Take 500 gm of boneless chicken (cut into small pieces) in a large bowl. Add ½ tsp of regular table salt to it.

Now, add ½ tsp of black pepper powder, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, and 1 tbsp of crushed coriander seeds to it.

Now, take 1 tbsp of kasuri methi in your hand, crush it to a powder, and add to it. (Pro tip: You can dry roast the kasuri methi before for enhanced flavor).

Follow it with 1 tbsp of ginger and garlic paste and 2.5 tbsp of fresh yogurt. (Pro tip: The amount of ginger and garlic should be equal in the paste. Adding yogurt to the chicken will help the chicken to be soft),

Now, finely chop half a piece of one large onion and add to it along with finely chopped pieces of 3 to 4 pieces of fresh green chilies. (Pro tip: Adjust the number of green chilies according to your preference).

Then, add 1 cup of finely chopped fresh coriander leaves and also add about 1 tsp of lemon juice to it (half a lemon), which will make the chicken soft as well apart from adding to its tangy taste.

Finally, add 3 tbsp of corn flour and 1.5 tbsp of rice flour to it. (Pro tip: Ensure a balanced ratio by using twice the quantity of corn flour compared to rice flour when preparing the chicken pakora batter. If rice flour is unavailable, substitute with refined wheat flour or gram flour. However, be mindful that the substitution may result in a compromise on the crispiness of the chicken pakoras).

Now, mix everything very nicely so that every single chicken piece is coated with the corn flour and other ingredients nicely to ensure the crispiness of the chicken pakoras. Cover it with a plate and keep it aside for about 15 to 20 minutes before frying. (Pro tip: If you want better taste and flavor, you can refrigerate it at this stage for a longer period).

Now, take an adequate amount of sunflower or any other refined oil in a heavy-bottom wok and heat it on a high flame very nicely. Turn the flame to low and put the chicken pieces one by one in the hot oil. Fry them for about 5 to 7 minutes, flipping them occasionally to fry them evenly on both sides and turn golden brown in color. (Pro tip: Heating the oil is crucial. Hot oil will not allow the chicken pieces to stick to the surface. It will be easy to turn their sides. Also, do not overcrowd with too many pieces at a time to ensure even frying and easy flipping of the chicken pieces).

When you have completed frying all the chicken pieces, flash fry them for a second time on a high flame for about a minute so that they change to a lovely brown in color.

Your tasty and spicy homemade chicken pakora is ready. Transfer them to a tissue paper on a plate so that the excess oil is absorbed. Serve them hot alongside chutney and salad of your choice. I prefer keeping things simple, and so I served it with only a little tamarind chutney and a few onion rings.