Ingredients

2 cupfuls of spinach leaves

1 cup of gram flour (besan/chickpea flour)

2 green chilies chopped or 1/2 teaspoon of chili powder (optional)

1 big onion finely chopped

1/2 teaspoon of cumin powder

pinch of asafoetida (hing)

1/2 teaspoon of salt

1/2 cup of water or as required

oil for deep frying

Process

Use a karahi  कराही or wok.  Wash and clean the spinach leaves well.  Cut thickly or use as it is.  Mix all the ingredients in gram flour and beat well.  It will become a thick paste.  Mix cut spinach leaves also. beat again.  Add more water if needed.

Heat oil in the karahi.  When smoke starts to come, place small balls in the oil.

To make the pakoda crispy, mix a tablespoon of heated oil in the gram flour.  Fry the small ball in the oil till they become light brown.  Adjust the heat accordingly.  Serve hot with sauce.

Enjoy!

Sourced from Joys of Nepalese Cooking by Indra Majapuria