The very healthy Soya Chunks, also known as Nutrela, make for a fantastic wholesome meal. Proteinaceous Soyabean Nuggets are loved by kids and adults alike. You won’t believe it, but they are even more beneficial than meat protein, so they are the most recommended food option for vegans. It is cholesterol-free and very appetizing- no matter how you eat it.

If you ask me? I enjoy Soya Chili the most. There are two variations to this, one is the dry variant, and the other is the famous gravy version. It offers a superb combination of spiciness, chewiness, crispiness, and sweetness, making it the perfect snack for any occasion. You could even use them to make soya chunks pulao or soya cutlets.

About Mughlai Soya Chaap Recipe:

Our Indian-Chinese Vegetarian Recipe is very fun and simple. This is the most interesting variation of the Veg Manchurian. Also, it is a brilliant replacement for Chili Paneer and Chili Chicken. The Chinese-style gravy and sauces make it better than all the other dishes because it has an incredible tangy taste that satisfies your taste buds.

Use good quality and mini soya chunks. You could even substitute plain flour with gluten-free flour and use sesame oil for a healthier option. Add some red and yellow bell peppers to enhance the flavor and texture- they are also rich in vitamins. It would hardly take your 30 minutes to cook drool-worthy Soya Chili at home. You must try our delicious and quick Soya Chili Recipe with the step-by-step guide below.

My more Delicious and mouth-watering snacks recipes.

Ingredients required to make Mughlai Soya Chaap recipe:

  • ½ tsp Salt
  • ¼ tsp Red Chili Powder
  • 1 tsp Ginger Garlic paste
  • 2 black Cardamom
  • 4 green Cardamoms
  • 7 Cloves
  • ½ tsp Sugar
  • 2 cups Yogurt
  • ½ cup Cashew paste
  • 1 Red Chili
  • 1 Bay leaf
  • 3 tbsp. Ghee
  • Black Pepper
  • 1 Green Chili
  • Cilantro
  • Cardamom powder
  • 2 tbsp. Vegenaise

Stepwise Instructions on how to make Mughlai Soya Chaap recipe:

Step 1: Add Soya Chaap into boiling water to it add Salt, Red Chili Powder, Ginger Garlic Paste, Cardamoms, Cloves, and Sugar. Let it boil for a while.

Step 2: Once boiled drain all the excess water out and let the chaap cool down then dry it with the help of paper towels.

Step 3: Now for the gravy we’ll take Yogurt to it add Cashew paste and milk, whisk it together very nicely.

Step 4: Take a pan add oil to it let it heat then to it add Cashews and let them roast for a minute then add chaap to the oil to it add red chili and Bay leaf.

Step 5: After they are fried nicely take all of them out.

Step 6: Now for the tempering add Ghee, Black Cardamom, Green Cardamom, Cloves, Black Pepper, Green chili, Ginger, Salt, Yogurt, and Cilantro. Mix it all together properly until ghee starts settling on the top.

Step 7: After it starts coming on a boil drain it nicely now in a pan take that drained yogurt and add fried chaap to it add some water, Black Pepper, Cardamom powder, and Vegenaise. Let it boil.

Step 8: Our Mughali Soya Chaap is ready.

Preparing

  • Take a pan.
  • Add soya chaap into it and let it boil.
  • After few minutes add salt, red chili powder, ginger garlic paste, cardamom, cloves, and sugar.
  • Let it boil for few minutes.
  • Take all the chaap out.
  • Take a bowl of yogurt and add cashew paste to it.
  • To it add some milk and whish it.
  • Take clean tissues and squeeze all the excess water out from the chaap.
  • Now slowly take the sticks out from the chaap and cut the chaap pieces into half.

