Preheat oil in a deep fryer or large pan to medium-high heat (around 350°F or 175°C).

In a large bowl, combine chickpea flour, water, red chili powder, salt, ginger, garlic, cumin seed, baking soda, and turmeric powder.

Mix well until a smooth batter is formed.

Finely mince the green chilies and finely chop the cilantro. Add to the batter.

Peel the russet potatoes and slice into thin disks.

Dip each potato disk into the batter, ensuring it is fully coated.

Carefully place the battered potato slices into the hot oil.

Fry the potato fritters, turning frequently, until they are golden brown and crispy.

Remove the potato fritters and place them on a paper towel-lined plate to drain excess oil.

Add the chopped spinach to the remaining batter.

Drop spoonfuls of the spinach and batter mixture into the hot oil.

Fry the spinach fritters until they begin to bubble on top, then turn them over.

Continue frying the spinach fritters, turning occasionally, until they are golden brown.

Remove the spinach fritters and place them on a paper towel-lined plate to drain excess oil.

Serve the pakoras hot with a cilantro/yogurt dipping sauce.