1. Put onion, garlic, green chillies and coriander leaves along with 90 ml water in a mixer and grind to a smooth paste. 
  2. In a large bowl, mix the Butterfly Gram flour, coriander powder, cummin powder, garam masala powder, chili powder, salt and soda bicarbonate well. Add the ground masala paste and mix thoroughly.
  3. Add the remaining water and mix well to form a thick paste.
  4. Cut the chicken into bite sized pieces and gently mix into the paste until the pieces are fully coated.
  5. Heat oil in a kadai over medium heat. And using a tablespoon, drop one piece of the masala-coated chicken at a time into the hot oil.
  6. Fry the pakoras on low heat for 10 to 15 minutes or till done on both sides.
  7. Remove with a perforated spoon and drain on an absorbent paper.
  8. Serve hot with tomato sauce or green chutney.

2.Butterfly Gram flour Maru Bhajia

    Serves: 2 as a snack