By Moumita Paul
Take the chicken pieces(about 500g) in a bowl, clean & wash them thoroughly. Drain it well to remove the excess water.
Add chopped onion, green chilies, grated ginger-garlic paste, salt, pepper, red chilli powder & 1/2 lemon juice with it. Mix it well.
Cover the mixture with a plate. Marinate it for a minimum of 30 mins to 2 hours.
Take besan, cornflour/rice flour, soda, chopped spring onion, chopped coriander, black salt with marinated chicken.
Mix it well with a sprinkle of water. Mix it with water, until the batter makes a nice coat around the chicken pieces.
Take a deep bottom pan, heat it on high flame, heat the oil for deep frying.
Once the oil perfectly gets hot, nicely coat each pakora in its batter and put it in oil one by one.
Fry the pakoras in slow flame, fry it until the pakoras get golden from both sides.
Raise the flame high before removing the pakoras from the oil. Keep the fritters on a paper-lined plate.
Once all pakoras are ready, serve it hot with tomato ketchup, onion rings by sprinkling chaat masala.