This next step is where all the crunch comes from. Khushi makes a simple slurry using cornflour, maida and water. She keeps the consistency of the mixture somewhere between pasty and watery, so that it is thick enough to coat the nori evenly but thin enough that it does not slide straight off. Next, she dips each one into the slurry, making sure every side is covered, then at last coats it generously with panko breadcrumbs. This panko layer is what gives the dish its crispiness. You can cook the triangles in whichever way you want, whether you want shallow fry, deep fry or air fry – all of them work the same way so pick whatever you feel is the easiest for you. She fries it until the triangle becomes golden and crispy.
