Ingredients required Spinach leaves - 10-12 Gram flour (besan) - 1 cup Carom seeds (ajwain) - ¼ tsp Turmeric powder - ¼ tsp Red chilli powder - ¼ tsp Asafoetida (hing) - ¼ tsp Salt to taste Oil for deep frying How to make palak pakoda 1. Take besan in a large bowl, add carom seeds, turmeric powder, red chilli powder, asafoetida, salt and sufficient water. Mix well to form a smooth batter of coating consistency. 2. Heat sufficient oil in a Kadai, coat each spinach leaf with the prepared batter and drop into the hot oil. Deep fry till golden and crisp. Drain on absorbent paper. 3. Serve hot with the chutney of your choice.