Zingy Soya Chaap Tenders

Using a sharp knife, score the Soya Chaap all over. This will ensure that the marinade seeps into the Chaap and gives us the most flavourful dish.

In a bowl, add the Soya Chaap Masala and the oil and mix well to make the marinade.

Add the Soya Chaap to the marinade and mix well to ensure that all parts of the chaap are marinated.

Set the marinated soya chaap in the fridge for 2 to 3 hours.

While the soya chaap is marinating, let’s prepare the breading ingredients.

In a bowl, add the water and cornstarch and mix well until dissolved.

In a separate bowl, add the panko breadcrumbs.

Remove the marinated Soya chaap from the refrigerator.

To bread, first dip the chaap into the cornstarch mixture and then into the panko breadcrumbs.

Repeat this process for all the pieces and set aside. Heat your oil for frying.

Carefully fry the breaded chaap pieces in the hot oil for 2 to 3 minutes, or until golden brown.

Remove the chaap from the oil and transfer to a plate lined with a paper towel.

Enjoy these zingy, crunchy, and delicious Soya Chaap with your favorite dipping sauces!