Mix all the ingredients for the batter to a thick smooth consistency.
Rinse, drain and pat dry the spinach leaves.
Heat oil until medium hot in a pan or kadai.
Dip each spinach leaf into the batter and coat it evenly. Place the batter coated leaf gently in the hot oil.
Depending upon the size of your pan or kadai, you can add less or more spinach leaves for frying.
Fry them until golden and crisp. Prepare the remaining fritters in the same way.
Drain them on paper towels to remove excess oil.
Serve the spinach fritters hot with green chutney, tamarind chutney or homemade tomato sauce. You can also sprinkle some chaat masala on top of the fritters while serving.
Notes
Spinach: Only use fresh spinach for this recipe. Do not use frozen spinach.
Spicing: For spicy fritters, add more red chilli powder or green chilli paste to the batter.
Frying: Fry at medium to medium-high heat. Do not fry at a low temperature of oil as this would make the spinach fritters absorb more oil and make them soggy.
Variation: Using this same spinach fritters, you can make palak pakoda chaat.
Gluten-free option: Skip asafetida or use gluten-free asafetida for gluten-free spinach fritters.