Take besan in a bowl. Add ajwain, turmeric powder, salt, one and a half teaspoons red chilli powder and two tablespoons of hot oil.
Mix and add sufficient water and mix to make a thin batter. Heat sufficient oil in a kadai. Dip each spinach leaf in the batter and deep fry till crisp and golden.
Drain and keep on an absorbent paper. As you fry the spinach leaves some of the batter will form little balls. Deep fry them till golden and crisp.
Drain and place them on an absorbent paper. Keep the pakoras on serving plates.
Sprinkle the remaining red chilli powder, roasted cumin powder, chaat masala and a little salt.
Drizzle a little sweet tamarind chutney and a little green chutney.
Crush the batter balls and sprinkle on top along with some sev. Serve immediately.