Step 1: Start by boiling the soya chaaps for about 7-8 minutes until they are tender. Once boiled, drain the chaaps well, squeeze out any excess water, and carefully cut them from one side, creating a pocket to hold the stuffing. Set aside.

Step 2: Next, prepare the batter for coating the chaaps. In a bowl, combine maida, cornflour, salt, orange food colour, and ginger-garlic-chili paste. Gradually add water to form a smooth batter. Ensure that the batter is well mixed and lump-free. Set aside.

Step 3: Now, let’s prepare the stuffing for the chaaps. In another bowl, grate the paneer and mix it with garam masala powder, salt, and chopped coriander. Ensure that the stuffing is well combined and seasoned to taste.

Step 4:Carefully stuff each boiled chaap with the paneer mixture, ensuring that they are evenly filled. Press gently to seal the chaaps and retain the stuffing inside.

Step 5:Once stuffed, dip each chaap into the prepared batter, ensuring that they are evenly coated. Heat Doctors’ Choice sunflower oil for cooking in a deep frying pan over medium heat. Once the oil is hot, gently place the coated chaaps into the edible cooking oil and fry them until golden brown and crisp.

Step 6:To achieve optimal cooking, fry the chaaps first on high flame for a few seconds to seal the coating, then reduce the flame to low and continue frying until they are cooked through and crispy.

Step 7:Once cooked, remove the stuffed soya chaaps from the oil and drain them on a kitchen paper towel to remove any excess oil.

Ready To Be Served

To serve, cut the stuffed soya chaaps into halves or serve them whole, as desired. Pair them with a refreshing yogurt and mint dip or a tangy green chutney and sauce of your choice.

With its irresistible blend of flavours and textures, this stuffed soya chaap recipe is a true delight for the senses. Try it today and experience the goodness of Doctors’ Choice.