Start by rinsing the fresh spinach leaves thoroughly in cold water, then finely chop them. Slice the onion thinly and set both aside.

In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Whisk together.

Add the chopped spinach, sliced onion, and green chilies to the dry mixture and fold gently.

Gradually pour in water to achieve a thick batter and stir until combined.

Heat oil in a deep frying pan until it shimmers, about 350°F.

Drop spoonfuls of the batter into the hot oil and fry for 3-4 minutes until golden brown.

Remove from oil with a slotted spoon and drain on paper towels.

In a clean bowl, mix yogurt, chopped mint leaves, lemon juice, and salt until smooth.

Serve the pakoras hot with the mint raita on the side.