Cooking

  • Take a frying pan.
  • Add oil to it.
  • To it add cashews and let it fry.
  • Take out the cashews and let all the chaap fry nicely while frying add red chili and bay leaf in between the pan.
  • Take out all the pieces once they all are fried.
  • Now take another pan and add ghee to it.
  • To it add cardamoms, cloves, green chili and ginger, and salt.
  • Now add a bowl of yogurt to it and at the same time make sure to mix it.
  • To it add black pepper, cardamom powder, and vegan mayonnaise.
  • Nicely mix it and let it cook for a minute.
  • Mughali Soya Chaap is ready.

Benefits of Soya bean chaap

  • high in fibre.
  • high in protein.
  • low in saturated fat.
  • cholesterol free.
  • lactose free.
  • a good source of omega-3 fatty acids.
  • a source of antioxidants.
  • high in phytoestrogens.

Why try the Recipe? 

Soya Chili is an incredibly flavorful and tempting dish. Chilli Soya Chunks are quite easy and quick to make. They can be prepared in various ways and have a meat-like texture and density. It is very popular among fitness freaks and the new favorite of both vegetarians and non-vegetarians. They also have an amazing nutritious profile.

An extremely yummy Indo-Chinese Appetizer you can cook in just 30 minutes. It makes for a divine lunch, evening snack, and dinner. Soya Chili can also be an outstanding starter or even the main course dish, and I am sure your guests will enjoy it! You can pair it will noodles or fried rice. Many people also like it with naan or rumali roti. Don’t forget to sprinkle some fresh chopped cilantro over it and savor it with your favorite beverage. Give this easy chilli soya chunks recipe a try!

Mughali Soya Chaap

Mughali Soya Chaap Recipe

Protein-Rich and Super Delicious Soya Chaap Recipe that you can make in your kitchen right now!
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Lunch
Cuisine East and Southeast Asian cuisine
Servings 4 people
Calories 140 kcal

Equipment

  • Pan
  • Bowl
  • Frying pan

Ingredients
  

  • Soya Chaap
  • 1/2 tsp Salt
  • 1/4 tsp Red chili powder
  • 1 tsp Ginger garlic paste
  • 1 large Cardamom
  • 2 small Cardamom
  • cloves some
  • 1/2 tsp sugar
  • 2 cup Yogurt
  • 1/4 cup cashew paste
  • Milk
  • cashew
  • red chili
  • Bay leaf
  • 2/3 tsp Ghee
  • 1 large cardamom
  • 2 green cardamom
  • cloves some
  • green chili and ginger
  • Salt
  • Yogurt
  • Cilantro
  • water
  • Blaack pepper
  • Cardamom powder
  • 2 tbsp. Vegan Mayonnaise

Instructions
 

  • Preparing
    -Take a pan.
    -Add soya chaap into it and let it boil.
    -After few minutes add salt, red chili powder, ginger garlic paste, cardamom, cloves, and sugar.
    -Let it boil for few minutes.
    -Take all the chaap out.
    -Take a bowl of yogurt and add cashew paste to it.
    -To it add some milk and whish it.
    -Take clean tissues and squeeze all the excess water out from the chaaps.
    -Now slowly take the sticks out from the chaaps and cut the chaap pieces into half.
  • Cooking
    -Take a frying pan.
    -Add oil to it.
    -To it add cashews and let it fry.
    -Take out the cashews and let all the chaap fry nicely while frying add red chili and bay leaf in between the pan.
    -Take out all the pieces once they all are fried.
    -Now take another pan and add ghee to it.
    -To it add cardamoms, cloves, green chili and ginger, salt.
    -Now add bowl of yogurt to it and at the same time make sure to mix it.
    -To it add black pepper, cardamom powder, and vegan mayonnaise.
    -Nicely mix it and let it cook for a minute.
    -Mughali Soya Chaap is ready.

Video

Nutrition

Calories: 140kcalCarbohydrates: 9gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 392mgPotassium: 220mgFiber: 1gSugar: 6gVitamin A: 158IUVitamin C: 1mgCalcium: 158mgIron: 0.4mg
Keyword lunch
Tried this recipe?Let us know how it was!

Serve it hot with roti or rice,

You’ll love it with every bite!