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Ingredients
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Marinade
Batter
For frying
Method
Marinating the Chicken
- 1
Combine Marinade Ingredients
In a large mixing bowl, combine the boneless chicken breast, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, lemon juice, and yogurt. Mix well until the chicken is fully coated.
- 2
Marinate
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
Preparing the Batter
- 3
Mix Batter Ingredients
In another bowl, combine the besan (gram flour), rice flour, baking soda, water, salt, and black pepper powder. Whisk until you have a smooth batter that is not too thick or too runny.
Frying the Pakoras
- 4
Heat Oil
In a deep frying pan or a pot, heat the oil over medium heat. You can check if the oil is hot enough by dropping a small amount of batter into it; it should sizzle and rise to the surface.
- 5
Coat Chicken in Batter
Take the marinated chicken pieces and dip each piece into the prepared batter, ensuring they are well coated.
- 6
Fry Chicken Pakoras
Carefully drop the batter-coated chicken pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes.
- 7
Drain Excess Oil
Use a slotted spoon to remove the pakoras from the oil and place them on a plate lined with paper towels to drain excess oil.
- 8
Serve
Serve the chicken pakoras hot with mint chutney or your favorite dipping sauce.