Wash the spinach leaves and remove the thick stems. Finely chop the leaves and add them in a large mixing bowl.
Thinly slice the onions and add them to the bowl with spinach.
Add ginger garlic paste, red chilli powder, turmeric powder, coriander powder, carom seeds (ajwain) and salt to taste.
1 Teaspoon Ginger-Garlic Paste, 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder, 1/2 Teaspoon Ajwain (Carom Seeds)
Mix and let the vegetables rest for 3-4 minutes while they start to leave water. Then add besan (chickpea flour) and rice flour.
1/2 Cup Besan (Gram Flour), 2 Tablespoon Rice Flour
Sprinkle a little bit of water and mix the flour with the vegetables. Keep adding water slowly to make a batter of thick consistency.
Heat oil in a kadai or pan over medium heat. When oil hot, drop spoonfuls of batter in the oil. Fry the pakoras till pale yellow, then flip them over.
Cook both sides of the pakoda till they are crispy and golden brown. Then drain the oil and remove the pakoras. Make all the pakoras this way in batches.
Palak Pakodas are ready. Serve them hot with tomato ketchup or green chutney.