Wash the boneless chicken pieces, pat dry and mince in a blender.

If you are using store-bought chicken kheema, clean up with water and squeeze out excess water using a metal strainer.

In a mixer jar, take fried gram, green chillies and ginger pieces. Grind into a coarse mixture.

Take the minced chicken in a mixing bowl and add the ground fried gram mixture.

Put some rice flour for crispness and some chopped onions.

Add finely chopped curry leaves and some coriander leaves.

Also, put a few cumin seeds for better digestion.

Add required chilli powder, salt, and fennel seeds or fennel powder.

Now mix and combine everything properly. Do not add water. The moisture in chicken is enough to make the vada batter.

Meanwhile, heat oil in a kadai to deep-frying temperature. Check the doneness of oil by frying a small piece of batter. The piece should come up slowly without burning and that is the right temperature.

Scoop out small balls and make vada shape by tapping slightly.

Fry in medium hot oil for around 4 minutes.

When the bottom sides are done flip the vadas and fry the other sides in the same manner.

Allow the chicken to cook properly for atleast 5 to 7 mins until they become golden brown in color.

Remove from oil when the hissing stops and keep in kitchen tissue to remove the excess oil if any.

I suggest serving this Kari vadai hot as it may become soft later.