Serves: 16 to 20 pakorasPlace the chickpea flour, spinach, yoghurt, 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 175°C. 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.