150ml / ¼ pint water

1 onion, roughly chopped

2-3 cloves garlic, peeled and roughly chopped

1-2 fresh green chillies, roughly chopped; remove the seeds if you prefer a mild flavour

2 tbsps freshly chopped coriander leaves

150g / 5oz  besan (gram flour or chick pea flour), sieved

1 tsp ground coriander

1 tsp ground cumin

½ tsp garam masala

½ tsp chilli powder

1 tsp salt

Pinch of bicarbonate of soda 340g/12oz fresh, boneless and skinless chicken or turkey breast

Oil for deep-frying

Put 90ml/3 fl oz water from the measured amount into a liquidiser with the onion, garlic, green chillies and coriander leaves, and blend until smooth. 

Alternatively, process the ingredients in a food processor without the water.  Mix the besan, coriander, cumin, garam masala, chilli powder, salt and bicarbonate of soda together in a large bowl.  Add the liquidised ingredients and mix thoroughly, and then add the remaining water and mix well to form a thick paste.  Cut the chicken into pieces and add them to the paste, turning until the chicken is well coated. 

Heat the oil over a medium heat;  When hot, add one piece of besan-coated chicken at a time from a tablespoon until there are as many pieces as the pan will hold in a single layer without overcrowding.  Make certain that each piece is fully coated with the paste before adding it to the pan.  Reduce the heat and fry the pakoras for 10-15 minutes, turning them over half way through cooking.   Remove the pakoras with a slotted spoon and drain on absorbent kitchen paper.