In a large bowl, put besan. Add rice flour. Add green chilies and coriander leaves. Add salt to taste.

Add water gradually for making batter. Use a whisk to mix the ingredients instead of a spoon. We have used about 3/4th cup of water for making batter. Ensure batter has spoon coating consistency.

Allow this batter to rest for an hour.

Cut chicken breast into uniform sized pieces. In a large bowl, put chicken cubes. Add 1-tbsp cooking oil.

Add Ginger-Garlic paste, Carom seeds (ajwain), aamchoor powder, cumin seeds powder, turmeric powder, red chili powder and 1-tsp salt. Mix well. Allow marinated chicken to rest for an hour.

After an hour, dip some chicken pieces (5-6) in batter and coat it well.

Meanwhile, heat oil for deep frying in a thick bottom pan. To check temperature of Oil, slide in small amount of batter in Oil. Batter should rise on Oil surface but should not turn brown immediately.

Now, drop batter coated chicken pieces into the Oil and fry on medium heat.

Make sure chicken is cooked on medium heat so that it gets cooked properly and turns crispier.

Cook each batch for about 4-5 mins on medium heat. Fry remaining chicken pieces in batches.