Ingredients:
• 1 cup besan
• 2 cups spinach, finely chopped
• 1 onion, chopped
• 1tsp chopped ginger
• ½ tsp chopped green chilli
• 1tsp fennel seed powder
• ¼ to ½ tsp red chilli powder
• 1tsp coriander powder
• 1tsp cumin powder
• 1 pinch asafoetida (hing)
• 1tbsp white sesame seeds – optional
• Salt as required
• Oil for deep frying

Method:
In a bowl add the finely chopped palak leaves, chopped onions, ginger and green chilli. Add the ground spices. Add the sesame seeds as well. Next, add besan and salt as per taste. You could also add a pinch of baking soda at this step. Mix all the ingredients very well and set aside for five minutes.

First, add half 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. Mix very well. Add water as required to make a medium consistency batter.

Heat oil in a karhai. When the oil is medium hot, drop spoonfuls of the pakora batter in the oil. Fry the pakora until they become pale golden. Then turn over and fry the other side. Turn over a couple of times and fry all the pakora until they are crisp and golden. A coriander chutney or mint chutney or tamarind chutney and even coconut chutney pairs well with palak pakora.