Dear Readers, this is the REVISED RECIPE OF CHAAP (RAW).

Original Recipe dated : 17.04.2016
Revised Recipe dated : 03.11.2017

We posted the recipe of Raw Chaap more than an year ago, but even thereafter, we were keep on working to make it more better.

Not so much of major changes has been made in the amended version. The ingredients are still are same and only the use of All Purpose Flour is reduced to 90% almost. Making the Raw Chaaps this way gave better results and the chaaps were very close to the store brought one.

So here the recipe goes…





Soya Daal – 1 cup
Soya chunks – 1.5 cup
Salt – 1 tsp
All purpose flour – about 1/4th Cup or as per need
Water – Just 2 to 3 Spoons


Ice cream sticks 24 – 25 (keep some extra in reserve)
Zip lock bags/ polythene bags with rubber bands


24 – 25 Chaaps


Two Star Ingredients of Chaap (Raw)
1. Soya Daal
2. Soya Chunks



Now the procedure begins…

1. Wash and soak Soya Daal in sufficient amount of water with a pinch of salt at night or for 10 – 12 hours*.

2. In the morning or after 10 – 12 hours, take Soya Chunks (also named as ‘Nutri’ in common) and grind them to a fine powder.

3. Now remove the Soya Daal from water in which it was soaked and grind soya daal to a paste. Add water (just 1 or 2 spoons, that too if needed) while grinding to make a fine paste.

4. Transfer the Soya Daal Paste in a big bowl.

5. Add salt and mix properly.


6. Prepare a stiff dough by adding Soya Chunks Powder into it, spoon by spoon.

IMPORTANT: Don’t use water to knead the dough)

7. Cover the portion of the dough with cheese cloth for 5 minutes so that it doesn’t get dried. Now begin next step.

8. Take a ball out of the dough and roll it with the help of a rolling pin like you do for making chapatis in a routine.

9. Dust some All Purpose Flour to avoid the sticking of your roti  to rolling pin or the board.

10. Now with the help of a knife or pizza cutter, cut the rolled roti into strips as shown in the picture as well as in video.


11. Roll each strip around the ice cream sticks.

12. Keep on repeating the process as shown in point 8 to 11 untill the dough is finished or the number of champs you want to make are done.

13. After all the strips are rolled around the ice cream sticks, keep them aside.

14. Now take a wide pan. Add water and place it on a gas stove for boiling.

15. Once the water has started boiling, add the chaaps, prepared so far, into the hot boiling water.
(If the size of your pan is not sufficient enough to adjust all the chaaps in one go, then boil them in seperate batches one after another. Making a mess in the boiling bowl may spoil your chaaps.)

16. After 3 to 4 minutes you will find the bubbles around the boiling chaaps. However let them boil for 15 to 20 minutes.

17. In the mean time take another bowl and fill it with the cold (room temperature) water and keep aside.

18. Once the chaaps are boiled after 10 – 15 minutes, immediately shift them to the bowl having cold water.

19. Let the chaaps rest in cold water for 10 minutes untill they become cool completely.

20. Bring them out from the cold water and shift in a zip lock bag. If you don’t have zip lock bag, nothing to worry. Take a polethene bag, fill the chaaps into it and close it with the rubber band.

21. Place your ziplock bag/ polythene bag in freezer.



Your Chaap (raw) is ready.



* We have experienced that time for soaking the Soya Daal is of utmost importance. As now Winters are on the arrival, we soaked it (accidentally) for about 18 to 20 hours. Giving more time to soaking helped in making a fine paste and we had to add just 1 to 2 spoons of water while grinding the Daal. Last time, we soaked it for 8 to 10 hours and it became a difficult job to make the paste. We had to add more water to make the paste fine.

So if you are planning to make these Raw Chaaps on Sunday evening, better soak the Daal on Saturday evening.

Now it’s a time to cook the chaap (raw) with the easy method given here.

