In a mixing bowl add in the chopped spinach leaves and onion. Next, add in the Besan flour and toss everything together.
Next add in the Chilli powder, Turmeric powder, and required salt. Toss well so that all the spice powders and the besan flour are mixed evenly. Now sprinkle and add the water little by little. So that it comes together and holds shape when dropped in oil for deep frying.
Heat oil for deep-frying when its really hot, drop in small balls of the pakoda and deep fry in batches at a medium flame.
Fry till golden brown and when the pakodas are cooked, drain from the oil and keep in paper towels.
In a mixing bowl add in the Curd and besan flour. Next add in the ginger-garlic paste, chilli powder, Turmeric powder and Salt.
Next add in the water and then mix well. Set aside.
In a kadai add in the oil, once its hot add in Mustard seeds and Cumin Seeds and let it splutter, and then add in the dry red chili. Few Curry Leaves.
Next add in the onion and saute till it's glossy and then add in the curd besan flour mixture. Cook in a low flame for about 15 mins. Slowly so that the besan doesn’t get sticky and no lumps are there. By this time the besan flour would have cooked completely.
Check for the Salt. Next add in the pakoras and switch off the flame. Finally, garnish with coriander leaves.