Chop finely palak and spring onion. Wash and strain the water completely. Set aside in a strainer. Meanwhile cut chicken strips into bite-size cubes. Marinate chicken with 1/4 th tsp salt and 1 tbsp vinegar for half hour.

Add spinach, green chilies, spring onion, and chopped coriander, to the marinated chicken. Now add in the gram flour, rice flour, and cornflour for binding and making the fritters crispy. Add 1 whisked egg and ginger garlic paste. Next add the dry masalas, baking powder,1 tbsp sesame seeds, chili sauce, Ajinomoto, and salt to taste. Squeeze 1 tbsp lemon juice. Add 1 tbsp hot oil. Mix to combine all.No need to add any water as spinach has moisture in it. Now add 1 tbsp more sesame seeds.

If the binding is soggy add 1 tbsp more gram flour and rice flour.Heat oil in a pan. Add 1 tsp hot oil to the thick batter and mix. This makes the fritters absorb less oil when fried. When it is smoking hot, reduce the flame and drop a spoonful of the batter in hot oil. Fry on medium to low flame flipping when one side is done.