High source of Protein, soya chaap (Meat Free Indian Food) in brine.

Healthy and tasty vegan protein chunks. Extremely versatile, veg chaap can be used for grilling, making curry, kebabs, rolls and more.

No need for refrigeration. Simply good food from India.

8-9 sticks per pack.

RECIPE: BUTTER CHICKEN WITH NO CHICKEN

1. Wash and dry all soya chaaps along with stick under tap water for 5 mins

2. Gently remove soya chaaps from the sticks. You can easily slide them using a fork. Cut them into big chunks or use as it is.

3. Shallow fry soya chaaps in a pan for 5 min on each side and season with a little butter, black pepper or red chilli, turmeric and salt to taste.

4. Heat 2tbs of oil in a heavy bottom pan or casserole.

5. Add some cumin seeds and sauté approx 3 finely chopped onions on low flame until turned golden brown then transfer it into a mixer with very little water to make fine paste.

6. In a pan heat 1 tsp oil add 3 tbs chopped tomato puree, pinch of red chilli (optional), turmeric and any of your favourite flavouring or spices. Add 1 tbs. ginger garlic paste and cook for a minute or until oil is released from the sides.

7. Time to add fried onion paste. Cook for 2 more min.

8. Now add the roasted soya chaap and cook them covered over low flame for another 5 minutes.

10. Open the lid and add one cup of water, salt to taste and simmer for another 10 minutes in low flame.

11. Now add 12 cashew nuts paste in the curry OR for nut free option you can add half a cup heavy cream as well. Cook the curry for another 2-4 min. Garnish with coriander leaves and cream.