Place the chickpea flour, spinach, yogurt
, 1/2 cup water, cumin
, coriander, fenugreek
and onions into a large bowl. Season with salt and stir until well combined.
Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F.
Carefully drop tablespoons of the batter
into the hot oil and fry
, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain
on a rack lined with paper towels and sprinkle with a little salt.
Serve the pakoras with the Pear and Mint Chutney.