Chicken Pakora

1Marinating the Chicken In a bowl, combine all the marinade ingredients and mix well. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours or preferably overnight for the flavors to meld together.

2Preparing the Batter In a separate bowl, mix chickpea flour, rice flour, cornstarch, cumin seeds, carom seeds, coriander seeds, chaat masala, baking soda, and water to form a smooth batter with a thick consistency. Set aside.

3Coating and Frying the Chicken Pakoras Heat oil in a deep fryer or a heavy-bottomed pan over medium heat. Dip the marinated chicken pieces into the prepared batter, ensuring they are well coated.

4Frying the Pakoras Carefully drop the coated chicken pieces into the hot oil, a few at a time, and fry until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

5Serving Suggestions Serve the hot and crispy Chicken Pakoras garnished with chopped cilantro leaves and lemon wedges. Enjoy them with mint chutney or ketchup!