Firstly, make sure the oil is the right temperature! If it's not hot enough you will end up with a soggy pakora, and if it's too hot then it will simmer into a hard, very dark fritter. Take the time to heat the oil to the right temperature (so the temperature isn't continuing to rise while you are cooking) and test some batter in the oil before you start to add the chicken pieces.
Be conscious of how much water you add to the batter also, as this will affect the end result. If you prefer them to be a little softer then add a little more, if you want them crispier then add a little less.