What you Need :

For the Marinade:
1 cup boneless chicken legs cut into tiny pieces
1 tsp ginger
1 tsp garlic
1 tsp garam masala
1 tbsp lemon juice
Salt to taste

For the batter:
1 cup gram flour
2 tbsp rice flour
1/4 tsp red food colouring
1/2 tsp carom seeds
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp baking powder
1 green chilli chopped
2 tbsps cilantro chopped
1/2 tsp canola oil
Salt to taste
A couple of tbsps of water to mix the batter

How To:

1.       Mix all the ingredients for the marinade together and keep aside for 30 mins.
2.       Make the batter by mixing all the ingredients together and adding a few tablespoons of water. The batter should not be runny, instead it should be thick like pancake batter.
3.       Heat Canola oil for frying in a wok on medium heat.
4.       Mix the marinade with the batter.
5.       Take a tbsp of batter at a time and pour into the wok. Make 10 pakordas at a time.
6.       Use a slotted spoon and keep turning over so that they cook evenly.
7.       Fry for about 7 mins until the exterior of the pakordas becomes crispy.
8.       Drain on a paper towel and serve hot with some lemon wedges.

ENJOY!