely chopped onions until they turn into a lovely golden-brown color. Next, add the diced tomatoes and cook them until they turn mushy, releasing their natural sweetness and blending with the savory onions.

6. Introduce the green chilies, garam masala, red chili powder, turmeric powder, and salt to the onion-tomato mixture, creating a harmonious blend of spices that will infuse the dish with a tantalizing aroma and flavor.

7. Pour in the required amount of water and bring the savory gravy to a gentle simmer, allowing the flavors to meld together and create a rich, aromatic base for the chaap.

8. Carefully add the fried Vezlay Soya Chaap pieces into the simmering gravy, ensuring that each piece is nestled in the flavorful concoction. Allow the chaap to cook in the gravy for a few minutes, absorbing the essence of the spices and developing a rich, sumptuous flavor profile.

9. As the dish nears completion, add a generous dollop of fresh cream to the simmering gravy, infusing it with a luxurious richness and a luscious creaminess that will elevate the dish to new heights. Additionally, sprinkle in some crushed kasuri methi, imparting that distinctive, authentic Punjabi flavor that sets this dish apart.

10. Before serving, garnish the Punjabi Soya Chaap with a generous sprinkle of fresh coriander leaves, adding a vibrant burst of freshness and color to the dish, enhancing its visual appeal.

Also Check:- Tawa chaap recipe in hindi


Your mouth-watering Punjabi Soya Chaap made with Vezlay Soya Chaap is now ready to be served hot, presenting a visual and culinary delight that can be enjoyed alongside some freshly baked naan or aromatic basmati rice, allowing you to savor every last bit of the flavorsome experience.


Calories: 243kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 2g|  Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 1048mg | Potassium: 261mg | Fiber: 3g | Sugar: 3g | Vitamin A: 639IUVitamin C: 10mg | Calcium: 58mg | Iron: 2mg


We hope you thoroughly enjoyed the journey of recreating this flavorful Punjabi Soya Chaap recipe using Vezlay Soya Chaap in your kitchen. The melding of traditional Indian spices and the unique texture of the chaap creates a dish that is not only a treat for the senses but also a celebration of vegetarian culinary excellence. Whether it’s for a special occasion or a cozy family dinner, this Punjabi Soya Chaap recipe is certain to captivate the hearts and palates of all who have the pleasure of savoring it. So go ahead, embrace the culinary magic of Punjab, and indulge in the vegetarian goodness that this dish has to offer!