take water and 1 tablespoon of oil in a bowl. Mix it well.

Then add baking soda, salt, sugar, asafetida, crushed peppercorns, carom seeds, green chilies, chopped palak leaves, and coriander leaves. Mix it very well.

Now add chickpea flour (besan). Mix it and make sure there are no lumps.

Heat the oil in a pan on medium heat for deep frying.

Once the oil is hot enough Drop small balls in it using your hand or with the help of two spoons.

Fry palak gota on medium flame. Remove them from wire rack

Repeat the same frying for rest.

Palak gota is ready to serve with chutney and a cup of hot tea.

Chop palak into long strips. Add it to the mixing bowl.

Then add 1 cup sliced onion, chopped green chili, ginger-garlic paste, coriander leaves, red chili powder, ajwain, white sesame seeds, crushed peanuts, garam masala, and salt to taste.

Mix it well using your hand, and rub it with your fingers so spices are coated with palak and onion.

Now add besan and rice flour. Mix well.

Then add a tablespoon of water at a time and mix well forming a soft dough. add water in small quantities to avoid from batter turning runny.

Now greases hands with water, pinch balls sized hand and make a round shape.

Deep fry in hot oil keeping the flame on medium.

Stir occasionally, and fry on medium flame until the pakoda turns golden brown and crisp.

Drain off and palak na bhajiya is ready to serve.