Ingredients
- 6 tablespoons gram flour besan
- 3 1/2 tablespoons rice flour
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon red chili powder adjust for spice level
- 3/4 teaspoon garam masala powder
- 2 teaspoons ginger-garlic paste
- 1/3 cup finely chopped onion optional
- 2 green chilies chopped (optional)
- 1 tablespoon lime juice
- 2 sprigs curry leaves or 2 tablespoons chopped cilantro
- 1/2 pound boneless chicken cut into thin strips or bite-size cubes
- 1 egg white
- About 2 tablespoons water add as needed for a thick, stiff batter
- Oil for deep frying
- Fresh cilantro chopped (for garnish)
Instructions
- In a bowl, combine gram flour, rice flour, salt, turmeric, red chili powder, and garam masala.
- Mix in ginger-garlic paste, chopped onion, green chilies, lime juice, and curry leaves. Add the chicken pieces and egg white, then stir until well combined. Gradually incorporate water to create a thick, stiff batter that fully coats the chicken.
- Heat oil in a deep pan over medium heat. To test the oil, drop in a small blob of batter; it should sizzle gently. Fry the chicken pieces in small batches until golden brown and fully cooked.
- Use a slotted spoon to remove them and drain on paper towels. Serve hot, garnished with chopped cilantro, along with your favorite chutney or a squeeze of lemon.