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Recipe
Ingredient's
For Marination:

500g boneless chicken (small bite-size pieces)

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 tsp red chili powder

½ tsp black pepper

1 tsp garam masala

1 tbsp lemon juice

Salt to taste

For Batter:

1 cup gram flour (besan)

2 tbsp rice flour (for extra crispiness)

1 tsp cumin seeds

1–2 green chilies (finely chopped)

2 tbsp chopped coriander leaves

Water (as needed)

For Frying:

Oil (for deep frying)

👩‍🍳 Instructions

1️⃣ Marinate the Chicken

In a bowl, mix chicken with ginger-garlic paste, turmeric, chili powder, pepper, garam masala, lemon juice, and salt.

Let it rest for 30 minutes (longer = more flavor).

2️⃣ Prepare the Batter

Add gram flour and rice flour to the marinated chicken.

Add cumin seeds, green chilies, and coriander leaves.

Sprinkle a little water gradually and mix well.

The batter should coat the chicken well — thick but not runny.

3️⃣ Fry the Pakoras

Heat oil in a deep pan on medium flame.

Drop small portions of coated chicken into hot oil.

Fry on medium heat for 4–6 minutes, turning occasionally.

Fry until golden brown and crispy.

Remove and drain on paper towels.

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