Chcken Pakora

 Ingredients:

1 pound boneless chicken, cut into bite-sized pieces

1 cup chickpea flour (besan)

2 tablespoons rice flour

1 teaspoon ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1 teaspoon cumin seeds

1 tablespoon chopped cilantro (coriander leaves)

Salt to taste

Water, as needed

Oil for deep frying

Instructions:

In a mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin seeds, chopped cilantro, and salt. Mix well.

Gradually add water to the mixture and whisk until you have a smooth batter with a thick consistency. Make sure there are no lumps.

Add the chicken pieces to the batter, ensuring they are well coated. Let the chicken marinate in the batter for about 30 minutes to 1 hour to absorb the flavors.

Heat oil in a deep frying pan or wok over medium heat.

Once the oil is hot, carefully drop the chicken pieces one by one into the hot oil. Fry in batches, making sure not to overcrowd the pan.

Fry the chicken pakoras until they turn golden brown and crispy. This usually takes about 4-5 minutes per batch.

Using a slotted spoon, remove the fried chicken pakoras from the oil and place them on a plate lined with paper towels to drain excess oil.

Repeat the frying process with the remaining marinated chicken pieces until all the pakoras are cooked.

Serve the hot and crispy chicken pakoras with mint chutney, tamarind chutney, or ketchup. They make a great appetizer or snack.

Enjoy your delicious Chicken Pakoras! They are best enjoyed when served hot and crispy.