Urban Platter

Soya Chaap, 800g, Pack of 2 (High Protein | No Maida | Ready-to-Cook Chaap on Sticks)

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₹ 570

Inclusive of all taxes.

35 units bought in the last 30 days

SKU: 5430446638751

Urban Platter Soya Chaap comes ready on sticks, packed in brine and sealed in a tin, so street-style chaap is always one tin away. It's made with 60% soy flour and whole wheat atta, with no maida, and gives you 15g of protein per 100g. Just drain, rinse and cook it your way: chargrilled tandoori chaap, creamy malai chaap, or a rich masala gravy.

Soya Chaap, 800g, Pack of 2 (High Protein | No Maida | Ready-to-Cook Chaap on Sticks)

₹ 570.00

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Product Related Questions

Drain the brine and rinse the chaap under running water to remove excess salt. Pat it dry, marinate or season it, then grill, pan-fry, air-fry or add it to gravy.

Yes. The brine is salty, so a quick rinse keeps your dish balanced. Taste before you add extra salt.

It's ready to cook. Heat it through before eating.

Yes. Slide the chaap off for curries and rolls, or keep it on the stick for grilling and tikka. Remove the sticks before eating.

Yes. After marinating, air-fry at about 200°C for 10–12 minutes, turning halfway, until the edges char.

No. It's made with soy flour (60%) and whole wheat flour (atta).

It contains approximately 4 to 5 sticks.

Soy and wheat (gluten). It isn't suitable for people with soy or gluten allergies.

Yes. It's made with plant ingredients only: soy flour, whole wheat flour, sugar, salt and an acidity regulator.

Move any unused chaap to a clean glass or plastic container with fresh water, refrigerate it, and use it within the time stated on the pack.

Product Details

Ask anyone from Delhi about chaap and you'll hear about smoky tandoors, butter-brushed sticks and a squeeze of lime over a heap of onions. Now that street-corner favourite lives in your pantry, ready whenever the craving does. Each chaap is made with 60% soy flour and whole wheat atta, with no maida, then wrapped on sticks and packed in brine so it stays tender until you open the tin. What's left is the fun part: the marinade, the char and the gravy. Coat it in tandoori masala and curd and grill it until the edges blister. Toss it in cream, cashew and cardamom for malai chaap. Simmer it in onion-tomato masala for a weeknight curry, or slide it off the stick into a paratha with chutney for a quick roll. It's the same tin, and every night a different dish.

The Chaap Corner, On Your Shelf: No hunting for the chaap wala, no waiting on delivery. Chaap on sticks, ready in the tin. Open, rinse, cook.
Atta In, Maida Out: Plenty of chaap is made with refined flour. Ours is 60% soy flour with whole wheat atta, and no maida at all.
15g Protein Per 100g: High in protein, from plant ingredients only. A solid centrepiece for your thali, platter or roll.
Soaks Up Every Masala: Layered and chewy, it holds tandoori marinades, malai coatings and spicy gravies right through.
Pantry-Ready: Canned in brine and shelf-stable, so there's no fridge needed until you open it. Stock a tin for every "kya banaye?" evening.