Afghan Soya Chaap

IFB Spice Secrets

Afghan Soya Chaap

By IFB | November 22, 2021



For Chaap:


  • 500 gm soya granola
  • 4 tbsp corn flour
  • 4 tbsp refined flour


For Marinade:


  • 1/4 cup hung curd
  • 2 tsp tandoori masala
  • 1 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 1/4 tsp red chili powder
  • 1/4 tsp black pepper powder
  • 1 tsp lemon juice
  • 1 tbsp mustard oil
  • Salt to taste
  • Butter as required
  • chat masala, optional




  1. Soak the soya granola in warm water 30 mins, strain water and grind into smooth paste.
  2. In a bowl, add soya with both flours and knead (you can add salt for seasoning this mixture but its optional).
  3. In a glass bowl heat 1000 ml of water. Shape the soya dough into small hand pressed sausages. Poach these soya sausages in water for 4 mins till they float. Heat at 100% micro power level for 4 mins.
  4. Drain and let the chaap cool down completely.
  5. For the marinade, take hung curd in a bowl and add all the ingredients. Add boiled soya chaap.
  6. Marinate it for at least 4-5 hours.
  7. Preheat microwave oven on convection mode at 180ºC. Place soya chaap on round baking tray & apply butter and bake at 180ºC for 10 mins. Turn and apply butter and continue baking for 8 mins till crisp.
  8. Serve hot with green chutney.

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