Gather your ingredients, including boneless chicken pieces, chickpea flour (besan), rice flour, cornstarch, spices (such as turmeric, red chili powder, garam masala), ginger-garlic paste, baking soda, and water.
Wash and cut boneless chicken into bite-sized pieces. Ensure the pieces are uniform in size for even cooking. Pat them dry with a paper towel to remove excess moisture.
In a mixing bowl, combine chickpea flour, rice flour, cornstarch, ginger-garlic paste, turmeric, red chili powder, garam masala, and baking soda. Gradually add water while whisking to form a smooth, lump-free batter. The consistency should be thick enough to coat the chicken.
Add the chicken pieces to the batter, ensuring each piece is well-coated. Allow the chicken to marinate for at least 30 minutes. Marination helps the flavors to infuse and enhances the taste.
While the chicken is marinating, preheat your oven to a high temperature, usually around 400°F (200°C). Use a baking sheet lined with parchment paper to prevent sticking.
Take the marinated chicken pieces and place them on the prepared baking sheet, ensuring they are spaced apart. This allows the hot air to circulate, promoting even cooking and crispiness.
Bake the chicken in the preheated oven until it turns golden brown and crisp. The cooking time can vary but typically takes around 20-25 minutes. Flip the pieces halfway through to ensure both sides are cooked evenly.
Once the chicken pakoras are golden brown and cooked through, remove them from the oven. Serve hot with mint chutney or your favorite dipping sauce. Enjoy the zero-oil chicken pakoras as a healthier snack or appetizer.