Rinse spinach leaves in lots of water a few times and drain them. I do not use the stalks of spinach as they can taste bitter after frying. Leave them in a colander for some time until you prepare the other ingredients.

Slice onion, chop green chilies, mint and coriander leaves. If using ginger fine chop it.

Chop spinach and add to a bowl along with sliced onions. Sprinkle ⅓ teaspoon salt. Add carom seeds, red chilli powder, garam masala, ginger garlic or ginger, green chilies, mint and coriander leaves. Mix all of them gently and set aside for 10 mins.

Then pour oil to a deep pan and heat it on a medium flame.

Meanwhile add besan and rice flour. Begin to mix to form a slightly tight but moist dough. If the mixture crumbles sprinkle some water and mix. If you feel there is not enough flour add more flour in the same proportions.

The mixture has to be moist, yet stiff and not loose or runny like batter.

When the oil is hot, test if it is hot enough by dropping a small portion of palak pakoda mixture to the oil. If the oil is of right temperature, it will rise without browning a lot. If it sinks it means the oil is not hot enough.

Regulate the flame to medium. Take small portions of the mixture and gently drop them to hot oil. Do not overcrowd the pan. Do not disturb them for a minute.

When the spinach pakoras become firm stir them and fry until crisp and golden. Remove them to a steel colander.

To fry the next batch, ensure the oil is hot enough but not very hot. Fry all of the mixture to palak pakoda and serve them hot with chutney or masala chai.