In a large deep pot, pre heat oil on medium heat to 350°F.
In a bowl, mix spinach, blueberries, onion and cilantro.
Mix in chickpea flour, cornstarch, spices and salt. Gently mix in the water.
Scoop tablespoons of batter for each fritter and fry the oil for 2 to 3 minutes per side, until golden brown.
Drain on paper towels and serve immediately with minted yogurt and a squeeze of fresh lime.