Mix all the ingredients of the bonda batter along with water to make a fine paste. You may add the chaat masala to the batter at this stage itself or save it for later. Make the batter paste by adding water, little by little, and mixing so that it does not become too thin.
To this batter, add the chopped spinach, corn, green chillies, onions and mix well.
Heat oil in a pan.
Take a small handful of the batter with its ingredients, enough to make a ball, and drop it into the oil.
Repeat till the batter with all the other ingredients are finished.
Fry till golden brown and take it out of the oil.
Serve hot with mint chutney or as it is.
You may serve by sprinkling chaat masala on top of it and serve.
Crunchy hot spinach and corn pakodas are ready to serve.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.