In a large mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, chili powder, and salt. Mix well.
Add sliced onion, potato, spinach, and green chili to the flour mixture. Mix until all vegetables are coated evenly with the flour.
Slowly add water to the mixture and stir until you have a thick batter that coats the vegetables.
Heat oil in a deep frying pan over medium heat.
Take spoonfuls of the vegetable batter and carefully drop them into the hot oil. Fry in batches, making sure not to overcrowd the pan.
Fry the pakoras until they are golden brown and crispy.
Remove the pakoras from the oil and place them on a paper towel to drain excess oil.
Serve hot with mint chutney, tamarind chutney, or ketchup.
Enjoy!
