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Soya Chaap Salad

A healthy, protein-rich Indian style soya chaap salad with crunchy vegetables and light yogurt dressing — simple and quick to make.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 people
Course: Salad
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 100 g soya chaap fresh or frozen, cut into bite-size pieces
  • 1/2 tsp salt for soaking
  • 1/2 cup cucumber thinly sliced
  • 1/2 cup capsicum (green/red) chopped
  • 1/2 cup tomato diced or chopped
  • 2 tbsp plain yogurt (curd) use low-fat preferred
  • 1/4 tsp black pepper powder
  • 1/4 tsp cumin powder
  • to taste salt for salad seasoning
  • fresh coriander leaves for garnish (optional)

Equipment

  • Mixing bowl
  • kettle or pot for hot water

Method
 

  1. Boil water, add 1/2 tsp salt and soak the soya chaap pieces in hot salted water for 8–10 minutes to soften them.
  2. Drain the soya chaap and squeeze out excess water gently. Place them in a mixing bowl.
  3. Add sliced cucumber, chopped capsicum and tomato to the bowl with soya chaap.
  4. In a small bowl whisk the yogurt with black pepper powder, cumin powder and a pinch of salt until smooth to make the dressing.
  5. Pour the yogurt dressing over the soya-vegetable mix. Toss gently to coat everything evenly.
  6. Taste and adjust salt if needed. Garnish with chopped fresh coriander leaves before serving.

Notes

Serve immediately for best crunch. You can refrigerate for 15–20 minutes for a chilled salad. Add chopped onions or mint for extra freshness if desired.