Wash and clean the palak leaves well, lay them out to dry.

Grind together the green chilli, garlic, ginger and coriander leaves with a little water to form a runny paste.

In a large bowl, place the besan, red chilli powder, turmeric, chaat masala, salt and whole coriander seeds.

And the prepared paste and mix well (preferably use your hands for this). it will be lumpy.

Add enough water to form a thick but pourable batter, with a consistency similar to dosa or pancake batter. set aside.

Heat oil in a deep kadhai.

As the oil is heating, chop the palak into strips.

Test if the oil is hot enough by putting a few drops of the batter into it. if they puff up and rise to the surface immediately, the oil is just right.

At this point, mix the palak into the batter. (note, as the palak comes into contact with the salt in the batter it will release some of its water, so this will make the batter runnier. thats why we have added the palak at this stage, just before frying)

Take out small handfuls of the palak-besan mixture and drop into the hot oil (you could use a teaspoon for this, but its best to use your hands)

Fry till the besan turns golden brown, and the pakoras rise to the top. turn them over a couple of times, to ensure that they are cooked evenly on both sides.

Remove from the oil with a slotted spoon, and drain on kitchen paper.

Serve hot with dhania chutney or ketchup, accompanied by a cup of tea. bliss!!