Step 1

In a large mixing bowl, toss the chicken through the spices, garlic and lemon juice until well coated. Set aside to marinate for one hour.

Step 2

Add the chickpea flour, cornflour and egg whites to the chicken and mix through until the chicken is thoroughly coated with the mixture.

Step 3

Heat about 1 1/2 inches of oil in a pot over medium-high heat. Add a small amount of chilli oil (optional) to the pot.

Step 4

Once hot, deep fry 2 to 3 pieces of chicken at a time for 8-10 minutes or until deep golden-red in colour, and cooked through.

Step 5

Garnish with freshly sliced onion and serve with Glasgow Pakora Sauce (below).

Step 6

Mix together all ingredients until well combined.