Marinating chicken tenderises the chicken and helps to absorb all the flavors. Next important thing is the batter. A combination of Chickpea flour and cornflour makes it crispy. The magic ingredient is the egg. It not only helps to make the pakoras crispy but also helps to bind the batter so that it sticks to the chicken pieces. I love to add 1-2 finely chopped green chillies to the batter. You can also add chopped curry leaves or coriander if you wish.
Sprinkle generously with chat masala and a good squeeze of fresh lemon juice while serving. These are great as an appetizer and can be made in a big batch for a crowd. I don’t shy away from indulging in fried food. When the craving kicks in, I do eat fried stuff but in moderation. It is better than expressing your craving than to later overindulge. If the food is homemade, that is even better because you can control the portions that you make. Chicken pakora is very famous street food and you might find it on street side carts. The recipe I am going to share here is the one I used to eat growing up. Of course, there will be variations in different parts of India and I will also mention a few here.
