Crispy Chicken Pakora by Nickys Kitchen Sanctuary

Ingredients

• 500g (1.1 lb) chicken breast, cut into small bite-sized pieces
• 1 cup chickpea flour (besan)
• 1/2 cup cornstarch
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/2 cup water (adjust for consistency)
• 500ml (2 cup) vegetable oil (for deep frying)

Instructions

1. Combine the chickpea flour, cornstarch, ginger-garlic paste, cumin, coriander, chili powder, turmeric, and salt in a large mixing bowl.
2. Add water gradually while whisking until you reach a thick, coating consistency that clings to the chicken.
3. Toss the chicken pieces into the batter, ensuring each piece is thoroughly coated
4. Heat the vegetable oil in a deep pan or wok to 180°C (350°F).
5. Drop the chicken pieces carefully into the hot oil in small batches to prevent overcrowding, frying for 5-6 minutes until golden brown and cooked through.
6. Remove with a slotted spoon and drain on paper towels before serving hot