Sieve the gram flour and rice flour into a large bowl to ensure a smooth texture.

Add the turmeric, red chili powder, carom seeds, salt, ginger-garlic paste, and minced green chilies to the dry flour.

Incorporate the sliced onions, potatoes, and spinach into the bowl, tossing thoroughly to coat the vegetables in the dry mixture.

Gradually add water while mixing by hand until the flour forms a thick, sticky coating around the vegetables; the batter should be dense, not runny.

Heat the vegetable oil in a heavy-bottomed pan or kitai over medium-high heat until it reaches 180 degrees Celsius.

Carefully drop small, golf-ball-sized clusters of the vegetable mixture into the hot oil.

Fry the fritters in batches for 4 to 5 minutes, turning occasionally until they achieve a deep golden brown color and uniform crispness.

Extract the pakoras using a slotted spoon and transfer them to a wire rack or paper towels to drain excess lipids before serving.