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Slice the onions and potatoes thinly and add them to a bowl. Chop the spinach, green chillies, and fresh coriander and add them in with the salt and spices and mix well, breaking up all the onions
Let sit for 15 minutes. The salt will draw out the water from the onions.
Into the same bowl, sieve in the chickpea (gram) flour and cornflour and mix well with using your hands. You will have a sticky mixture. If there are any dry bits left, add 1 tablespoon of water (may not be needed). You want to achieve a sticky but smooth mixture that holds the ingredients together
Bring some vegetable oil up to heat to deep fry. Make sure the oil isn't too hot. You can use a small piece of vegetable and dip it in to check (it shouldn't fry aggressively)
Use your hands to form small lumps from the mixture and place them in gently to start frying (the pakoras should rise to the top within seconds after placing them in). Alternatively, you can use a forks to form the lumps and lower them into the oil
You will need to flip/rotate/move the pakoras around as required. Once they are golden, remove and set them aside on a kitchen roll and/or on a wire rack to drain any excess oil
oil