Recently, a factory manufacturing adulterated soybeans was captured in Sector 23 of Faridabad. Here the flour was used in soy chaap. Which was provided in NCR with different parts of Faridabad. There is also a large market for soy chaap in Noida. Most of it is supplied from street food stalls in Noida. It is sold by hundreds of street vendors running past sectors and corporations as well as industrial areas in Noida Sectors 1 to 11 and Phases 1 and 2. These street vendors don’t even keep the soybean chaap in the freezer , as the taste of soy chaap begins to change. at normal temperature. In most places, soy chaap is prepared ahead of time and then served hot. That no one can recognize it among the spices.
you don’t eat maida chaap
Masala Chaap, Tandoori Malai Chaap, Stuff Malai Chaap, Afghani Chaap, Achari Chaap, Pudina Chaap among others are made from soy chaap. All these street vendors sell full plates for Rs 110 to 170. The same is available at Rs 180 per plate in a normal restaurant. While in major food chains, hotels, restaurants, its price starts from Rs 275 per plate. In which the GST and service charges are taken separately. In such a situation, it is possible to mix more flour into the soy chaap. Neeraj, the Sector 22 hotelier, says he gets his supplies from the dairy. I don’t know if it’s adulterated or not.
Soy chaap is made from soybeans
Soy chaap is made from soybeans. In which a certain amount of flour is added and mixed well. Cut it and wrap it on a soy stick and cook it in hot water over low heat. When it cools, soy chaap is formed. If it is pure, it costs 200 to 250 rupees including fees. On the other hand, by mixing it, it can be prepared for 50 rupees. Traders also say that if you eat cheap soy chaap, there is more room for maida adulteration.
In the whole matter, Assistant Commissioner (Food) – II Archana Dhiran says such cases have not been noticed so far, but if discovered through you, they will be investigated. investigation through a campaign and action will be taken against the culprits.
Report: Ambrish Tripathi
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