Preparation

• Start by rinsing the fresh spinach leaves thoroughly to remove any dirt, then finely chop them and set aside. Next, thinly slice the onion.
• In a large mixing bowl, combine the chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Whisk until blended.
• Add the chopped spinach, sliced onion, and green chilies into the bowl. Gently fold the vegetables into the dry ingredients.
• Gradually add water to the mixture, stirring constantly to achieve a thick batter.
• In a deep frying pan, pour enough oil for deep frying and heat it over medium heat.
• Once the oil is hot, drop spoonfuls of the batter into the oil, frying a few at a time. Cook for about 3-4 minutes until golden brown.
• Carefully remove the pakoras from the oil and place them on paper towels to drain excess oil.
• In a separate bowl, mix yogurt, mint leaves, lemon juice, and salt until well combined.
• Serve the hot pakoras on a platter with the mint raita on the side.