In a large mixing bowl, combine the chicken pieces with salt, ground cumin, Kashmiri chile, garlic powder, onion powder, garam masala, ground ginger, and ground turmeric. Add the egg whites and fresh lemon juice, mixing everything well to ensure the chicken is thoroughly coated. Let it marinate for at least 30 minutes to an hour for maximum flavor.
Once the chicken has marinated, sprinkle the chickpea flour over the chicken mixture. Gently fold the flour in, ensuring that each piece of chicken is evenly coated. The consistency should be thick enough to hold onto the chicken but not too dry.
In a deep frying pan or pot, heat about 2 inches of peanut oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the chicken batter into the hot oil, making sure not to overcrowd the pan. Fry the pakoras in batches, cooking for about 4-5 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
While the pakoras are frying, you can prepare a delicious dipping sauce. In a bowl, combine 1 cup of plain Greek-style yogurt, 1/4 cup chopped onion, 2 tablespoons lemon juice, 1-2 tablespoons granulated sugar, 1 tablespoon chopped cilantro, 1/4 teaspoon salt, and 1/4 teaspoon ground cumin. Mix until smooth and set aside.
Serve the hot, crispy Easy Chicken Pakora with the yogurt dipping sauce on the side. Garnish with fresh cilantro or mint leaves for an extra pop of flavor. Enjoy this delightful dish with your family and friends!
