Preparation Steps

• Rinse the fresh spinach leaves thoroughly to remove grit, then finely chop and set aside.
• Thinly slice the small onion and place it alongside the spinach.
• In a mixing bowl, combine chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, garam masala, and salt.
• Gently fold in the chopped spinach, sliced onion, and green chilies into the dry mixture.
• Gradually add water to the mixture, stirring until a thick batter forms.
• In a deep frying pan, heat oil over medium heat until hot.
• Drop spoonfuls of batter into the hot oil and fry until golden brown, about 3-4 minutes.
• Remove pakoras with a slotted spoon and drain on paper towels.
• In a bowl, mix yogurt, mint leaves, lemon juice, and salt to prepare the mint raita.
• Serve hot with the mint raita for dipping.