Use a pestle and mortar to crush the coriander seeds until coarsely ground.
Mix the Ingredients
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 the Oil
Heat oil in a deep pan over medium heat (170–180°C).
Fry the Pakoras
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).
Drain & Serve
Remove with a slotted spoon and place on a paper towel to drain excess oil.