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+ servings

Achari Soya Chaap

Don't let the pic fool you. This dish is 100% vegetarian. Packed with proteins and all the flavors of the Punjabi chicken achar. Try this easy-to-cook recipe of the delicious and lip-smacking Achari Soya Chaap.
Servings: 2


  • 300 gms soya chaap
  • 1 cup mustard oil
  • 3 tbsp coarsely ground ginger
  • 3 tbsp coarsely ground garlic
  • 3 tbsp coarsely ground onion
  • 1 1/2 Kashmiri red chilli powder
  • 1 tsp salt
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 4 tbsp white vinegar
  • 1 tsp garam masala powder
  • 1 tsp kasoori methi (dry fenugreek leaves)


  • 1/2 tsp salt
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp lemon juice


  • To begin, remove the sticks from the soya chaap and cut them into 1" pieces.
  • Marinate with salt, Kashmiri red chilli powder, and lemon juice. Mix well and keep aside for at least an hour.
  • Heat mustard oil to the smoking point. Turn off the heat and let it cool.
  • Heat the oil again. Deep fry the chaap pieces on medium heat until they are golden. Remove and keep aside.
  • In the same oil, add in the coarsely ground ginger first because it takes time to cook. Then add in the coarsely ground garlic. Cook for a minute.
  • Next, add in the coarsely ground onion. When it starts to change color. Add in the dry masalas. Do not brown.
  • Add in cumin powder and coriander powder. Mix well.
  • Next, add in Kashmiri red chilli powder and salt. Remember you have already added the salt and chillies to the marinade.
  • Add in white vinegar.
  • Next, add in the fried chaap pieces and mix until well coated.
  • Finally, add in garam masala powder and kasoori methi. Mix well.
  • The Achari Soya Chaap is ready to serve. Although it is ready to eat, let the achar stand for a hour or so so that the chaap pieces absorb the masalas. Serve with puris or paranthas.