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CRISPY CHICKEN NUGGETS BUT NOT CHICKEN ✅

✅ Main Ingredients:
Firm Tofu – 200 grams
Ginger-Garlic Paste – 1 tsp
Red Chili Powder – ½ tsp
Black Pepper – ¼ tsp
Salt – to taste
Soy Sauce – 1 tsp
Cornflour – 1 cup
⁠maida - 1 cup
All-purpose Flour – 2 tbsp
Water – a little (for batter)

✅ For Crispy Coating:
Breadcrumbs – ¼ cup

👨‍🍳 Method (Air Fryer):
1. Prepare Tofu:
Cut tofu into 1–1.5 inch cubes.
Press out excess water with paper towels.

2. Marinate:
Mix tofu with ginger-garlic paste, red chili powder, black pepper, salt, and soy sauce.
Let it marinate for 15–20 minutes.

3. Make Batter:
Mix all-purpose flour and cornflour.
Add water to make a thick batter.
Add a pinch of salt.

4. Prepare Crispy Coating:
Mix grinned breadcrumbs

5. Coat:
Dip each tofu piece in batter → coat with crispy mixture.
Press lightly for coating to stick.

6. Air Fry:
Preheat air fryer to 180°C for 5 minutes.
Spray tofu nuggets with oil and place in air fryer basket.
Air fry at 180°C for 15–18 minutes, flipping halfway.
Cook until nuggets are golden and crispy.

🌿 Special Healthy Chutney – Mint Hung Curd Dip
📝 Ingredients:
Hung Curd – ½ cup
Mint leaves – ¼ cup
Coriander – ¼ cup
Green Chili – 1
Lemon Juice – 1 tsp
Black Salt – ¼ tsp
Cumin Powder – ¼ tsp
Salt – to taste

👨‍🍳 Method:
Blend all ingredients into a smooth paste.
Refrigerate for 15–20 minutes.

✅ This dip is high-protein, digestion-friendly, and pairs well with tofu nuggets.

🍽️ Serving:
Serve crispy nuggets hot with mint hung curd dip.
Garnish with lemon slice, coriander, onion, and salad.

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