Crispy Chicken Pakora

Ingredients

• Chicken breast - 100 g
• Besan (chickpea flour) - 1 cup
• Cumin seeds (jeerakam) - 1 tsp
• Fennel seeds (perumjeerakam) - 1/2 tsp
• Garlic - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Coriander leaves - 1 tbsp
• Curry leaves - 1 tsp
• Salt
• Coconut oil

Instructions

1. 1Rinse the chicken breast, pat it dry, trim any excess fat, and slice lengthwise into strips suitable for biting.
2. 2Prepare the aromatics: mince the garlic and chop the coriander leaves and curry leaves so they are ready to fold into the batter.
3. 3Make the batter by combining besan, cumin seeds, fennel seeds, minced garlic, red chili powder, chopped coriander leaves, chopped curry leaves, and salt in a bowl; whisk in enough water to form a thick batter that will cling to the chicken.
4. 4Toss the chicken strips in the batter until each piece is evenly coated, then let them sit briefly so the batter adheres.
5. 5Heat coconut oil in a deep, heavy pan until it shimmers, then carefully lower the battered chicken into the oil in batches so the pan is not crowded.
6. 6Fry the pakoras, turning once, until they are crisp and cooked through and the exterior is a deep golden color, then transfer to paper towels to drain.
7. 7Garnish with a few extra curry leaves and serve the pakoras hot with ketchup or chili sauce.
8. 8Optional: serve with a wedge of lemon for a bright finishing squeeze.