To fry the pakoras, heat oil in a kadhai/heavy bottomed pan. Keep the flame to low.
Take the grinded dal mix, add the coarse spice powder, red chilli powder(if using, I skipped it), salt.
Red Chilli Powder(optional), Salt
Add chopped spinach leaves and other greens if adding.
1 Cup Chopped Spinach Leaves, ½ Cup Spring Onion Greens/Fresh Garlic Greens
Mix nicely.
Increase the flame of the gas, add pinch of batter to oil to check if oil is hot enough to fry the pakora.
If the batter rises slowly, the oil is hot enough to fry. If the batter sizzles and rises up, oil is hot and lower the flame for few minutes.
While frying the oil should not be hot enough, as the vadas will fry from outside but will remain raw from inside.
Add small lemon sized batter portions in the hot oil and fry till the pakoras are light golden brown in color.
Once the pakora are done, take out in plate/dish lined with a paper tissue or kitchen towel. It will absorb the extra oil.
Serve hot with chutneys of your choice.