Cut and slice the chicken into big strips about ½-inch thick.

Squeeze the lemon over the chicken and add the ground cumin, salt, and cayenne pepper powder.

Stir the chicken until all pieces are well coated with the spices. You can also prick the pieces with a skewer to help the chicken absorb the spices. Set aside.

In another mixing bowl, place the gram flour, minced garlic, ground turmeric powder, cayenne pepper powder, ground cumin, and salt.

Pour the water into the gram flour mixture little by little as you stir it with a fork or a spoon. You want to get a batter with a consistency that is slightly thicker than a heavy cream/ double cream. Therefore you may not need to put all the water.

Heat the cooking oil in a deep frying pan or a wok at medium-high heat. You can test the oil temperature by frying a tiny drop of batter. If it fries steadily right away, the oil is ready.

Take the chicken pieces and put them in the gram flour mixture. Make sure the pieces are coated with the batter.

Slide the coated chicken pieces into the hot oil and deep fry at medium heat until golden brown. You will have to turn the chicken after about 5-6 minutes and cook further for another 5-6 minutes.

Take the cooked chicken pakoras out of the oil, and place them on a kitchen towel. Serve them with chutney, chili sauce, and/ or lemon juice.