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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.