Spinach preparation involves blanching fresh spinach leaves for one to two minutes in hot water.
Blanch spinach leaves in a deep fryer until crispy, then drain on paper towels.
Mix the yogurt, salt, and toasted cumin powder in a bowl.
Arrange the tamarind chutney, yogurt mixture, and fried spinach on a dish.
For taste, add sev, red chili powder, and chaat masala over top.
To add color and freshness, add finely diced tomatoes, onions, and coriander leaves.
For optimal crunch and flavor, eat palak chaat immediately.