Feel Free To Ask Queries, If Any…




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79 Comments Add yours

  1. Anonymous says:

    thanks for motivation for small scale bussiness

    Liked by 1 person

  2. Nimesh sharma says:

    Thanx a lot payal & shailendra

    Liked by 1 person

  3. Raj says:

    Tried the recipe. My chaap turned out too soft and sticky. It tasted like boiled aata. Please let me know where am I going wrong. If dough isn’t stiff can it happen.


    1. The recipe has now been revised for better results. Please have a look.


  4. Koushik Bhattacharyya says:

    Dear Payel Ji,
    How much time we can srore the raw chaap in refridgerator and outside refridgerator? pls guide.


    1. Koushik Ji,

      Every time we made these chaaps consumed within 1 to 2 days. Only for once we cook the raw chaap after 10 days and it was still very good. No practical idea beyond 10 days.

      In all cases you can’t store it outside freezer beyond few hours. Even the sellers in the market store these chaaps in their freezers.


    2. Koushik Bhattacharyya says:

      Thanks a lot Payel Ji for your valuable advice.


  5. Rahul Bhatnagar says:

    Hello Payal Ji
    I have tried with 30% soya flour and 70% choker free wheat flour. I don’t intend to use maids at all. Problem is that the hardness is very high after frying. I have followed the process as per your procedure.
    Please suggest what am I missing or do I need to add any other thing as ingredient.


  6. Jitendra Bhavsar says:

    A Very good recipe worth…trying for vegetarians like we.


  7. meenakshi saxena says:

    Hi payal ji….. thanks ….. thanks alot…. to giving this receipe

    Liked by 1 person

    1. You are most welcome Meenakshi..


  8. Dharmendra Sharma says:

    Tkanks Payal, in our town we don’t get raw sticks, we usually buy it from metros. If it works it would be great.


  9. Namrata says:

    Wow !! Thank you so much for sharing this recipe. I love making stuffs at home but had no idea how to make chaap. Thanks for sharing, will definitely try 🙂

    Liked by 1 person

    1. Thank you so much for dropping by… hope you will like it.


  10. Akhilesh says:

    Thanks payal for sharing this recipe.
    Payal I want to share this with u that one of the gentleman who is making this recipe commercially had asked me Rs THREE LACS only. Thanks for sharing this payal.

    Liked by 1 person

    1. You are most welcome Akhilesh. Glad to know that your Three Lacs are safe. 👍


    2. Hello….

      Recipe has been revised alongwith the video. Please have a look. Thanks.


  11. Anonymous says:

    We have to boil soya daaal after soaking 12 hours.


  12. Jitendra says:

    Thanks for this quick response.

    Please advise what to add in the dough, means to say like maida or something else. I didn’t got this purpose flour. What all flours can be considered in purpose flour ?


    1. Maida is the Hindi word for All Purpose Flour. You go ahead with Maida & do share your experience. Thanks for dropping by.


    2. Jitendra says:

      Thanks for clearing the doubt. One last thing would like to clear.
      After grinding both of the ingredients i.e Soya Daal & Soya chunks, the mixture still contained small pieces of Soya Dal. I did use some amount of water in grinding, so that it become a paste (don’t know whether I was right or wrong at this point), but still it didn’t turned into paste & as a result, Chaap wasn’t refined & it contained pieces of Soya Daal.

      Please clear how should I grind it in a manner that it turns into paste.
      Also, I used both ingredients equally, as you have written – use 1 cup.


    3. Probably you didn’t soak soya daal overnight or for sufficient quantity of time. And if still you face trouble is grinding, instead of adding water, grind soya daal by adding a handful of soaked soya chunks. These chunks are carrying water (although squeezed) so they will help the daal in getting grinded. Better grind mixing both (soaked soya daal + soya chunks).


    4. Jitendra says:

      I did soaked Soya Daal for 11 hrs (as you have written 10-12 hrs), kept at night & removed water in the morning but grinded both ingredients separately.
      Now I’ll try as you suggested. Thanks once again for humble reply.


    5. Hello Jitendra Ji,

      Recipe has been revised alongwith the video. Please have a look. Thanks.


  13. Jitendra says:

    Thanks for this unique healthy product. I tried at home but found that the dough wasn’t properly prepared like regular chapati dough after mixing both of the mentioned products. It was totally sticky. It tried adding maida bit by bit as mentioned by you in comments but still didn’t got good result.

