Add besan, curd, turmeric powder & salt in a bowl. Whisk well. Take care that no lumps remain. Add required water as per thickness of kadi.
Heat oil. Add mustard seeds, once you crackled add hing& methi dana, add red chilli powder. Add besan batter. Stir continuously & cook on slow to medium flame until thick. Switch off gas.
Rinse palak. Cut extra length stems of palak. Keep aside.
Add besan, salt, red chilli powder, ajwain & green chillies paste. Add curd & required water. Make thick batter. Dip palak leave in besan batter. Coat it.
Heat oil in a Kadhai. Once hot slide palak leaves coated with Besan. Deep fry until crispy.
Fry all palak pakoda.
For serving : place palak pakoda. Pour hot kadi, green & tamarind chutney. Garnish chopped onion.
