- Place grams flour in a large bowl. stir in the chilled water till the water is evenly absorbed.Continue this for 10 to 12 minutes. Remove the dough and cover with a moist cloth and set aside for 1 hour. After an hour, place the dough in a bowl, cover the bowl with cling wrap and place in the refrigerator overnight, about 8 hours. The next day, remove the bowl from the refrigerator and set aside for about 30 minutes. Remove cling wrap knead the dough gently. Place the bowl with the dough under running water. Very gently knead the dough in the water. Drain the water from the bowl and add 35 grams all-purpose flour (maida), 75 grams soya flour and begin to knead. Add water 1 tablespoon at a time up to 6 tablespoons while kneading so that the dough comes together well. This is the most confounding part of the recipe as the gluten does not incorporate the soya flour easily. Continue kneading till you have a smooth and slightly sticky dough. Cover with cling wrap and set aside for 1 hour. Divide the dough into pieces. Shape one piece like a small log, flatten, and stretch out a bit. Take an ice-cream stick and begin wrapping the piece of dough around the stick while simultaneously stretching it. Start on top of the stick and go downwards as you wrap, overlapping the dough. Once you reach the end of the dough, press the end onto the dough so that its sticks and remains in place. Repeat for the remaining dough pieces. Place water, salt,ajinomoto, maggi vegetable stock cube and other spices and bring it to boil.Reduce the heat to a simmer and place the soya chaap sticks in the water. The soya chaap will float up as it cooks. Simmer for 10 minutes. Remove with a slotted spoon and drain. Serve hot.
Soya chaap
#myrecipe
By Radha Nelanti
Mar, 31st
560
Servings
2 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- Maida
- Salt
- Water
- Soya flour
- Ajinomoto
- Veg stock
