Preparation Steps

• Begin by rinsing the fresh spinach leaves thoroughly in cold water to remove any grit. Finely chop the spinach and place it in a mixing bowl.
• Next, take a small onion, slice it thinly, and add it to the bowl with the chopped spinach, creating a vibrant base for your Onion and Spinach Pakoras.
• In a separate mixing bowl, combine the chickpea flour and rice flour with cumin seeds, red chili powder, turmeric powder, garam masala, and a pinch of salt. Whisk the ingredients together until well mixed.
• Add the finely chopped spinach, thinly sliced onions, and any green chilies to the dry ingredient mixture. Stir everything together, ensuring the vegetables are evenly coated with the flour blend.
• Gradually introduce water to the mixture, stirring continuously, aiming for a thick batter.
• In a deep frying pan, heat enough oil over medium heat until hot. Test by dropping a small amount of batter in; it should sizzle.
• Carefully drop spoonfuls of the batter into the oil, frying for 3-4 minutes until golden brown and crispy.
• Using a slotted spoon, remove the fried pakoras and drain on paper towels to retain crispiness.
• For the mint raita, combine plain yogurt with finely chopped mint leaves, lemon juice, and salt. Mix well.
• Serve the pakoras hot alongside a bowl of mint raita for dipping.