Rinse and then chop spring onions with their green leaves.
In a mixing bowl, add chopped spring onions, chopped green chili, grated ginger, red chili powder, coriander powder, cumin powder, ajwain, amchur powder, garam masala, black salt, salt, and white sesame seeds. Mix it well using your hand, and rub it with your fingers so flour and spices are coated with onions.
Cover and rest it for 5 minutes.
Now add besan, rice flour, and turmeric powder. Mix well.
Also, add a tablespoon of hot oil to a batter and mix well.
By adding a tablespoon of water at a time, make a very thick batter.
Heat the oil in a pan or Kadai on medium heat for frying. When the oil is hot add a spoonful of batter to the oil.
Fry a few pakoras at a time. Keep moving in between for even browning.
Once get crispy and golden brown from all sides remove it onto the paper towel-lined plate using a slotted spoon.
Serve hot with spicy green chutney.