Marinate the Chicken Pakora: Set out a large mixing bowl. Add the chicken pieces, salt, all spices, egg whites, lemon juice, and cilantro. Mix well to coat and set aside for at least 10 minutes. (If you are sensitive to spice, use only 1/2 – 1 teaspoon kashmiri chile.)
Meanwhile, set a large saucepot over medium heat. Add a cooking thermometer to the side of the pot. Then pour in 1 1/2 – 2 inches of high-heat cooking oil. Wait until the temperature rises to 350-360 degrees F.
Make the dipping sauces: Set out a blender. Starting with the Raita, place all the ingredients in the blender. (Start with 1 tablespoon of sugar, then add more if needed.) Cover and puree until smooth. Pour the Raita in a bowl and refrigerate until ready to use.
Next, add all the Green Chutney ingredients to the blender. (No need to wash the blender jar in between.) Add the entire bunch of cilantro, stems and all. If you are sensitive to spice, use only half of the serrano pepper and remove the seeds. Pour in 1/4 cup water. Cover and puree until smooth. Pour the green chutney into a bowl and set aside.
Prep the Chicken for Frying: When the oil is close to 350-360 degrees F, use a spoon to mix the chickpea flour into the chicken and marinade. Mix well. Then mix in 1/4 – 1/3 cup water to loosen the batter. Be careful not to add too much water. It should be thick and pasty, so it sticks to the chicken well.
Fry The Chicken: Set out a holding plate lined with paper towels. Working in 3-4 small batches, carefully drop the coated chicken pieces in the hot oil, one at a time. Use a spider skimmer to immediately flip each piece over so it doesn't stick to the bottom of the pot. Once you have at least a quarter of the chicken in the pot, fry the chicken pakora for 3-4 minutes until it reaches a rich golden-brown color. Use the skimmer to move the chicken pakora to the holding plate. Then repeat with the remaining batches.
Serve warm with both dipping sauces on the side.
