🌻Preparation for fritters:
Rinse spinach leaves and spring onion in lots of water a few times and drain them. Leave them in a colander for some time until you prepare the other ingredients.

Slice onion, Potato, chop green chilies, mint and coriander leaves.
Chop spinach and spring onion add to a bowl along with sliced onions, potatoes. Sprinkle 1/3 teaspoon salt. Add carom seeds, red chilli powder, garam masala, green chilies, mint and coriander leaves. Mix all of them gently and set aside.

Then pour oil to a deep pan and heat it on a medium flame.

Meanwhile add gram flour, corn flour and rice flour in vegetables bowl Begin to mix to form a slightly tight but moist dough (do not add too much water) If the mixture crumbles sprinkle some water and mix. If you feel there is not enough flour add more flour in the same proportions. 

The mixture has to be moist, yet stiff and not loose or runny like batter.

🌻Making fritters (pakora):
When the oil is hot, taste if it is hot enough by dropping a small portion of palak pakoda mixture to the oil. If the oil is of right temperature, it will rise without browning a lot. If it sinks it means the oil is not hot enough.

Regulate the flame to medium. Take small portions of the mixture and gently drop them to hot oil. Do not overcrowd the pan. Do not stir them for a minute.

When the pakoras become firm stir them and fry until crisp and golden. Remove them to a paper towel.