1. Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat. 2. Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes. 3. If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry. 4. Let cool, remove bones, and cut into smaller pieces. 5. Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency. 6. Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds. 7. Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet. 8. Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding. 9. Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes. 10. Transfer to paper towels to drain. Repeat the process with the remaining pieces. 11. Transfer to a platter and sprinkle with the roasted cumin and chaat masala. ---------------------------------------------------------------------------
Nutrition
Ingredients
