In a mixing bowl add soya flour and maids. Mix well and knead a smooth dough using enough water.

Roll the dough into a medium thick round circle. Cut thin strips out of it.

Now roll the strips overlapping on ice lolly sticks. Or alternatively, roll them into pinwheel shape.

Now bring a pot of water to boil. Add the shaped soya chaaps into the boiling water. Cook for 5-7 minutes and transfer them into cold water.

Heat oil for deep frying in a pan and deep fry the sit chaaps until golden and crispy from all sides.

Drain on paper towel and set aside.

Heat a tablespoon of oil in a pan, add cumin seeds and pound ginger and garlic. Saute for 2-3 minutes.

Add whole spices and stir. Now add the onions and cook until golden in color.

Once onions are golden add green chillies and chopped tomatoes.

Stir and add turmeric powder, garam masala, red chilli powder, coriander powder, and salt to taste.

Mix well and cook until tomatoes are soft and oil comes out from it.

Finally add fried soya chapps, mix, and add 1/2 cup of water.

Simmer and cook until the desired thickness of the gravy is achieved.

Garnish with chopped coriander leaves and enjoy.

Serve warm with naan bread, paratha or chapati.