Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower, onion and spinach. Mix the chickpeas, 1 tablespoon of sunflower, water, salt and Tita Pakora Masala to make the batter. You can use the blender for 4-5 minutes to make the batter fluffier.
Let batter rest 1/2 hour in a warm place.
Heat a lot of sunflower oil in large heavy pan.
Coat the cauliflower, spinach, corn and onions in the batter and deep fry them in small batches until golden brown, about 4 to 5 minutes.
Drain pakora on paper towels and serve immediately.
Serve vegetable pakora with coriander or mint chutney or hot tomato ketchup