Sift 3 cups of gram flour.

In a large bowl, combine the sifted flour, 1/2 cup rice flour, 300 grams chopped spinach, 2 chopped onions, 2 chopped and grated potatoes, 1 teaspoon crushed green chili pepper, 1 1/2 teaspoons coriander powder, 1 teaspoon garam masala, 1 teaspoon mango powder, 1 teaspoon crushed pomegranate seeds, and 1 teaspoon red chili powder.

Mix all the ingredients to form a thick, dough-like batter.

Cover the batter and let it rest for 30 minutes.

If needed, sprinkle a little water to adjust the consistency.

If using frozen spinach, thaw it before adding to the batter.

Optionally, chill the batter in the refrigerator for 2 hours or more for easier handling.

Mix in 1 teaspoon of salt when ready to cook.

Heat oil in a deep skillet or wok on medium to high heat.

Scoop a heaped teaspoon of batter and use a second spoon to scrape it into the hot oil.

Place the pakoras in a single layer in the skillet.

Fry the pakoras, turning them with a slotted flat spatula until golden brown on all sides.

Adjust the heat as needed while frying.

Remove the pakoras and drain on paper towels or a brown paper bag lined with plastic.

Fry all the pakoras in this manner.

Serve hot with your choice of chutney.

Variations:

Add 1 cup corn kernels to the mixture for extra crispness.

Add 1/2 teaspoon baking soda to ensure softness.