1In a large bowl, combine chicken cubes, sliced onion, minced garlic, turmeric, chili, coriander, pepper powder, Aromat, and salt.
2Add besan and cornstarch, drizzle in 1 tsp oil, and add a splash of water to bind everything together. The mixture should coat the chicken and onions without being too wet.
3Preheat air fryer to 200°C (390°F).
4Grease the air fryer tray. Drop spoonfuls of the mixture onto the tray.
5Air fry for 10-12 minutes, flipping halfway through, until golden and cooked through.
6Sprinkle chaat masala and a pinch of Aromat over the hot pakodas.
7Garnish with coriander leaves and squeeze lemon juice on top. Serve immediately!
Ingredients
500 g boneless chicken thighs, cut into small cubes
1 medium onion, thinly sliced
6 cloves garlic, minced
0.5 tsp turmeric powder
0.5 tsp chili powder
0.5 tsp coriander powder
0.5 tsp pepper powder
0.25 tsp Aromat seasoning
Salt
3 tbsp besan (gram flour)
2 tbsp cornstarch (or arrowroot)
1 tsp oil
2 tbsp water, as needed to bind
0.5 tsp chaat masala
Pinch Aromat
Fresh coriander leaves, chopped
Squeeze lemon juice
Equipment
air fryerlarge bowl
Tips
Don’t press the mixture too flat for a pakoda look.
If you don't have an air fryer, you can bake these at 220°C for 18-20 minutes.