1. Wash the spinach and spin it dry in a salad spinner. Chop the spinach finely.Peel and dice the onion. In a medium bowl, mix gram flour with 3/4 tsp salt, mango-, coriander-, and chili powder. Stirring constantly with a whisk, add lukewarm water tbsp by tbsp until a thick batter forms. I needed about 5 to 6 tbsp of water to get the right texture. Now whisk vigorously for about 2 minutes until the dough gets a bit fluffier. Add onions and spinach and whisk to combine.

Heat 250 - 300 ml of oil in a deep pan or a pot until a thermometer reads 175 Celsius / 357 F. For one pakora, take about 1 tbsp of pakora batter and carefully drop it into the hot oil. Fry the spinach pakoras for about 2 minutes until golden brown on all sides. Transfer onto a plate lined with kitchen paper towels.

For the yoghurt sauce, stir together the gram flour with 1 1/2 - 2 tsp salt, yoghurt, chili, tumeric, coriander and garam masala until a smooth batter forms. Add about 600 - 800 ml water and whisk to combine.

Peel onion and garlic and cut into thin slices. Cut the chili in half and scrape out the seeds. Cut into thin slices.

In a pan, heat 2 tbsp oil on medium heat and add the mustard seeds, cumin seeds, cinnamon and curry leaves and fry for about 2 minutes until fragrant and the mustard seeds begin to pop. Add onion, chili and garlic and fry for 2 more minutes until the onions start to look translucent.

Add the yoghurt mix to the pan and stir well. Add 1/2 tbsp of sugar, stir well and bring the sauce to a boil. Reduce the heat and let simmer, covered, for about 15 minutes.

Use the waiting time to prepare sides, like rice.

Season the yoghurt curry to taste with salt and sugar and add some water, if you find the curry to thick. Add the pakoras to the curry and let the kadhi pakora simmer for another 5 minutes.

Serve with rice.