Rinse fresh spinach leaves under cold water, chop finely and add to a bowl.

Slice the onion thinly and add to the bowl with spinach.

In a separate bowl, combine chickpea flour, rice flour, cumin seeds, red chili powder, turmeric, garam masala, and salt. Whisk until blended.

Add chopped spinach, sliced onion, and green chilies to the flour mixture and fold until well coated.

Gradually add water to achieve a thick batter, similar to pancake batter. Set aside for 10 minutes.

Heat oil in a frying pan over medium heat. Check if ready by dropping a bit of batter into oil.

Fry spoonfuls of the batter mixture in hot oil for 3-4 minutes until golden brown and crispy.

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

For the mint raita, combine yogurt, chopped mint, lemon juice, and salt in a bowl and mix well.

Serve pakoras hot with mint raita on the side.