Chicken Pakoras

• chicken↗700g boneless g

  cut into bite‑size pieces

• cornstarch2 tbsp tbsp
• rice flour↗50g g
• chickpea flour↗40g g

  sifted

• dried chilies↗3

  crushed or 3 green chilies, finely chopped

• chili powder↗½ tsp tsp
• curry powder↗½ tsp tsp
• ground coriander↗½ tsp tsp
• cumin↗½ tsp tsp
• onion↗2 small

  sliced

• cilantrosmall bunch of

  finely chopped

• vegetable oil↗

  for deep frying

• sweet chili sauce or green chutney

  for serving

Step-by-step instructions

1. 1

   Place the chicken in a large bowl, then coat the pieces by hand in corn starch. Add the rice flour, then the chickpea flour. Add the chilies, spices, onion, cilantro and 1 tsp salt. Mix well by hand.

2. 2

   Gradually add about 150 ml of water until the ingredients become moist but not wet. You may not need all the water (excess will prevent the pakora batter from sticking).

3. 3

   Pour vegetable oil into a deep pot so it fills no more than one‑third of the pot, and heat to 180 °C. Form a small portion of the pakora batter and carefully drop it into the hot oil with a spoon. Fry for 8‑10 minutes, turning regularly, until cooked through and golden on all sides. Transfer to a plate lined with paper towels while you repeat the process with the remaining batter, frying in batches. Serve hot with sweet chili sauce or green chutney.