Clean, wash and pat dry the spinach leaves. In a dry bowl mix besan, salt, red chilli powder, baking soda, one tablespoon oil, and water as required to make a smooth thick batter.
Add red chilli sauce and mix well. Heat sufficient oil in a kadai. Dip each leaf in the batter and deep fry in hot oil till crisp and golden. Drain on an absorbent paper.
Arrange on a serving plate. Top the with a mixture of soy sauce, vinegar, Sichuan sauce and sweet chutney. Garnish with coriander leaves and serve immediately.