Method

Make the batter: Whisk chickpea flour, cumin seeds, red chilli powder, turmeric, amchur, baking soda, and salt together in a large bowl. Add water gradually, whisking to a thick, smooth batter — it should thickly coat the back of a spoon without running off. Add green chilli, ginger, and coriander. Stir in the sliced onions and spinach leaves so they are well coated.
About 10 min
Tip: The batter should be thick enough to cling to the vegetables. Thin batter makes greasy, not crispy, pakoras.
Prep potato pakoras separately: Dry the thin potato slices on paper towels. Dust with a little besan, salt, and chilli powder on both sides — this dry coating helps the wet batter adhere better.
About 5 min
Deep fry: Heat oil in a wok to 175°C (345°F). For onion/spinach pakoras: drop heaped tablespoons of the coated vegetable mix into the oil. Do not crowd. Fry for 3-4 minutes, turning once, until golden and crisp. For potato pakoras: dip potato slices in the batter and fry for 3-4 minutes each. Drain on paper towels. Serve immediately with mint chutney and a cup of chai.
About 15 min
Tip: For extra crispiness, fry each batch twice: once at 165°C until just cooked and pale, then again at 185°C for 30 seconds to crisp the outside.

Nutrition per serving (estimate)