Marinate the Chicken: In a bowl, mix the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, and salt. Let it marinate for at least 30 minutes (up to 2 hours for more flavor).

1. Prepare the Pakora Batter: In a separate bowl, combine chickpea flour, rice flour, baking powder, carom seeds, coriander powder, red chili powder, and salt. Gradually add water until you get a thick, sticky batter. Optional: Add chopped fresh coriander or mint for added flavor.
2. Coat the Chicken: Dip each marinated chicken piece into the batter, ensuring it’s evenly coated. Shake off excess batter to maintain an even coating.
3. Heat the Oil: Heat oil in a deep pan or wok over medium-high heat. To test the temperature, drop a small amount of batter into the oil; it should sizzle immediately without burning.
4. Fry the Pakoras: Fry the pakoras in batches, avoiding overcrowding the pan. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides.
5. Drain and Serve: Remove the pakoras and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or a squeeze of fresh lemon juice.