
These crispy chicken pakoras are coated in a spiced gram flour batter and fried until golden and crunchy. They make a fantastic appetizer, snack, or party dish, especially served hot with sweet chilli sauce or green chutney.
Place the chicken pieces in a large bowl and toss with the cornflour until lightly coated. Add the rice flour, gram flour, crushed chillies, chilli powder, curry powder, ground coriander, cumin, chopped onions, chopped coriander, and salt. Mix well so the chicken is evenly covered with the dry ingredients.
Gradually pour in the water, mixing with your hands after each addition, until the mixture becomes damp and clings to the chicken. The batter should be thick enough to hold together when pressed, not runny.
Pour vegetable oil into a deep pan until it is no more than one-third full and heat to 180C. Scoop up small clusters of the chicken mixture, press them together lightly, and carefully lower them into the hot oil.
Fry the pakoras in small batches for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and the coating is crisp and deeply golden. Transfer to a plate lined with paper towels and repeat with the remaining mixture.
Serve immediately while hot, with sweet chilli sauce or green chutney on the side.
If you cannot find gram flour, use chickpea flour. Add the water slowly, as too much will make the pakoras fall apart in the oil. Fry in small batches to keep the oil temperature steady and ensure an even, crisp finish. Leftovers can be refrigerated for up to 2 days and reheated in an oven or air fryer to crisp them up again.