Wash spinach leaves well and chop them roughly.

In a bowl, take besan, rice flour and all the dry ingredients.

Add water to make a thick paste. Beat it with a whisker for 1-2 minutes.

Add spinach leaves and green chillies and mix well. Spinach will release water and batter will become of medium consistency.

Heat mustard oil at high flame. Once it reaches to it's smoking point, reduce the flame and let the temperature come down a bit.

Add spoonfuls of batter in the hot oil and fry pakoras till crisp and golden brown in colour.

Serve hot pakoras with green chutney or tomato sauce.