Soya Chaap (V)

About This Dish

The Soya Chaap Kathi Roll is a delicious plant-based spin on the classic Indian street food wrap. It features soya chaap—textured soya protein shaped into skewers, or seekh—marinated in a spiced yoghurt blend, then grilled until tender and slightly charred. Once cooked, the grilled pieces are wrapped in a warm flatbread (typically Roomali roti or paratha) along with fresh herbs, onions, and a tangy chutney. The result is a well-balanced roll with smoky, spicy, and herby flavours in every bite. It’s ideal for vegetarians or anyone looking for a protein-rich, meat-free meal that doesn’t compromise on flavour or texture.

History & Tradition

The Soya Chaap Kathi Roll is a modern variation rooted in two culinary traditions: the original Kathi Roll from Kolkata and the growing popularity of soya chaap in North Indian vegetarian cooking. Kathi Rolls began as simple skewer-grilled kebabs rolled in paratha, served to busy office-goers. Over time, they evolved to include various fillings—chicken, paneer, egg, and now, soya chaap. 

Soya chaap itself is made from soybean and wheat protein, widely used in Delhi and Punjab as a meat substitute due to its chewy, satisfying texture. Combining the Kathi Roll format with soya chaap is a relatively recent innovation that offers vegetarians the same flavour-forward, street-food experience.

What Makes It Special

The standout feature of the Soya Chaap Kathi Roll is its ability to mimic the texture of meat while remaining completely vegan or plant-based. Soya chaap absorbs marinades well, so every bite is packed with spice and smoky flavour. When grilled, the outer edges become crisp while the inside stays soft and juicy. Rolled into a light flatbread with onions, coriander, and green chutney, the dish delivers both taste and satisfaction. It’s a convenient, protein-rich option that works well as a snack, light lunch, or casual dinner—without relying on dairy or meat.

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