Take the cumin, crushed chillies, salt, turmeric, ginger garlic paste in a bowl, and mix all with
a little water.
Mix in the Besan. Wash the Palak leaves under running water nicely. Add these to the Besan
mixture after draining off all water from the leaves.
Rub Besan on to the leaves gently using your fingers. (Look at the tips for details about how
to mix the flour).
Press the leaves coated with Besan and put them into the Kadai when the oil is really hot.
Then lower the flame and wait until the colour of the Pakodis changes. Now raise the flame
and fry till golden and crisp.
Remember that the Mumbai Besan Pakodis appear to be soft when fried but become hard
after they cool down.