In a mixing bowl, add the onion, potato, cauliflower, spinach, coriander, ginger and green chilli.
1 medium onion,1 cup potato,½ cup cauliflower,¼ cup spinach,¼ cup coriander,2 green chillies,1 tsp ginger
Add the chickpea flour, rice flour,baking soda, cumin seeds, turmeric powder, chilli powder, cumin powder, coriander powder and garam masala.
1 cup gram flour (chickpea flour),2 tbsp rice flour,1 tsp cumin seeds,½-1 tsp salt,2 tsp garam masala,1 tsp turmeric,½-¾ tsp Kasmiri red chilli powder,½ tsp cumin powder,½ tsp coriander powder,½ tsp cumin seeds,⅕-¼ tsp baking soda
Mix them with clean hands and squeeze the vegetables with your hands to release the water.
If you feel the batter is too dry, add 1 tablespoon of water at a time to the batter and mix until the batter coats the veggies.
⅛- ¼ cup Water
Heat oil over medium flame in a pan or kadai. Test the oil by adding a small portion of the pakora; they should sizzle and come up immediately.
Using a teaspoon, gently drop the pakoras into the hot oil.
Fry over medium flame for 4-5 minutes, flipping on either side, until they turn golden and crisp.
Oil for frying
Remove them with a slotted spoon and transfer to a kitchen paper to absorb any excess oil.
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