Sieve the gram flour in a bowl and make a thick batter of it by adding water. Make sure that lumps are not formed in the batter. Leave the batter for 15-20 minutes. Thick batter enhances the taste of fritters and makes them crispy.
Cut the spinach leaves into pieces and wash them 2 times. Put the leaves over the strainer to strain all the water from them or you can keep the leaves on a plate and tilt it so that all the water drips down. Now chop the leaves.
Whisk the gram flour batter once again and put chopped spinach leaves, salt, red chilli powder, green chilli, kasoori methi into it. You can also mix fresh methi leaves into the batter instead of kasoori methi. Mix all the ingredients well and whisk the batter on more time.
Heat oil in a pan to fry the fritters. Take a small portion of the batter either with hands or with a spoon and put it into the pan. Put 5-6 as many fritters as you can at one time. Deep fry the fritters on a medium flame. Take a plate and put a napkin over it. Take out the fritters from the pan once they turn brown and keep them over the napkin on a plate.
Hot and crispy Spinach fritters-Palak Pakoda are ready. Serve them with coriander chutnery or tomato ketchup.