Ingredients
1/2
1/2
1/4
For dry coating
1/2
Preparations
Add salt to boiling water, drop in the
soya chunks, and cook for 4–5 minutes. Drain completely and allow to
cool.
Press the chunks gently to flatten and squeeze out all excess water.
In a bowl, mix za’atar, sumac, garlic
powder, onion powder, dry mint, chaat masala, chilli flakes, salt, black
pepper, lemon juice, sesame seeds, and hung curd.
Add the squeezed chunks to this mixture and coat well. Refrigerate to chill.
In another bowl, make a slurry using corn flour, all-purpose flour, and ice-cold water.
Dip the marinated chunks into the slurry and coat evenly.
In a separate bowl, combine crushed cornflakes, wheat flour, and a pinch of salt.
Transfer the slurry-coated chunks to the
dry mixture and coat thoroughly. Refrigerate again for 30 minutes.
Preheat the air fryer to 180°C.
Lightly spray or brush the coated chunks
with a few drops of oil (optional but improves crispness).
Air-fry for 10–12 minutes, shaking the basket halfway, until crisp and light golden.
Serve hot with garlic sauce or green chutney.