Malai Soya Chaap is one of the staple vegetarian North Indian recipes famed for its rich, creamy texture and flavours. Soya chaap is made from soybeans and flour, making it a rich source of protein; it is prepared to resemble meat in texture, and sometimes, it acts as a substitute for vegetarian versions of the traditional Indian kebabs and curries. In Malai Soya Chaap, the chaap pieces are marinated in a gravy-like mix of cream, yoghurt, spices, and herbs, which gives the characteristic creamy, mild taste. Preparation usually begins with soya chaap sticks, cut into bite-sized pieces and then marinated. It is usually garnished with freshly chopped coriander and served with green chutney, sliced onions, and lemon wedges. This dish goes nicely with naan, roti, or even rice. Malai Soya Chaap is a favourite dish among vegetarians who desire a filling and nutritious dish with a rich and indulgent taste. Its unique texture and mild spicing make it a great starter or main course for festive occasions or just family gatherings and dinners. Malai Soya Chaap is a completely healthy counterpart of meat, as it gives tremendous amounts of protein, fibre, and essential vitamins.

• 4-6 soya chaaps
• 3 1/2 tbsp fresh cream
• 1/2 cup hung yoghurt
• 2 tbsp mustard oil
• 1/4 tsp green cardamom powder
• 1 tbsp gram flour
• 1/4 tsp red chilli powder
• 1/4 tsp white pepper powder
• 1/4 tsp kasuri methi powder
• 1/4 tsp turmeric powder
• Onion
• Salt
• Chaat masala
• Lemon juice
• Green chilli
• Fresh mint leaves
• Capsicum
• Butter

• Let's make the recipe of soya chaap by first preparing the marinade.
• In a big bowl, take 1/2 cup of hung yoghurt.
• Add two tablespoons of mustard oil to the yoghurt; this gives a robust, tangy flavour to the marinade.
• Then add one tablespoon of roasted gram flour, also known as besan, which helps bind the marinade and gives a nutty flavour.
• Add ¼ teaspoon white pepper powder, green cardamom powder, and yellow chilli powder. This is added to give a mildly aromatic flavour to the marinade. Kasuri methi must be added in ¼ teaspoon amount along with ¼ teaspoon of turmeric powder for colour and salt for the taste.
• Add two tablespoons of fresh cream and 11/2 tablespoons of fresh malai.
• Mix well till it gets a smooth, creamy consistency.
• Add the soya chips into the marinade, mix well, and ensure that every piece is fairly coated with the spice mixture.
• Let the soya chaap marinate for 10-15 minutes to absorb all the flavours from the marinade. Preheat the oven to 180ºC (350ºF).
• Spread the marinated soya chaaps on a baking tray. Put the tray in the oven and bake the soya chaaps for 15-20 minutes. To keep the soya chaaps moist and flavorful, baste them with melted butter halfway through baking.
• After 20 minutes, the soya chaaps will turn golden brown and cook through.
• Take them out of the oven and let them cool slightly.
• Spread a layer of mint mayo on the soya chaap.
• Add onion rings over the chaap and squeeze fresh lemon juice for a tangy taste. Top it with a few chopped green chillies and some chaat masala sprinkled on top for that savoury spice flavour.
• Top it with fresh mint leaves for a refreshing flavour
• Your recipe of soya chaap is ready.