Peel and finely dice the onion and garlic. Wash and roughly chop the corriander and spinach.
Combine all ingredients except the oil for deep-frying in a bowl. Add enough water to make a soft dough.
Let the dough rest for about 30 minutes.
Heat the oil in a saucepan and add about the amount of a teaspoon of batter. When the dough is golden brown, remove it with a slotted spoon and drain on a paper towel. Repeat this as often as necessary until the dough is used up.