Rinse the fresh spinach leaves thoroughly under cold water, then finely chop them. Slice the small onion thinly to create delicate rings. Set aside.

In a large bowl, combine the chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Whisk together until well blended.

Add the chopped spinach, sliced onion, and chopped green chilies into the flour mixture. Stir gently until the vegetables are coated.

Gradually pour in water to the mixture, stirring continuously until you achieve a thick batter that clings to the vegetables.

In a deep frying pan, pour enough oil to submerge the pakoras halfway. Heat oil until it reaches approximately 350°F (175°C).

Carefully drop small amounts of the batter mixture into the pan, frying in batches for about 3-4 minutes or until golden brown and crispy.

Remove the pakoras from the oil using a slotted spoon and place them on paper towels to drain excess oil.

In a mixing bowl, combine the yogurt, chopped mint leaves, lemon juice, and a pinch of salt. Stir until well blended.

Serve the Onion and Spinach Pakoras hot with the mint raita on the side.