Mix besan, rice flour, red chilli powder, turmeric powder, ginger paste, fresh coriander, green chilli, baking soda, lemon juice and salt in a bowl.

Add water and make a batter.
The batter should be just thin enough to coat the back of a spoon.

Heat oil for frying the pakora in a pan.Once the oil is hot, simmer the heat to medium low.

Dip the spinach leaves in the batter and drop them in the hot oil.Deep fry until golden brown from both the sides.

Drain on a tissue lined plate.
Fry all the pakora in the same manner.Do not overcrowd the pan while frying the pakora.

Sprinkle chaat masala as soon as the pakoras are out from oil and toss well. Serve hot with yogurt mint dip to coriander mint chutney.