Mix the flour with peanuts, spinach, green chillies, garam masala and lemon juice.
Season with salt and add enough water to make dough.
Finally add the hot oil and shape into small balls.
Heat the oil for frying in a deep-fat fryer (kadai) and when hot, add a few balls at a time.
Cook until golden brown, remove with a slotted spoon, then drain on absorbent kitchen paper.
Continue until all the pakodas are cooked.
Serve hot with tomato ketchup or chutney.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.