Firstly take soyabeen and soak with enough water for 1/2an hour.
Boil soya chunks in sufficient water for 5 minutes. Squeeze off the water from soya chunks and allow it to cool completely.
In a blender add soaked and drained soyabeen and soya chunks and blend it to make a smooth paste. Add water if required.
Transfer this paste into a deep bowl. Add all purpose flour and 1/2tsp Salt and knead a soft dough. Like chapaati dough. Cover and rest for 2 minutes.
Take a large sized ball from dough and roll thin roti dust with maida.furthermore,cut into stripes with the help of knife.
Roll the stripes around the ice cream sticks. Make all sticks like this.
Now boil the water in a pan and drop the rolled sticks into hot water .Boil for 5-10 minutes or till soya chaap sticks cooks completely. Now drain and transfer into cold water. After cool completely drain off and keep aside.
Heat 2 tsp oil in a pan and roast soya chaap sticks both the side. Roast till golden in colour and keep aside. In the same pan add 1 tbsp oil and add bay leaf and cumin seed. Saute till its crackle.
Add onion and saute well. Add ginger garlic paste,Green chilly and saute now add tomato pulp. Cook till tomato pulp release oil. Furthermore add all dry spices and salt to taste. Cook on low flame till the spices turn aromatic.
Add 1 1/2 cup of water and 1/2cup of cream. Stir continuously on low flame. Allow the curry to boil. Now add roasted soyabeen chaap sticks into the boiled curry. Cover and simmer for 10 minutes. Now add crushed kasturi methi and chopped Corriender leaves. Serve soya chaap curry along with rice or roti.
