For palak pakora

• 12 to 15 spinach leaves (palak patta), medium-sized
• ½ cup gram flour (besan)
• 1 pinch turmeric powder
• 1 pinch asafoetida (hing)
• 1 pinch red chili powder or cayenne pepper
• 1 generous pinch fennel seeds powder (saunf powder)
• ¼ teaspoon ajwain (carom seeds or bishops weed)
• salt as required
• 1 tablespoon rice flour - optional
• water as needed
• oil for deep frying, as required

For palak patta chaat

• 1 onion - small-sized, finely chopped
• 1 small bowl curd (yogurt) or any plant based yogurt
• 1 small bowl Coriander Chutney or Cilantro Mint Chutney
• 1 small bowl tamarind chutney
• sev (fried gram flour vermicelli), as required
• Papdi - crushed, as required
• ¼ cup pomegranate arils - optional
• chaat masala as required
• roasted cumin powder as required
• red chili powder as required
• black salt or salt, as required
• 1 or 2 teaspoons lemon juice - optional