Gather boneless chicken pieces, ginger garlic paste, spices (such as coriander, cumin, and chilli powder), and salt. For the batter, use rice flour and gram flour (besan).
Combine the ginger-garlic paste, cumin powder, salt, and additional spices to marinate the chicken in a bowl. To bring out the flavour, let it sit for at least thirty minutes.
In another bowl, mix gram flour and rice flour with a little water to create a smooth, thick batter. Add salt and chilli powder to taste.
Heat the oil in a deep pan over medium flame, Now Dip the marinated chicken pieces into the batter and drop them into hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes per side.
Once fried, serve the chicken pakoras hot with green chutney or ketchup for dipping.