Add onion paste, garlic paste, ginger paste, minced green chile, chile powder, cumin powder, garam masala, fenugreek leaves, turmeric, and lemon juice along with 1 ½ tsp salt and ¼ tsp black pepper – Thoroughly combine until chicken is fully and evenly coated

Cover and set aside for a minimum 30 minutes (up to 12 hours)

After the chicken has marinated for the appropriate time, add the chickpea flour, rice flour, cornstarch, and egg - Thoroughly combine - NOTE: The resulting coating should be more ‘dough-like’ than ‘batter-like’ (in other words, thick and coating but not runny) so adjust consistency with additional flour or a bit of water as needed

Set aside for 10 minutes

Heat 3-4 inches of oil in a large kadahi, wok, or pot over medium-high heat to 350°F

Add the coated chicken pieces to the oil a few at a time (do not over crowd the pan) and fry until lightly browned (apx 7 minutes) – Transfer to a draining rig or absorbent paper - Repeat until all of the chicken has been through the oil

Increase the heat and the oil temp to 375°F

Once the oil is hot, add the pakoras back to the oil and allow to fry until crispy and golden brown (apx 4 minutes)

Drain for a couple of minutes and transfer to a serving dish - Sprinkle with chaat masala and serve hot with lemon wedges and chutney(s) or dipping sauces of choice