Heat a pan on medium heat and add the coriander seeds.

Roast the coriander seeds until they start to change color and emit a nice aroma.

Turn off the heat and allow the coriander seeds to cool down.

Crush the cooled coriander seeds to a coarse mix using a mortar and pestle.

Keep aside the crushed coriander seeds.

In a mixing bowl, add gram flour, rice flour, enos fruit salt, crushed roasted coriander seeds, chilli powder, chopped spring onions, mint leaves, green chillies, and salt.

Mix well to combine all ingredients.

Add water little at a time and mix to make a thick pakora batter.

Heat a Kuzhi paniyaram pan over medium heat.

Add about 1/2 teaspoon of oil in each of the cavities of the pan.

Add a spoonful of spring onion pakora batter into each of the cavities.

Drizzle some oil onto the spring onion pakoras.

Allow the pakoras to steam.

Once the top of the pakora is cooked, flip it over.

Drizzle a little more oil and pan fry them on medium heat until browned on all sides and cooked inside.

Transfer the spring onion pakoras onto a plate with an oil absorbent paper.

Serve hot as an evening snack along with Green Chutney and Masala Chai.