PREPARATION

1. In a mixing bowl, add 140 grams spinach, 70 grams onions, 200 grams gram flour, 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon baking soda and mix it well.

2. Add 200 milliliters water and mix it well to make a thick batter.

3. Heat sufficient oil in a heavy skillet. Deep fry these until golden brown and crispy. Drain it on an absorbent paper.

4. In a mixing bowl, add 270 grams yogurt, 100 grams gram flour, 1 teaspoon red chili, 1 1/2 teaspoons salt, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1200 milliliters water and mix it well.

5. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon fenugreek seeds, 1 1/2 teaspoons coriander seeds, 2 dry red chili, 2 teaspoons ginger paste, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.

6. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.

7. Add the prepared mixture in it and mix it well.

8. Bring it to a boil.

9. Cook for 30 - 35 minutes on medium heat.

10. Now, add the prepared pakoda in it and mix it well.

11. Add 2 tablespoons coriander and mix it again.

12. Remove it from heat.

13. Garnish with coriander.

14. Serve hot with rice or roti.