Place the besan (chickpea flour) in a large bowl. Add salt, ground coriander seeds, chile flakes and baking soda, and mix until evenly distributed. Gradually pour in the water, mixing the batter as you pour, and whisk well. The batter should not be too thick or thin.
In a frying pan, skillet or wok, add roughly 1 ½ to 2-inches of oil. Heat oil until it is very hot. Drop a small piece of batter into the pan. If it floats up, it's ready.
Get your frying station ready. Set your spinach leaves in a plate or bowl alongside the pakoda batter. Cover each spinach leaf with the batter, and carefully lower into the pan. Don't overcrowd the pan. Fry each side until it is a deep golden brown, roughly 2 to 3 minutes each side, adjusting heat as necessary. Transfer the pakoda to a plate or bowl lined with a paper towel. Repeat until all the pakode are cooked.
Serve immediately with a green chutney of your choice.
