Wash and dry the spinach leaves.
In a mixing bowl make a thick batter by mixing besan, rice flour, turmeric, ajwain, salt, red chilli powder, garam masala powder, kitchen king masala powder and 1/2 tsp chat masala powder and some water. Now add a pinch of baking soda. it is optional. however, it makes your pakoda fluffy.

Dip each spinach leaf in batter to coat it evenly.

Drop the leaf gently in the oil and fry it on a medium heat till the pakoras are crisp.
Remove and drain on tissue paper.
Sprinkle chat masala on palak pakoras and serve them hot with tomato sauce along with a cup of hot masala chai.