Place the onions, chillies, ajawain, chilli powder, salt and spinach together in a mixing bowl and squeeze all the ingredients in your hands, this will help release the moisture from the onions.
Set aside for ten minutes or so to allow the salt to draw out the moisture from the onions and spinach.
Sprinkle over the gram flour and toss lightly together until the mixture just holds. You may need a little extra flour depending on how much liquid is released.
Heat oil in a large saucepan, wok or deep fat fryer to 170°C. Now drop in dessert spoonfuls of the pakora mixture to form small dumplings.
Fry for up to four minutes until the dumplings become crisp and golden. Drain on kitchen paper and set aside.
To make the kadhi:
Whisk together the yoghurt, gram flour, water, salt, turmeric until the mixture is smooth. If for any reason there are lumps in the mixture, pass it through a fine sieve.
Pour the mixture into a wide saucepan and bring to the boil over a medium high heat and whisk continuously.
Reduce the heat, and simmer for approximately 8-10 minutes until the sauce becomes shiny and thick enough to cover the back of a wooden spoon (almost like double cream).
Remove any scum which may have risen to the surface. Set aside.
Using a separate pan, heat the ghee or oil until it begins to smoke, add the mustard seeds and cumin seeds. Once they begin to crackle and pop, add the garlic.
Cook until they change to a pale golden brown then add the chillies and curry leaves. Allow to sizzle for a few seconds, then toss the whole mixture on to the yoghurt sauce.
Bring the sauce back to the heat and bring to the boil. Then add the pakoras and finish off with the lemon juice.