Clean, wash and trim spinach leaves from its stem.

Assemble: all the ingredents for batter. In a large bowl add besan and....

Prepare besan batter by combining all the dry ingredients.

Add soda water and mix it well. Make sure there are no lumps in the batter. Batter should be of a dropping consistency - not to thick and not too thin.

Heat oil in a kadhai. To check if the oil is hot enough to fry the pakodas - drop a pea size batter in the oil and if it rises to the surface right away means oil is ready for frying. Take a spinach leaf, dip it in batter and carefully drop it in hot oil.

Repeat it with other spinach leaves and fry them in hot oil until light brown. Place them on a paper towel to drain off the excess oil.

Sprinkle them with chaat masala and serve them hot with chutney of your choice.