Adding water little by little whisk it to a smooth and lump-free batter.
The batter should be of medium consistency, a little bit thicker than dosa batter.
Keep the oil for heating in a thick bottom pan on medium flame.
Reduce the flame when it heats up.
Dip the palak leaves one by one in the batter so as to coat well on both sides.
Gently tap off the excess batter and slide 2 to 3 leaves in the hot oil.
Fry till it turns golden brown on both sides.
Adjust the heat to medium-low flame in between.
Remove with a pair of tongs on paper towels or a sieve.
Similarly, fry all the leaves and serve hot with any spicy chutney.
The pakodas will lose the crunchiness if kept for long, so it's best to serve them immediately.