    Please advise what to add in the dough, means to say like maida or something else. I didn’t got this purpose flour. What all flours can be considered in purpose flour ?

    Also, for how much time should the raw chaaps shall be kept in freezer or after how much time these chaaps are ready for being cooked ?


    1. There’s no exact measurement of Maida. It needs to added to bind the dough and make it worth rolling.
      Our chaaps were finished within one week of preparation so no exact idea for how long they could be preserved more. As they were still too good even after one week, so probably can be restored Upto 2-3 weeks!!!!


  14. Very unique cuisine!

    Liked by 1 person

  15. Rohini says:

    I made it at home and the person who was very happy with the results is my grandma…because these chaaps were so tasty and soft. Not chew and not like rubber, like we buy from market. A super awesome recipe liked by everyone in the family.

    Liked by 1 person

    1. Glad to know that each one liked it, especially your grandma. Thank you for all your words of appreciation.


  16. Ganga108 says:

    What a beautiful recipe. Can you tell me – in the method you talk about Soya Beans, but I think you mean Soya Chunks. Can you check and let me know if that is what you mean? Thank you, love your recipe.

    Liked by 1 person

    1. I have nowhere talked about soya beans. There are only 2 star ingredients: soya daal and soya chunks.
      I don’t know about the rest of the world, but at my place, Soya Chunks are also named as ‘Neutri’…

      So go ahead with soya daal and ‘Neutri’…


  17. novelistbaba says:

    great post……….i love food……..i have just started to learn to cook beyond the usual daal chawal, as the time permits……..and i love chaap……so hope to try this soon….. 🙂 🙂

    Liked by 1 person

    1. Thank you so much. Hope to see a beautiful and yummy platter full of chaaps from your end.

      Liked by 1 person

    2. novelistbaba says:

      my pleasure………hope so! 😀

      Liked by 1 person

  18. beerpal singh says:

    very nice mam and thank to u for this recipe


    1. Thanks a ton. Pleasure is all mine.


  19. Gagan Khanna says:

    Mam please give me the proper details of Soya bean Chaap dough…

    Our dough is very hard..which quantity add the maida .in Soya chunks paste and Soya dall paste..

    I have manufacturer of all chicken sancks
    Pls give me details asap.
    Thanks & regards
    Gagan Khanna
    Khanna Food Products
    Ludhiana .


    1. Hi,

      There no hard and fast rule with respect to the measurement of Maida….because the purpose of Maida is only to bind the dough. After you grind the soaked daal and chunks, it already carries enough water in it. So keep on adding Maida bit by bit to bring this dough equaling to the consistency of regular chapati dough.

      I hope it will help you.


    2. Hello….

      Recipe has been revised alongwith the video. Please have a look. Thanks.


  20. B A says:

    Hello, Thanks for posting the recipe for the raw chaap. I have been searching for this for a very long time and only found a Gluten version with Wheat which tasted bad. I really want to try your recipe and see how it goes. I’m writing from Texas, and we do not get the frozen Chaap which you get in North India.
    I have a question, we get plenty of Soy Flour in the US. can you help let me know if we could use Soy Flour instead of the Soy Daal? I need to check my local indian grocery store if they have Soy Daal.


    1. Please accept our apologies for such a delayed reply. Actually some comments don’t appear like the routine one, for whatever be the reasons.

      As far as your query is concerned, we are again sorry that we haven’t tried this recipe with the soya flour. You must be knowing that soya flour is actually made by grinding the soya beans after soaking, then boiling and then drying them. So soya flour is the outcome of soya beans actually and this recipe is not calling for soya beans. Also soya flour is not available in our city too (though it’s an easy task to make soya flour at home).

      But if you try this recipe with soya flour, please do share your experience so that it can be helpful to many.

      Look at the irony of your comment. Such a detailed reply, yet no reply. Feeling sorry for the same. Thank you so much for appreciating.


