Begin by ensuring the fish is thawed if frozen, then cut it into 1-inch cubes. Place the fish cubes in a bowl, and marinate with lemon juice and garlic paste. Allow the fish to rest for approximately 10 minutes, which helps infuse the flavors into the fish.

In a mixing bowl, combine the chickpea flour, salt, red chili powder, red chili flakes, cumin-coriander powder, and dried fenugreek leaves. Gradually add water, a little at a time, while stirring, until a thick, smooth batter forms. The batter should be thick enough to coat the fish cubes without dripping excessively.

In a deep pan, heat oil over medium-high heat. To check if the oil is at the correct temperature, drop a small amount of batter into the oil; it should sizzle and rise slowly, indicating that the oil is ready for frying.

Dip each marinated fish cube into the batter, ensuring an even coating. Carefully place the battered fish pieces into the hot oil. Fry the fish in small batches to avoid overcrowding, allowing each piece to cook evenly. Fry for approximately 3–4 minutes, turning as needed, until each piece achieves a golden, crispy exterior.

Using a slotted spoon, remove the fried fish pakoras from the oil and place them on a paper towel-lined plate to drain excess oil. Serve the fish pakoras hot with green chutney, tamarind chutney, or lemon wedges.