Add the minced ginger, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes, and ground fenugreek. Mix together to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.
vegetable oil for deep frying
Take the chicken out of the fridge and sprinkle on the salt, garlic salt, gram flour, cornflour, and baking soda.
½ tsp salt, ½ tsp garlic salt, 100 g (1 1/4 cups) gram flour, 1 tbsp cornflour, ¼ tsp bicarbonate of soda
Mix together to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream. You may not need all of the water.
180 ml (3/4 cup) water
Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.
Add the chicken into the oil, one piece at a time, using a set of tongs. You will need to work in 2 batches to ensure the pan isn’t overcrowded.
Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
Keep the first batch warm in a warm oven (approx. 130C/250F (fan)) whilst the second batch is cooking.
Once all of the chicken pakoras are cooked, place in a serving bowl and sprinkle with fresh coriander.
fresh coriander
Serve with sweet chilli sauce.
sweet chilli sauce
Video
Notes
Can I make them ahead?They taste best when eaten right away, but you can make them ahead if you wish.Make the pakoras, then cool, cover and refrigerate for up to a day. To reheat, place the pakoras on a baking tray in a single layer and cover in foil. Place in the oven at 190C/375F for 10 minutes, or until piping hot throughout. If you find they coating has softened a little, cook in the oven for a further 2 minutes with the foil removed.Can I freeze them?Yes, cook the pakoras, then cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the make-ahead instructions above.How to scale up and scale down this recipeYou can halve or double the recipe, keeping to the same ratios. However, if you are doubling the recipe, it's worth noting that the recipe will take longer, as you'll have to cook it in 4 batches.Nutritional information is per serving and is approximate.I've estimated that approx 1/3 cup of oil will be absorbed during the cooking process. You make find your pakoras absorb a little more or a little less.