Palak Pakoda

Preparing the batter:

• The first thing to do is to rinse the palak or spinach leaves very well. Drain the excess water and
• Next up, finely chop the spinach, onions, ginger, and green chilies.
• Now, take a bowl and add the finely chopped spinach, chopped onions, ginger, and green chili.
• Then you have to add the spices and the sesame seeds
• After that, add the chana besan and salt according to taste, along with a pinch of baking soda at this step.
• Now, make sure to mix all the ingredients very well and keep aside to rest.
• After about 4 to 5 minutes, add water little by little because spinach and onions tend to release water once they are mixed with salt and the spices. So be careful while adding water. 
• Now, if you feel the batter is still too thick, then add some more water to balance it out.
• Keep mixing very well to make a medium consistency batter.

Frying the Pakodas:

• Now you have to heat some oil in a frying pan.
• Once heated, add spoonfuls of the pakora batter to the oil.
• Then fry the pakora until they become golden, and then turn over to fry the other side.
• Fry the pakodas until they are crispy and golden.
• Once done, take the pakodas out using a slotted spoon and use kitchen paper towels to keep them so as to remove extra oil.
• Once all the pakodas are done, serve them hot with some mint chutney.