Chaap means “chop.” When you make these chops at home, try to be generous with the bread-crumb coating: A thick and even layer ensures that the meat inside remains tender.
Pat the chops dry with an absorbent towel. Use a meat mallet to flatten them.
Stir together the vinegar, papaya paste, 1 teaspoon of the salt, the chile powder, ½ tablespoon of the garam masala, the ginger paste, and garlic paste in a large bowl. Add the chops and stir so that all the chops are evenly covered with the mixture. Cover the bowl with plastic