The Salt Ritual: Place the spinach and sliced onions in a large bowl. Sprinkle with salt and ajwain. Massage the leaves gently with your fingers and let them rest for 5–8 minutes until they look "sweaty."The Dry Mix: Add the ginger, chillies, and dry spices.

The Coating: Sift in the besan and rice flour. Mix with your hands. The moisture from the spinach will begin to form a thick, sticky paste that coats the leaves. Do not add water.

The Temperature Test: Heat oil in a heavy-bottomed kadhai. Drop a tiny bit of batter; if it rises immediately with a sizzle, the oil is ready.

The Drop: Take a small, irregular clump of the mixture and drop it into the oil. Do not shape them into perfect balls; the craggy edges are where the crunch lives!The Gold Standard: Fry on medium heat for 3–4 minutes, turning once, until they are a deep, sun-kissed golden brown.

Serve: Drain on a paper towel and serve immediately with tangy Tamarind Chutney or a steaming glass of Masala Chai.The "Pakora Choora" (Leftover Crumbs): In the 2026 "Use-Up" economy, nothing is wasted. My mother never threw away the tiny crispy bits of batter left at the bottom of the pan (the choora). Save these in an airtight jar. They make the perfect "zero-waste" topping for your morning Poha or a bowl of Dal, adding a concentrated hit of spice and texture.