First clean and washed the spinach leaves and chopped them finely. In a big mixing bowl take gram flour add a little by little water mix and beat well for 4-5 minutes to make a lumps-free semi-thick batter. Add chopped green chilies and all powdered spices except salt.

Heat oil in a kadhai meanwhile adds spinach and tomatoes to the batter. mix again. Now add salt and mix. If we add salt before adding spinach and tomatoes then it releases more water and the batter turns into a liquid consistency. Now drop the little amount of batter one by one into the hot oil.

Fry them on medium to high flame till they turn crisp and golden brown. Transfer on absorbing paper. fry all in batches. Serve hot with green coriander chutney.