In a large bowl, add the basaar curry powder, cumin powder, coriander powder, garlic powder, paprika, chilli powder, dried fenugreek leaves, turmeric powder, sea salt, garlic & ginger paste, mint sauce, tamarind paste, vegetable oil and water. Mix well until combined. Add the chicken and mix well until evenly coated. Cover and set aside in the fridge for 1 hour, or ideally overnight.

Heat oil for deep frying to 170C. In a separate large bowl, add the gram flour, plain flour and beetroot powder. Mix briefly, then add water as required to form a thin paste. Dust the marinated chicken with a little plain flour and mix well. Add the marinated chicken pieces to the prepared paste and mix well until the chicken is coated. The mix will appear patchy around the chicken, but will seal and form a crispy crust upon hitting the hot oil.

Carefully drop the coated chicken pieces into the hot oil. Fry for about 3-4 minutes, turning occasionally, until the chicken is just cooked through. Remove the pakoras from the oil with tongs or a slotted spoon and set aside on a plate. At this stage, the pakoras can be finished immediately, or set aside to cool completely and stored in the fridge until required.

To finish the pakoras, heat oil for deep frying to 180C. Carefully drop the chicken pakora pieces into the hot oil and fry for 2-3 minutes, until heated through and crispy. Remove from the oil with tongs or a slotted spoon and arrange on a serving plate. Garnish with thinly sliced onion and fresh coriander and serve with pink pakora sauce and fresh lemon wedges.