Roast gram flour in a pan for 2-3 minutes stirring constantly. Keep aside to cool.
Grind chilies, lime juice, coriander leaves, and mint leaves coarsely.
In a large mixing bowl, combine all dry spices, ginger-garlic paste, green chutney, salt, gram flour, and egg with the chicken mince thoroughly.
Cover with cling film and refrigerate overnight or for at least 3-4 hours.
Heat oil in a deep pan. Once heated, lower flame to medium.
Take about 1-1/2 tbsp mixture and, with wet hands, shape it into a ball.
Drop the balls carefully in the hot oil and fry till golden brown in color from all sides. Do not overcrowd the pan while frying them.
Remove from pan and transfer to a place covered with paper napkins to drain excess oil.
Serve with your choice of condiments or dips.
