Instructions

• In a large bowl, whisk together 6 tablespoons gram flour (besan), 3 1/2 tablespoons rice flour, 1/4 teaspoon salt, 1/4 teaspoon turmeric powder, 3/4 teaspoon red chili powder, and 3/4 teaspoon garam masala powder until evenly combined.
• Stir in 2 teaspoons ginger-garlic paste, 1/3 cup finely chopped onion (if using), 2 chopped green chilies (if using), 1 tablespoon lime juice, and 2 sprigs curry leaves or 2 tablespoons chopped cilantro (whichever option you chose).
• Lightly beat the 1 egg white in a small bowl, then add it to the flour-spice mixture. Add the 1/2 pound boneless chicken (cut into thin strips or bite-size cubes) and mix until the chicken is evenly coated with the dry mixture.
• Gradually add about 2 tablespoons water (add as needed), stirring until you have a thick, stiff batter that clings to the chicken pieces without running off.
• Pour enough oil for deep frying into a deep pan and heat over medium heat. Test the oil by dropping a small blob of batter into it — it should sizzle gently and rise to the surface.
• Fry the coated chicken pieces in small batches to avoid crowding the pan, turning as needed, until they are golden brown and cooked through (no pink inside).
• Use a slotted spoon to transfer the fried pakoras to paper towels to drain excess oil.
• Serve hot, garnished with fresh chopped cilantro.