Chicken Pakoras

• 500 g chicken breasts, cut into 50 mm x 25 mm slices
• 150 g grams flour
• 1 teaspoon salt
• 1 pinch bicarbonate of soda
• 1 tablespoon rice flour
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 2 -4 fresh green chilies, finely chopped
• water, as required
• vegetable oil (for deep frying)

1. Sieve the gram flour into a bowl and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed. Chill for 30 minutes.
2. Coat the chicken pieces with the batter.
3. Heat the oil in a wok/deep fry to 180 degC. Use a tablespoon or tongs to put in as many batter coated potatoes as will fit without overlap. Fry until golden brown (6 to 8 minutes). Remove with a slotted spoon and drain on absorbent paper.
4. Fry the remaining chicken pieces in the same manner.

flour, salt, bicarbonate of soda, rice flour, ground cumin, ground coriander, chili powder, green chilies, water, vegetable oil

Taken from www.food.com/recipe/chicken-pakoras-529326 (may not work)