Chicken Pakora

In a large mixing bowl, combine 8 tablespoons (100 g) gram flour, 4 tablespoons (50 g) cornflour or rice flour, 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon chilli flakes, 1.5 teaspoons cumin powder, 1.5 teaspoons coriander powder, ¼ teaspoon turmeric powder, 1 teaspoon dried fenugreek (kasoori methi), 2 tablespoons lemon juice, ¼ teaspoon bicarbonate of soda, 2.5 tablespoons freshly chopped coriander leaves, 1 tablespoon minced garlic, and 2 finely sliced green chillies.
Gradually add cold water a very small amount at a time, mixing well after each addition until the mixture becomes thick and glue-like (similar to PVA glue). Avoid making the batter too wet—keeping it slightly dry will help with crispiness.
Add ½ kg (1.1 lb) bite-sized raw chicken pieces into the batter and mix well to coat evenly.
Preheat oil in a deep frying pan or karahi over medium-high heat.
Once the oil is hot, carefully drop in a few pieces of battered chicken, ensuring not to overcrowd the pan.
Fry, turning the pieces occasionally, until they become golden brown and crispy (about 4-5 minutes per batch).
Remove the chicken pakoras using a slotted spoon and drain them in a colander lined with tissue paper to absorb excess oil.
Serve hot with chutney or dipping sauce. Enjoy your crispy, flavorful chicken pakoras!

Ingredients