Chicken Pakora

Ingredients:

• 300g boneless chicken (cut into bite-sized cubes)
• 1/2 cup chickpea flour (besan)
• 2 tbsp rice flour (optional, for extra crispiness)
• 1 tbsp ginger-garlic paste
• 1-2 green chilies (finely chopped)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Salt to taste
• 1 egg (optional, for binding)
• Fresh coriander leaves (chopped, optional)
• 1 tbsp lemon juice
• Water (as needed to form a thick batter)
• Oil for frying

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Instructions:

1. Marinate the Chicken:

1. In a bowl, add the chicken cubes, ginger-garlic paste, chopped green chilies, lemon juice, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt.
2. Mix everything well to coat the chicken evenly. Let the chicken marinate for about 20-30 minutes. If you're short on time, marinating for just 10 minutes will still give good results.

2. Prepare the Batter:

1. In another bowl, add chickpea flour and rice flour (if using), and mix. If you like a thicker batter, you can add a little more chickpea flour.
2. Add water gradually to form a thick batter that coats the chicken well. If desired, you can add a beaten egg to the mixture for binding and a crispier texture.
3. You can also add chopped fresh coriander leaves to the batter for extra flavor.

3. Coat the Chicken:

1. After the chicken has marinated, dip each piece into the batter, ensuring it's fully coated.

4. Fry the Pakoras:

1. Heat oil in a deep frying pan over medium heat.
2. Once the oil is hot, carefully drop the battered chicken pieces into the oil, a few at a time. Fry the pakoras in batches, making sure not to overcrowd the pan.
3. Fry until the pakoras are golden brown and crispy, about 4-5 minutes, turning occasionally to ensure even cooking.
4. Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil.

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Serve:

Serve the hot Chicken Pakoras with mint chutney, tamarind chutney, or a simple squeeze of lemon.

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Nutritional Values (per serving, assuming 4 servings):

• Calories: ~250-300 kcal (depending on the amount of oil absorbed during frying)
• Protein: ~20g (from chicken)
• Carbohydrates: ~20g (from chickpea flour)
• Fat: ~15-18g (from oil and batter)
• Fiber: ~2g
• Sodium: ~500-600mg (depends on salt and chutney served)