Trim the spring onions and discard the top very green section. Cut the middle section in half lengthways then into fine crosswise strips.
Put the minced chicken into a bowl and add the turmeric, chilli, green chilli, salt, pepper, spring onions and flour. Mix well, then add the eggs and mix again. Cover and refrigerate for at least an hour.
Pour oil into a wok to come to at least 2 ” deep. Heat over a lowish flame.
Use two soupspoons to make the fritters. Lift up a ball of the chicken mix about 1 ” in diameter on the front of one spoon and use the second spoon to release it into the hot oil. Stir and fry for about 5 minutes until golden brown on the outside and cooked inside. Remove with a slotted spoon and drain on kitchen paper.
Serve hot with pitta bread, lettuce and tomatoes or with rice and dal.