Chicken Pakoras

Ingredients

• 2 tablespoons ginger-garlic paste (equal amounts of ginger and garlic blended with a little water)
• 2 1/2-3 lbs roasting chickens, cut into serving size pieces (discard back and wings)
• 2 cups water
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon salt
• 1/2 teaspoon chat masala
• 1 teaspoon cumin, roasted
• 1/2 cup chickpea flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/3-1/2 cup water
• 2 tablespoons minced fresh cilantro
• 1 tablespoon ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ajwain
• 1 1/2 cups vegetable oil

Directions

1. 1

   Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat.

2. 2

   Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes.

3. 3

   If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry.

4. 4

   Let cool, remove bones, and cut into smaller pieces.

5. 5

   Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency.

6. 6

   Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.

7. 7

   Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet.

8. 8

   Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding.

9. 9

   Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes.

10. 10

    Transfer to paper towels to drain. Repeat the process with the remaining pieces.

11. 11

    Transfer to a platter and sprinkle with the roasted cumin and chaat masala.