Add besan, rice flour, salt, turmeric, chilli powder & garam masala to a bowl.

Mix well and taste test. Add more salt if needed.

Next add ginger garlic, onions, curry leaves & green chilies.

Cut chicken to thin strips or cubes of 1 by ¾ inch.

Add them to the bowl along with egg white.

Mix everything well adding water only as needed to make a thick stiff mixture.

The mixture must be thick and not loose like batter.

On a medium flame, heat oil in a deep pan/kadai for deep frying. Check if the oil is hot enough by dropping a small portion of dough. It has to sizzle & rise slowly without browning. Regulate the flame to medium.

Slide the chicken pieces to the hot oil one after the other.

Do not crowd the pan as the chicken needs enough space to swim and get cooked.

Avoid touching them for 2 mins, Later begin to stir and fry the chicken pakora until golden and crisp.

Remove to a steel colander or cooling rack. Fry the rest of the chicken in batches. If you want you may refry them again.

Serve crispy chicken pakora as a appetizer with green chutney or masala tea.

Preheat the air fryer at 180 c or 360 F for 10 mins. Grease the basket well. Place chicken pieces in the basket, spacing them apart. Air fry for 5 to 6 mins. turn them to the other side and repeat for another 5 to 6 mins.