In a bowl, combine gram flour, rice flour, salt, turmeric, red chili powder, and garam masala.
Mix in ginger-garlic paste, chopped onion, green chilies, lime juice, and curry leaves. Add the chicken pieces and egg white, then stir until well combined.
Gradually incorporate water to create a thick, stiff batter that fully coats the chicken.
Heat oil in a deep pan over medium heat. To test the oil, drop in a small blob of batter; it should sizzle gently.
Fry the chicken pieces in small batches until golden brown and fully cooked.
Use a slotted spoon to remove them and drain on paper towels.
Serve hot, garnished with chopped cilantro, along with your favorite chutney or a squeeze of lemon.
