2 cups of the leaves of spinach
1 cup of gram flour (besan)
2 green chillis chopped or 1/2 teaspoon chilli powder (optional)
1 large onion finely chopped
1/2 teaspoon cumin powder
pinch of asafoetida (hing)
1/2 teaspoon salt
1/2 cup of water or as required
Oil for deep frying
Wash and clean the spinach leaves well. Cut thickly or use they are. Mix all the ingredients in gram flour and beat well. It will become a thick paste. Mix the spinach leaves. Beat again. Add more water if needed.
Heat the oil in frying pan until smoke starts to come. To make the pakoda crispy, mix a tablespoon of the heated oil in the gram flour. Fry small balls in the oil until they become light brown. Adjust the heat accordingly.
Serve hot with a tomato and chili sauce.