Ingredients

Kadale hittu ( besan//gram flour)—1 cup

Palak ( spinach)—1/2 bunch or chopped—2cups( heaped)

Om kaalu ( ajwain//carom seeds)—1 teaspoon

Turmeric powder ( arisina//haldi)—1/2 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Red chilli powder (achha menasina pudi)—1 teaspoon

Salt—to taste

Oil—for deep frying

Method

Dry roast besan on medium heat for 4 to 5 minutes until it changes to light brown colour ( this is important as it gives that crispiness to pakoda).

Let it cool completely.

Wash the palak leaves thoroughly in water and drain water .

Chop them ( do not chop them finely)

Now take all the ingredients together in a mixing bowl and mix well .

The mixture turns wet because of moisture in palak leaves.

Add 1 or 2 tablespoon of water and mix well( only if needed).

( do not add more water ,just add water just to bind the mixture)

Mean while heat oil in a kadai or pan on medium flame.

Once hot enough drop a teaspoon spoon full of pakoda batter into hot oil or drop using your wet hand.

Drop 6 to 7 pakoda ( depends on size and kadai size)

Do not stir immediately after dropping pakoda to prevent from separating.

Deep fry them on medium flame

until they turn to light golden brown colour and crispy.

Remove them onto a kitchen tissue or paper towel.

Crispy and tasty palak pakodas are ready to serve.

You can also add finely chopped green chillies (1 or 2),ginger garlic paste ( 1 teaspoon) it’s optional.