Kurkure Chaap

Ingredients:

‍For marination:

1. 6–8 sticks soya chaap, boiled and deboned (cut into pieces)
2. ½ cup thick curd (yogurt)
3. 2 tbsp gram flour (besan)
4. 1 tbsp ginger-garlic paste
5. 1 tsp red chili powder
6. 1 tsp turmeric powder
7. 1 tsp garam masala
8. 1 tsp coriander powder
9. 1 tbsp lemon juice
10. Salt to taste
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For coating:

1. ½ cup maida (all-purpose flour)
2. ½ cup cornflour
3. 1 tsp red chili flakes
4. Salt to taste
5. 1–1½ cups crushed cornflakes or crushed Kurkure chips (for the “kurkure” crunch)
6. Water (as needed for slurry)

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For frying:

Oil for deep frying

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Instructions

Step 1: Prepare the chaap

1. Boil the soya chaap sticks for 5–7 minutes in salted water.

2. Remove sticks (if any) and cut chaap into bite-size pieces.

3. Pat dry with a paper towel.

Step 2: Marinate

1. In a mixing bowl, add curd, besan, ginger-garlic paste, all dry masalas, lemon juice, and salt.

2. Mix well to form a thick marinade.

3. Add the chaap pieces, coat well, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Step 3: Make coating

1. In another bowl, mix maida, cornflour, chili flakes, and salt.

2. Add little water to make a smooth, slightly thick slurry (not too runny).

3. Spread crushed cornflakes or Kurkure chips on a plate.

Step 4: Coat & Fry

1. Dip each marinated chaap piece in the slurry

2. Roll it in crushed Kurkure/cornflakes to coat evenly.

3. Heat oil in a kadhai on medium flame.

4. Deep fry the coated chaap until golden brown and crisp (about 3–4 minutes).

5. Drain on paper towels.

Serving Suggestion

Serve hot with:

Mint chutney or spicy mayo

Onion rings & lemon wedges

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