Tangy Chicken Pakoda

Instructions

1. 1

   Clean and pat dry the chicken wings.

2. 2

   In a large bowl, mix corn flour, chaat masala, black pepper, garlic powder, and salt.

3. 3

   Add vinegar to the dry mixture and mix well to form a thick batter.

4. 4

   Coat the chicken wings thoroughly with the batter.

5. 5

   Heat oil in a deep frying pan over medium heat.

6. 6

   Once the oil is hot, carefully add the coated chicken wings in batches.

7. 7

   Fry the chicken wings until they are golden brown and crispy, about 8-10 minutes per batch.

8. 8

   Remove the fried chicken wings and drain on paper towels to remove excess oil.

9. 9

   Serve hot with your choice of dipping sauce.