Preparation Steps:

• Start by cutting the boneless chicken into thin strips or bite-size cubes.
• In a large mixing bowl, combine the gram flour, rice flour, salt, turmeric powder, red chili powder, and garam masala. Whisk together until well combined.
• Add the ginger-garlic paste, chopped onion (if using), green chilies (if using), and lime juice to the dry mixture. Stir well to incorporate all the ingredients.
• Add the chicken pieces to the bowl and mix until they are well coated with the spice mixture.
• In a separate small bowl, whisk the egg white until slightly frothy. Add it to the chicken mixture, along with water as needed, to form a thick, stiff batter that clings to the chicken.
• In a deep frying pan or kadhai, heat oil over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
• Carefully drop spoonfuls of the batter-coated chicken into the hot oil, taking care not to overcrowd the pan. Fry in batches until the pakoras are golden brown and cooked through, about 5-7 minutes.
• Using a slotted spoon, remove the pakoras from the oil and place them on paper towels to drain excess oil. Garnish with fresh cilantro before serving.