100 Gms spinach leaves(palak) (medium size, washed well)
20 garlic cloves (finely chopped)
2 medium size onion(paste)
2 green chilies(paste)
1 tsp salt
100 Gms gram flour (besan)
100 Gms mustard oil
Take gram flour in a bowl add onion paste, garlic, chili and salt. Mix them. Add little water and stir well to get a thick paste, stir until the paste is uniform. Now add water little by little and stir consciously to get a thin paste. Set aside for two hours.
Take palak, remove extra water, and dip all the palak leaf in the paste.
Heat oil in a heavy bottomed pan on medium flame for two minutes, take single palak leave covered by paste and put it in hot oil, now take another leave continue so on. As pakoda becomes golden lift it out.
Serve it hot with tamarind chutney.