Gather all the ingredients for making the pakora batter. Coriander leaves to be finely chopped as well. There is no need of water at all for mixing. Just mix all the ingredients well to form a thick batter.
Use your hands for uniform mixing. Spinach and onions release moisture,so there is no need of any water. Rest the batter for 20 minutes at least and meanwhile heat Oil on a low heat.
Deep fry them in hot Oil on a low to medium-high heat only. Use a spoon or your hands to drop them. Deep fry them on both sides turning them every now and then for the uniform colour. Do not hurry. Each batch takes a minimum of 8-10 minutes.
Drain them on an absorbent paper and serve hot with Ketchup or any dip of your choice.
