Combine the marinade: In a large mixing bowl place 1.25 pounds chicken breast (cut into 1-inch pieces). Add 2 teaspoons salt, 2 teaspoons ground cumin, 1 1/2 teaspoons ground Kashmiri chile (or 1 teaspoon paprika + 1/2 teaspoon cayenne), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon garam masala, 1 teaspoon ground ginger, 1/2 teaspoon ground turmeric, 2 egg whites, 1/3 cup fresh lemon juice, and 1/4 cup chopped cilantro. Mix thoroughly so each piece is well coated. Set aside to marinate at least 10 minutes. (If you are sensitive to heat, use 1/2–1 teaspoon Kashmiri chile or remove seeds from any substitute chiles.)

Make the raita: In a blender combine 1 cup plain Greek-style yogurt, 1/4 cup chopped onion, 2 tablespoons lemon juice, 1 tablespoon granulated sugar (start with this amount), 1 tablespoon chopped cilantro, 1/4 teaspoon salt, and 1/4 teaspoon ground cumin. Cover and blend until smooth. Taste and add the remaining sugar (up to a total of 1–2 tablespoons) if you want it sweeter. Transfer to a bowl and refrigerate until serving.

Make the green chutney: Without washing the blender (optional), add 1 large bunch cilantro (stems and leaves), 1/4 cup chopped onion, 3 tablespoons fresh mint leaves, 3 tablespoons fresh lemon juice, 3 tablespoons plain Greek-style yogurt, 1/2–1 whole serrano pepper (stem removed; if sensitive, use half and remove seeds), 2 cloves garlic, 1 inch fresh ginger, and 1/4 teaspoon salt. Blend until smooth, stopping to scrape down the sides as needed. Adjust heat by using only half the serrano or removing its seeds if desired. Transfer to a bowl and set aside.

Heat the oil: Place a large, heavy-bottomed pot or deep skillet over medium heat. Clip a cooking thermometer to the side and pour in 1 1/2–2 inches of your chosen high-heat oil. Heat the oil to 350–360°F (177–182°C).

Prepare the chickpea batter: When the oil is nearing temperature, add 1 cup chickpea (besan) flour to the marinated chicken in the same bowl. Mix thoroughly so the flour coats the chicken and forms a thick, pasty batter that will stick to the pieces. If the mixture seems excessively dry, incorporate small amounts of the existing marinade liquid (a tablespoon at a time) until the batter reaches a thick, clingy consistency. Do not add other liquids beyond those listed in the ingredient list.

Fry the pakoras: Line a large plate or tray with paper towels for draining. Working in 3–4 small batches (do not overcrowd the pot), carefully drop the coated chicken pieces into the hot oil one at a time. Use a spider skimmer or slotted spoon to separate and flip pieces immediately so they don’t stick to the bottom. Once you have about a quarter of the total chicken in the pot, fry each batch 3–4 minutes, or until pieces are a rich golden brown and cooked through. Monitor and keep the oil temperature around 350–360°F, adjusting the heat as needed.

Drain and repeat: Remove cooked pakora to the paper towel–lined plate to drain. Repeat frying with the remaining batches until all chicken is cooked.

Serve: Transfer the chicken pakora to a serving platter and serve warm with the chilled raita and green chutney on the side.