Slice onions lengthwise and finely chop spinach, coriander, curry leaves, ginger, and green chilies.
Add all ingredients except rice flour and besan in a large mixing bowl and gently mix everything. Set aside for 10 minutes.
Onion and spinach have released some moisture.
Furthermore, add besan, rice flour and mix well such that the mixture is stiff and not soggy. Do not add any extra water. Add additional 1-2 tablespoons of besan if required but also keep in mind not to make a thick batter like other pakoda recipes. Refer to the video for consistency.
Heat oil in a deep frying pan. Once hot, drop the pakoda mixture in oil in batches. Stir them occasionally. Fry them till golden brown color.
Sprinkle some chat masala powder on the pakoda's and Serve hot with masala tea and ketchup.
Notes
Tips & Variations:
Make sure to fry the pakoda on medium-high heat to get crispiness.
If you dont have rice flour at home, replace it with the same amount of cornflour or semolina (sooji) or you can totally skip it.
You can also add some ajwain to the pakoda's. It will give a nice taste and also help indigestion.
You can try replacing spinach with kale in this recipe.
If you don't have chaat masala, then you can replace it with garam masala too.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.