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soya chaap


  • Author: Hasti Goradia Vaiibhav
  • Prep Time: 1.5 hours
  • Cook Time: 20 mins
  • Total Time: 2 hours
  • Yield: 4-5 chaap 1x


With this recipe , you can make soya chaap just like store bought or tinned chaap by using dough maker machine or kneading by hand.




All purpose flour 500 grams

Water 320 ml


Soya bean flour – 8 tablespoon

All purpose flour – 3 tbsp

Water – 5-6 tablespoon

Salt to taste


Water 23 cups

Sugar 1 teaspoon

Salt 3 teaspoon

Vinegar 1 teaspoon

Flavouring agents like Maggi stock cube , Ajinomoto , vegetable stock ,etc


  1. In a dough maker / stand mixer make a dough with water and all purpose flour.  knead for 10 – 15 minutes in the machine.  If you are going to knead by hand then knead for 20-25 minutes.
  2. Knead until the dough is stretchy and elastic.  Remove it in a clean bowl cover with a moist cloth and rest for 45 minutes to 1 hour.
  3. This resting period allows the gluten to form properly and relax and also lets the dough hydrate properly.
  4. Now wash this dough under running water . Gently massage it till the water becomes milky.
  5. This milky water is nothing but starch that is released from the dough.  Starch is soluble in water and easily separated from the dough.
  6. After washing the dough  for 3-4 times more the water will begin to run clear.  This means that all the starch has been discarded and now you are left with pure gluten.
  7. From 500 grams of dry flour you can get around 150 to 200 grams of gluten.
  8. Now add in the soybean flour , all purpose flour , salt and 5 – 6 tablespoons of water. knead this properly till all of the ingredients are well Incorporated.  You may find it difficult to knead it and it will take some time but keep at it.
  9. In about 10 to 12 minutes this dough for the chaap will come together. It should be very elastic and loose at this stage.  If you feel that it is too tight or tough try to loosen it with some more water . No dry all purpose flour or soybean flour should remain.
  10. To check if it is done till correct consistency, hold a small piece of this dough in your hand. It should naturally start stretching downwards easily.
  11. This correct consistency of the dough is very important to make juicy and soft chaap. If the dough is too tight and tough then the chaap will become very chewy and rubbery.
  12. Let the dough relax for 15-20 minutes (covered) till it is very very loose and Elastic. Divide it into equal balls of 40 to 45 grams each and then wrap it around an ice cream stick.  You can watch the video to see the technique clearly.
  13. To cook the Chaap heat water till it comes to a rolling boil. Add salt , sugar and vinegar.
  14. You can also add flavouring agents like Ginger , Garlic or any masala if you know what you are going to make from the chaap.  Flavouring agents are not added in commercial chaap. You can also add MSG / ajinomoto to bring out the meaty umami flavour in the Chaap.
  15. Add the chaap into the boiling water and simmer for 15 to 20 minutes ( or till they float on top) without covering the pan.  Do not boil the Chaap at high flame. Do not cover the pan with a lid to avoid strong smell of gluten.
  16. Transfer the cooked Chaap into cold water to immediately stop the cooking process.
  17. You can use them right away or freeze them for later use.


  1. Kneading the dough for 15-20 minutes is extremely important to develop the gluten in it. If the gluten is properly developed then you will get more gluten per kg of dry flour.  If you have not kneaded the dough well your yield of gluten per kg of dry flour will be very less.
  2. After adding soya flour to the gluten, you may find it difficult to knead and form a homogenous dough, but don’t reduce the quantity of soya flour or water. I have noticed that adding more soya flour results in softer and juicier soya chaap. If soya flour is reduced or the gluten dough is very tough (less water or not relaxed properly ) then the chaap will become spongy and chewy.
  3. To freeze the chaap lay them on a tray and put it in the freezer.  Freeze the chaap for four to five hours until they become hard.  Then transfer them into a ziplock bag and freeze again. You can use it for up to 3 months.
  4. I have found that the texture of this soya chaap is much better after defrosting.

Keywords: Soya Chaap