In a mixing bowl, add 500 grams of boneless chicken pieces, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, salt to taste, and 2 tablespoons of lemon juice. Mix well and marinate for 30 minutes.
In another bowl, prepare the batter by mixing 150 grams of gram flour (besan), 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon ajwain (carom seeds), salt to taste, and water as required to make a thick, smooth batter.
Heat oil in a deep frying pan or kadai over medium heat.
Dip the marinated chicken pieces in the prepared batter, ensuring they are well coated.
Carefully drop the coated chicken pieces into the hot oil and deep-fry until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.
Remove the chicken pakodas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with mint chutney or ketchup.