Chop the chicken into small pieces and wash nicely. Drain well and keep aside.
Mix the ingredients for marination: chilly powder, turmeric powder, garlic paste, curd, curry leaves and required salt. Coat the chicken pieces in this mixture and keep aside for one hour.
Pour sufficient oil in a frying pan and deep fry the chicken pieces to a light golden color. Do not fry too much.
When the chicken pieces have cooled down, remove the bones and crush in a mixer until soft. Keep this aside.
Take a flat bottomed frying pan and pour oil. Heat the oil and add chopped onions, chopped potato pieces, green chillies, curry leaves and required salt. Saute in low heat for sometime and cover with a lid. Cook for a few minutes.
Remove the lid and add chilly powder, turmeric powder and garam masala. Stir gently and add the minced chicken. Saute for sometime and remove the chicken mix from fire.
Take a vessel and stir in maida and required salt. Add little water and mix to make a dough like consistency.
Make small balls from the dough and roll out each ball into a small puri. Repeat with the remaining dough likewise.
Place a big spoon of chicken mix in the center of each puri and lift up the corners and seal them. Do not leave any open corners.
Take a frying pan and pour sufficient oil for frying. Heat the oil and dip the chicken balls. Fry until golden in color and crisp.