Chicken (cut into very small pieces) ½ kg
Gram flour 2 cup
Onions (thinly chopped) 2 large
Green chilies 8-10 small
Baking soda 1 tsp
All spice powder 1 tsp
Red chili powder 2 tsp
Turmeric powder ½ tsp
Black pepper powder ½ tsp
Ginger grated 2 tsp
Garlic paste ½ tsp
Cumin powder ½ tsp
Lemon juice 1 tbsp
Chaat masala powder 1 tsp
Coriander leaves chopped 1 tbsp
Salt to taste
Oil for frying
Stir the flour, chili powder, baking soda, and salt into a bowl. Pour in sufficient water to make a thick batter and beat well until smooth.
Leave to stand for at least 15-20 minutes. Boil chicken pieces until done. Now add garlic paste, cumin powder, chaat masala powder, turmeric powder, lemon juice, grated ginger, salt, garam masala powder, black pepper powder and cook on a low flame until chicken gravy is totally dry.
Remove from heat and keep set aside. Now add chicken masala gravy into chickpea flour mixture.
Add coriander leaves and thinly chopped onions to chicken chickpea mixture and mix well.
Heat oil, deep fry chicken pakora on high heat till golden brown then fry on low heat till crispy.
Remove to kitchen paper to remove excess oil. Serve hot with tamarind chutney, mint chutney and tomato ketchup.