In a bowl, mix besan, rice flour (optional), salt, red chili powder, and a pinch of turmeric. Gradually add water to make a thick, smooth batter.
Clean and pat dry the spinach leaves. Dip each leaf into the batter, ensuring it's evenly coated.
Heat oil in a deep pan. Fry the coated spinach leaves until golden and crispy. Place them on a paper towel to drain excess oil.
Whisk the yogurt until smooth and set aside. Get the chutneys (tamarind and mint-coriander) ready for drizzling.
Place the fried spinach leaves on a serving plate. Drizzle yogurt, tamarind chutney, and mint-coriander chutney over the leaves.
Sprinkle some chaat masala, red chili powder, and salt on top to enhance the flavor.
Garnish with sev, chopped onions, pomegranate seeds, and a bit of fresh coriander. Serve immediately for the best crispy texture.