Cut chicken into thin juliennes shape. Mix with 2 chopped onion, 4 – 5 chopped green chilies, 1 cup gram flour, 1 tbsp crushed cumin seeds, 1 tbsp crushed coriander seeds, 1 tbsp crushed red pepper, 1 tbsp dry fenugreek leaves and salt to taste.
Make it into thick batter with water as required.
Grind ½ cup of boiled chickpeas and keep the remaining half cup aside.
Add the chickpeas to batter and mix well, then add ¼ bunch of coriander leaves and 4 – 5 chopped green chilies.
Lastly fry the fritters with oil as required.