In a mixing bowl, combine chicken pieces with garlic paste, ginger paste, turmeric, garam masala, red chili powder, and salt. Mix well and let it marinate for at least 15 minutes.

In a separate bowl, mix chickpea flour, rice flour, and baking soda. Gradually add water to make a smooth, thick batter.

Heat oil in a deep frying pan over medium heat.

Dip the marinated chicken pieces into the batter, ensuring each piece is well coated.

Carefully place the coated chicken pieces into the hot oil and fry until they are golden brown and crispy, about 4-5 minutes on each side.

Remove the pakoras from the oil with a slotted spoon and drain on paper towels to remove excess oil.

Serve hot with your favorite chutney or dipping sauce.