In a mixing bowl, combine onion, potato, green chili, coriander, spinach, ginger garlic, raw mango, salt and red chili powder.
Mix well and keep it aside for 10 minutes. It will release its moisture.
For Pakoda masala: combine all the ingredients and heat in a pan for 2-3 minutes, until they release their aroma.
Let it cool down and then grind it into a coarse powder.
After 10-15 minutes, add besan, rice flour, pakoda masala, baking soda and hing to the vegetables.
Mix it well; finally add paneer and mix.
Heat oil for frying in a kadhai (wok). When the oil is hot, start dropping the pakoda batter in the oil in small batches.
Fry them for 2-3 minutes on medium flames, until golden and crisp.
Drain them off the oil and serve hot with green chutney.