Indian Masala Chicken Nuggets (Chicken Pakora)

• 7 ounces, weight Boneless, Skinless Chicken Breast, Cut Into Small Pieces
• 1 Onion, grated
• 4 cloves Garlic, Crushed
• 1 teaspoon Grated Fresh Ginger (or Paste);
• 1 Tablespoon Coriander Powder
• 1/4 teaspoons Turmeric Powder
• 1 pinch Red Chili Powder
• Salt To Taste
• 1 cup Chopped Coriander Leaves
• 1 cup Chickpea Flour
• Oil (to Fry)

1. In a big bowl mix chicken pieces with onion, garlic, ginger, coriander powder, turmeric powder, red chili powder, salt and fresh coriander leaves.
2. Add the flour, mix well and make sure the chicken pieces are well coated with the batter.
3. Keep aside for 10 minutes.
4. Into a deep frying pan, heat enough oil to cover the pakoras (2-3 cm of oil).
5. Fry small spoonfuls of mixture in small batches, until crispy and golden on both sides.
6. Once done, remove the pakoras from the oil and place on paper towels, to remove the excess oil.
7. Serve warm or cold, with ketchup or your favorite dipping sauce.
8. Serve as a side dish or just with a cup of tea.

weight, onion, garlic, ginger, coriander powder, turmeric, red chili powder, salt, coriander leaves, chickpea flour, oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/indian-masala-chicken-nuggets-chicken-pakora/ (may not work)