Place the sliced potatoes and onions in a large mixing bowl and add the baby spinach, chopped coriander, and fenugreek. Sprinkle salt over, and leave in the fridge overnight. (I place a small side plate on top of the ingredients in the mixing bowl with a heavy object on top of the plate to help draw the water from the fresh ingredients. My heavy object is my pestle and mortar!)
Remove from the fridge and you will find that the salt (and your weighted object) has drawn all the water out of the mixture.
Add cumin, ajwain, anardana, red chilli powder, and garam masala, and stir. Then gradually add gram flour until the mixture is the consistency of pancake batter.
Pour vegetable oil into a wok or deep pan. Let the oil heat for a while, and when you feel the oil is hot enough, carefully place spoonfuls of the mixture into the oil.
Once the potato slices are golden in colour, take the pakoras out of the oil, and put them on some kitchen paper to absorb any excess oil.
Serve, with ‘masala chai’ (spiced tea) and mint and coriander chutney.
Recipe Courtesy: Anjula Devi (anjuladevi.com/anjula-devi-recipes/)