1. Mix together the besan, water, ajwain seeds, ginger and garlic pastes, orange food colour and garam masala powder, to make a thick batter. Set aside.
2. Prepare a marinade by mixing together the lemon juice, turmeric, red chilli and white pepper powders, salt and coriander leaves. Set aside.
3. Cut the chicken breasts into 7.5 cm pieces and marinate in the mixture for 2 hours.
4. Heat the oil in a kadai, dip the marinated chicken pieces in the besan batter, coat with sesame seeds and deep fry till light brown.
5. Drain on absorbent paper and serve hot with mint chutney.

Makes:4 Servings