Soya Chaap

Nutrition values are AI-estimated based on ingredients.

• 2 cups dry soya chunks
• 2.5 cups all-purpose flour
• Water
• 1 teaspoon salt, divided
• Several small wooden sticks
• Ice cubes

1. 1Soak 2 cups of dry soya chunks in hot water for 10-15 minutes until soft and plump.
2. 2Knead 2.5 cups of all-purpose flour with water to form a medium-stiff dough.
3. 3Wash the flour dough vigorously in room-temperature water, discarding milky water and adding fresh water 2-3 times, until only an elastic gluten mass remains.
4. 4Squeeze all water from the soaked soya chunks and the separated gluten.
5. 5Blend the squeezed gluten and soya chunks in a grinding jar until a uniform, sticky paste is formed.
6. 6Transfer the blended mixture to a bowl, add half a teaspoon of salt, and knead thoroughly by hand for several minutes until it forms a cohesive and very elastic dough.
7. 7Divide the dough, roll it thinly into a circular sheet, and cut it into long rectangular strips.
8. 8Wrap each dough strip tightly around a wooden stick in a spiral fashion, sealing the ends to shape the soya chaap.
9. 9Bring 5-6 cups of water with half a teaspoon of salt to a rolling boil in a wide pan, then carefully add the raw soya chaap sticks.
10. 10Boil the soya chaap sticks for 7-8 minutes on a medium flame until they float to the surface.
11. 11Immediately transfer the cooked soya chaap sticks from the hot water into a bowl of ice-cold water containing ice cubes.
12. 12Chill the soya chaap in the cold water for 3-4 minutes.
13. 13Gently squeeze each chilled soya chaap stick to remove excess water before serving.

These instructions are our analysis of the original video. Watch on YouTube →