Place gram flour (besan) in a bowl. Add salt, coriander powder, red chili powder, crushed coriander seeds, pomegranate seeds (if using) and salt. Stir the mixture dry with a whisk or fork. Add water a few tablespoons at a time while whisking till a smooth batter is created. It should be thick enough to coat the chicken, but not super thick. If adjustment is required, add more gram flour (besan) or water accordingly.
Heat the oil in a wok or shallow frying pan on low – medium flame.