In a bowl add all the above ingredients together mix well.
No need to make a runny or thick batter.
Mix everything well to coat the onions with the flour.
Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight and not soggy like batter else they absorb lot of oil while frying.
Heat oil in a kadai or fry pan for deep frying the pakoda.
Check if the oil is hot enough, drop a tiny piece of dough first, it has to rise and not sink in the oil. When the oil is hot enough, take a small amount of dough and make small pakoda and drop them in the oil. Do not add too many pakodas in the pan, they should have some space to move around. While frying stir occasionally for even frying.
Fry them till golden and transfer them with a ladle to an absorbent tissue placed in a plate.
Serve palakpakoda hot with a cup of tea or coffee.