Chicken Pakoras

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.