Crush the coriander seeds and cumin together using mortar and pestle. Keep it ready.

As a next step, finely chop palak (spinach) leaves, include tender stems too. Take a wide bowl and add chopped spinach, chopped green chillies, besan flour, rice flour, salt, carom seeds and crushed coriander plus cumin seeds. Combine them together using your fingers. The water oozed out from palak itself is enough to form semi-thick dough. If needed sprinkle some water.

Heat cooking oil in wide wok, once the oil gets heated up you can start dropping pakodas. Check the oil by dropping a pinch of pakoda dough, if it slowly raises to the surface then the oil is at right temperature.

Take a big lump of pakoda dough in the hand and start dropping small lemon sized pakodas in to the hot oil. Fry the palak pakodas till their color turns in to brown. Turn them intermittently for even frying. Once done, using slotted ladle remove them from oil and drain on tissue. Repeat the process with rest of the dough.

Spinach pakoda / Palak pakoda is ready to serve with hot tea.

Do not add more water while making the pakoda dough. As you combine the flour with palak, it oozes out enough water to form the dough. If you feel the dough to be dry then sprinkle some water.

Rice flour is added to turn the pakodas crispy, if you prefer you can add a pinch of baking soda or hot oil in order to make them more crispier.

These pakodas are medium spicy, you can kick the spice up adding a tea spoon of red chilly powder or one more green chilly.

You are not suppose to shape the pakodas in any form, just drop small lumps in hot oil holding big lump in hand.