Finely slice the onion and potato.

Chop the spinach and fresh coriander. Set aside.

Use a pestle and mortar to crush the coriander seeds until coarsely ground.

In a large bowl, add the onion, potato, spinach, fresh coriander, crushed coriander seeds, chili flakes, turmeric, ajwain, cumin seeds, salt, gram flour and baking soda.

Pour in the water and mix everything thoroughly by hand until well combined.

Heat oil in a deep pan over medium heat (170–180°C).

Drop spoonfuls of batter into the hot oil, you'll know the oil is ready if the batter begins to bubble!

Fry until golden brown and crispy, turning halfway through (5-6 minutes per batch).

Remove with a slotted spoon and place on a paper towel to drain excess oil.

Serve hot with chutney or ketchup.