  21. Disha says:

    How much maida/ flour should be used in this recipe? I squeezed all excess water properly, & added little maida, but my dough was sticky & soft , so I added more maida & boiled them on high flame for 20 mins, still they were sticky inside.. Is it to be boiled on low flame? N how do I know it’s cooked ? Any signs?


    1. There’s no exact measurement of Maida as you need it for the purpose of binding the dough.

      15 to 20 minutes boiling time on medium heat is sufficient.

      The sign of chaaps being cooked is that you can see the bubbles in hot boiling water.

      You said that your dough was sticky inside. Are you talking about the chaaps after their final cooking or about the raw version of chaaps?
      In common cases, chaaps remain raw inside either they are made too thick and/or fried in very hot oil on high flame.


    2. Hello….

      Recipe has been revised alongwith the video. Please have a look. There is no Maida in this recipe anymore, except for dusting purpose. Thanks.


  22. Neeti says:

    Soya Dal and Soya Beans are the same thing or it is different. Pls. Guide . Can we add more spices to the dough ? Ginger Garlic etc.


    1. Soya Daal & Soya Beans are not the same Neeti. Although both appear as the same but Soya Beans have a black eye in them which Soya Daal don’t.

      As far as species are concerned, I didn’t find any genuine reason to add at this very stage because after all this raw chaap will be cooked later. Add at that stage whatever you want.

      Rest decision is yours. But need to maintain the balance of species if adding at both stages (raw + cooking).


    2. Anonymous says:

      its different


  23. Ekta says:

    Hi….thnx for explaining in detail but have 1 query. In 1 ice cream stick how many strips of dough will be put or 1 stick 1 chapati, also it should be in layers or not… Pls explain. TIA


    1. Hi Ekta…

      Thanks for dropping by.

      It’s not 1 stick 1 chapati.
      It’s 1 stick 1 or 2 strips depending upon the size of each strip.
      And yes make as much layers as needed to make a medium size chaaps. Don’t make too many layers so that your chaaps remain raw from inside while cooking and also not so thin that your chaaps don’t have a mass.

      I hope your query is satisfied. Please feel free to make any number of queries in case of any leftover confusion 🙂


  24. Sai Prasad says:

    How many days do they last in the fridge?


    1. Mine were finished within 1 week and they were quite good. No idea beyond that.


  25. Anonymous says:

    Jesse market me milta he wesehi soya chop bantha hae


    1. Jab mere family members ne khayi thee to bola tha k ye to market wale se bhee badiya hain.


  26. ravi meshram says:

    jesa market me milta hi wisahi bantha he kya


    1. Jab mere family members ne khayi thee to bola tha k ye to market wale se bhee badiya hain.


  27. Guri says:

    I tried it but mine tasted like raw maida from inside even after frying and making chaap masala.


    1. Really bad to know about this Guri…

      There might be few reasons amongst these :-

      Either you haven’t squeezed the soya chunks properly and as a result, the mixture asked for excessive Maida for binding a dough… Or/&

      You rolled thick chapatis and overlapped the ice-cream stick, which resulted in quite quilted chaaps…. Or/&

      You fried your chaaps on high flame & they turned golden brown quickly but remained raw from within.

      Please help yourself one more time.


    2. Hello….

      Recipe has been revised alongwith the video. Please have a look. There is no Maida in it (except for dusting purpose). Thanks.


  28. Nandkishor SALI says:

    Thank you very much I am surching this product from long time thanks again
    wish you great success in your goal hartly

    Best regards

    Liked by 1 person

    1. The pleasure is all mine. Your good wishes have touched my heart. Thank you for dropping by.


    2. Hello..

      Recipe has been revised alongwith the video. Please have a look. Thanks.


  29. nitin says:

    can you try to upload a video?


    1. Didn’t make the videography while making. Will think over it next time.


    2. Updated….please have a look. Thank you.


  30. mridula says:

    thank u mam. your method is too easy


  31. santosh kumar says:

    thanks for explain making raw chap …… if possible in hindi language please send my email is


    1. I will try. Need time to draft the same.


  32. Mahendra Kumar Gupta says:

    Nicely explained. I will certainly try it.

    Liked by 1 person

    1. Thanks for dropping by. Would love to know about your experience.


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