Making batter

Cup of Yum
1. Rinse the palak or spinach leaves very well. Drain the excess water in a colander or strainer. Finely chop the spinach leaves.
2. In a bowl add the finely chopped palak leaves, chopped onions, ginger and green chili.
3. Add the ground spice powders - fennel seed powder, red chili powder, coriander powder, cumin powder, asafoetida (hing). Add the sesame seeds as well.
4. Next add besan and salt as per taste. You could also add a pinch of baking soda at this step.
5. Mix all the ingredients very well and set aside for 5 minutes.
6. First add ½ cup of water in parts. Remember the spinach and onions will leave water once they are mixed with salt and the spice powders. So be careful while adding water. 
7. If the batter is still thick, then add some more water.
8. Mix very well. Add water as required to make a medium consistency batter.

Frying

1. Heat oil in a kadai or pan. When the oil is medium hot, drop spoonfuls of the pakora batter in the oil.
2. Fry the pakora until they become pale golden. Then turn over and fry the other side.
3. Turn over a couple of times and fry all the pakora until they are crisp and golden.
4. Remove them with a slotted spoon. Drain them on kitchen paper towels to remove extra oil.
5. Fry the spinach pakora in batches this way and use up the entire batter.

Serving suggestions

1. Chutney: A coriander chutney or mint chutney or tamarind chutney and even coconut chutney pairs well with palak pakoda.
2. Dipping sauces: Tasty dipping sauces like schezwan sauce, red chilli sauce and tomato ketchup also taste equally good.
3. Raita: A simple plain raita made with minimal seasonings – roasted cumin powder, red chilli powder, salt and cilantro or mint will also pair nicely.
4. Bread: Indian breads like roti or leavened whole grain loaf or dinner rolls taste good. Serve with masala or ginger chai.