In a mixing bowl, toss the boneless chicken pieces with salt and all the spices, including lemon juice. Let them marinate for 30 minutes to soak in all those vibrant flavors.

In another bowl, combine gram flour, corn flour, and rice flour. Add the marinated chicken to the flour mixture, gradually adding water until you achieve a thick, smooth batter that coats the chicken well.

In a frying pan, pour enough oil for deep frying and heat it over medium-high until shimmering.

Carefully drop spoonfuls of the battered chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 5-6 minutes, or until they turn golden brown and crispy, flipping halfway through if necessary.

Once cooked, remove the chicken pakoras using a slotted spoon and let them drain on kitchen paper to remove excess oil.