1. Peel the potato and finely slice, and cut into 2cm squared pieces, put in a bowl and cover with cold water. This must be fine so it will cook quickly when fried. Peel and finely slice the onion – half moon. To chop the spinach, roll clumps into a cigar shape, and slice 2cm thickness. You want an equal volume of each.
2. Mix the egg and yoghurt together in a large mixing bowl, then add in the cumin, salt, garam masala, minced chillies, and chopped coriander.
3. Next add in the chickpea flour and mix to a paste (add a splash of water if needs be but not too much – as the salt will draw out water from the veg). The consistency needs to be such that it will coat the veggies. This is your batter.
4. Taste and check the seasoning – add more salt and chillies as necessary.
5. Now mix in the vegetables in equal quantities – you may need to do this in stages. Also note you can ‘feed’ your batter with additional batter ingredients as necessary.
6. Time to fry. Do the ‘bread sizzle test’ to check the oil is to temperature. Take two spoons, one to scoop out the mixture (ensure you have an equal amount of all the veggies in each scoop), the other to help gently place into the hot oil. The batter should just about cover the veg, this will result in a lighter, tempura style pakora.
7. Be mindful not to overload the wok or fryer. Deep fry until cooked and golden. Turn over as required.
8. Remove from the oil and dry on kitchen paper. Serve Immediately.