Palak kanda bhajiya with dipping sauce

Saturday again! And though its sunny outside in the middle of monsoon, it still doesn't take away tbe cravings for pakodas!
So what do I have available? Some spinach...and some onions... perfect for pakodas!
Here is the recipe of this snack, of  which I was just about able to snap a pic before it disappeared...
Palak onion bhajiya
10-15 palak leaves
1 medium onion
4 tbsp of besan
Salt to taste
1 tsp of rock salt
2-3 tsps dhania jeera powder
2 tsps jeera powder
Pinch of turmeric
1 1/2 tsp red chilly powder
1/2 tsp of ajwain seeds
Water to bind
Oil for frying
Shred the palak into 1 cm stripes. Finely chop the onion and add to the palak. To this add the besan and all the masalas. Mix this dry mixture so all the vegetables get coated by the besan and the masalas. Slowly add the water and bind till the batter is just about wet.
Heat the oil for frying. Make small balls of the mixture using your fingers (like small morsels of food are made while eating). Fry on medium flame till golden brown on the outside and cooked inside. Serve hot with the dipping sauce (recipe follows).
Dipping sauce
10 corriander leaves
5 mint leaves
1/2 green chilly
5 tbsps tomato ketchup
A pinch of dhania jeera powder (the clincher!)
Finely chop the corriander, mint leaves and the green chilly and add to the tomato ketchup. Add the dhania jeera powder. Mix well and serve.