Prepare the vegetables

• Slice the onion and potato thinly and chop the spinach, green chilli and coriander.
• Place everything in a mixing bowl.

Season the vegetables

• Add the cumin seeds, red chilli powder, turmeric, coriander powder and salt to the vegetables.
• Mix well so the spices coat the vegetables.

Make the batter

• Add the gram flour and mix.
• Pour in the water gradually and mix to a thick coating batter that clings to the vegetables.

Heat the oil

• Heat the oil in a deep fryer or deep pan over medium heat until a drop of batter sizzles immediately.

Fry the pakoras

• Drop small spoonfuls of the mixture into the hot oil, keeping them apart.
• Fry in batches until golden and crisp, turning occasionally.
• Drain on a slotted spoon or paper towel.

Serve

• Serve the pakoras hot with chutney or tea.