As mixing of spices and ingredients takes less time, lets heat oil in the pan to deep fry pakodi.

Take a mixing bowl and add onions, green chillies, thymol seeds, red chilli powder, turmeric powder, salt and spinach leaves.

Mix all ingredients and add rice flour and besan flour.

Palak Pakoda | Spinach Pakora demands a dry mixture so add besan flour in small batches and mix.

By this time, oil might have reached optimum temperature, if it's too hot then lower the flame and wait for a second to get the right temperature.

To check oil temperature add a small lump of batter.

Spread batter all over the pan and in batches and deep fry by flipping to another side.

Deep fry on low to medium flame till they turn crisp and attain golden brown colour.

Once fried, remove from oil and drain excess oil and transfer to a kitchen towel.

Serve Palak Pakoda or Spinach Pakora as an evening snack directly or with chutney.