Step 1: Prepare the Marinade

In a large bowl, add chickpea flour (1 tsp), rice flour (1 tsp), chili powder (0.5 tsp), ginger-garlic paste (0.5 tsp), turmeric powder (0.5 tsp), garam masala powder (0.5 tsp), cinnamon powder (0.5 tsp), coriander powder (0.5 tsp), yogurt (1 tsp), egg white (from 1 egg), salt (0.5 tsp), lemon juice (from 0.5 lemon), crushed green chilies (2), chopped coriander leaves (1 tbsp), and curry leaves (1 sprig).

Step 2: Add Chicken and Marinate

Add 250 grams of boneless chicken pieces to the bowl. Mix all the ingredients thoroughly with the chicken until every piece is well coated. Cover the bowl and refrigerate for 2-3 hours to marinate.

Step 3: Add Black Pepper

After marination, add 0.5 teaspoon of black pepper powder to the chicken mixture and mix well.

Step 4: Deep Fry the Chicken

Heat cooking oil for deep frying in a pan. Once the oil is hot, carefully drop the marinated chicken pieces into the oil. Fry on medium flame for 3-4 minutes, then reduce the flame to low and continue frying for another 8-10 minutes until the chicken pieces turn golden brown and are cooked through.

Step 5: Remove Fried Chicken

Once the chicken pieces are golden brown and cooked, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 6: Prepare Garnish

In the same hot oil, add 4 slit green chilies and 1 sprig of curry leaves. Fry them for a minute until they become crisp. Turn off the stove.

Step 7: Garnish and Serve

Garnish the fried chicken pakoda with the fried green chilies, curry leaves, and fresh chopped coriander leaves. Serve hot.

• Marinate the chicken for at least 2-3 hours in the refrigerator for best flavor and tenderness.

• Ensure the oil is hot before adding chicken pieces, then adjust flame to medium-low for even cooking.