Step-by-Step Instructions

1. 1.Prepare Spinach Leaves

   Take freshly washed and dried spinach leaves. Ensure there is no water on the leaves to achieve maximum crispiness when frying.

2. 2.Prepare the Batter

   In a bowl, combine 1 cup gram flour (besan), 1/4 cup rice flour, salt as per taste, and 1 teaspoon red chilli powder. Gradually add water while whisking to form a smooth, thin paste. The consistency should be thin enough to coat the spinach leaves lightly.

3. 3.Deep Fry Spinach Fritters

   Heat oil in a pan over medium heat. Dip each spinach leaf into the prepared batter, ensuring it's fully coated. Carefully place the coated leaves into the hot oil. Fry, flipping occasionally with tongs, until both sides are golden brown and crispy. This should take about 2-3 minutes per batch. Remove the fried leaves and place them on a paper towel to drain excess oil. Repeat for all spinach leaves.

4. 4.Prepare Sweetened Curd

   In a separate bowl, take 1 cup curd. Add 1/2 teaspoon powdered sugar and a pinch of salt. Whisk well until smooth and slightly sweetened. This will balance the spicy and tangy flavors of the chaat.

5. 5.Assemble the Chaat

   Arrange the crispy spinach fritters on a serving plate. Drizzle a generous amount of the sweetened curd over the fritters. Then, add spoonfuls of coriander chutney and tamarind chutney evenly over the curd.

6. 6.Garnish and Serve

   Sprinkle red chilli powder and rock salt over the chutneys. Top with finely chopped onions and a generous amount of sev. Finally, garnish with fresh coriander leaves. Serve immediately to enjoy the crispiness.