Kurkuri Soya Chaap

In a mixing bowl, prepare a smooth, thick batter using all-purpose flour, cornstarch, ginger garlic paste, Kashmiri red chilli powder, garam masala, salt, and water.

Spread the coarsely crushed cornflakes on a large, flat plate. This is what gives the coating its crunch.

Dip each boiled and cooled soya chaap piece into the wet batter, ensuring it coats all the intricate layers thoroughly.

Transfer the coated piece immediately to the cornflakes plate. Press firmly on all sides so the crushed cornflakes stick to the batter entirely.

Heat cooking oil in a deep kadhai over medium heat. The oil shouldn't be too hot, ensuring the thick chaap cooks through to the center.

Carefully drop the crumbed chaap pieces into the oil. Deep fry for 5-6 minutes, flipping occasionally, until they turn a glorious, crispy golden brown.

5–6 min

Remove from the oil using a strainer and drain excess oil on paper towels.

While still piping hot, toss the crispy pieces generously in chaat masala and serve.