Punjabi Soya Chaap Masala – 500g

Soya Chaap has become one of the most-loved vegetarian dishes at Punjabi dhabas and restaurants — and Ashish Masale’s Soya Chaap Masala is built to recreate that exact restaurant-style flavour in your own kitchen. This isn’t a generic all-purpose masala; it’s formulated specifically for chaap, with chilli powder and black pepper for heat, amchur and tamarind powder for tang, oregano and parsley for aroma, and dehydrated onion and garlic for depth — the same balance of heat and aroma you’d expect from a proper Punjabi kitchen.

Made with no preservatives or artificial colours, this is a pure, natural masala meant for real home cooking, not a shortcut seasoning. It comes in a 500g resealable ziplock pouch, so it stays fresh through repeated use without losing aroma between cooking sessions — ideal for families who make soya chaap often, or small food businesses serving it regularly.

How to Make Punjabi Soya Chaap at Home (Serves 4):
Marinate fried soya chaap sticks in curd, turmeric, red chilli powder, garam masala, and salt for 30 minutes. Sauté onions and ginger-garlic paste until golden, add tomatoes and blend to a smooth paste. Heat oil and butter, add 2 tsp Ashish Punjabi Soya Chaap Masala and sauté until aromatic, then stir in the onion-tomato paste. Add the marinated chaap, pour in a cup of water, cover and simmer for 15 minutes. Finish with kasuri methi and fresh coriander. Serve hot with roti, naan, or steamed rice.

Store in a cool, dry place away from sunlight, and use a dry spoon to keep it fresh for longer.