Begin by removing the stalks from the spinach leaves. Shred them (medium-size) and thoroughly wash them using a colander. Keep aside to ensure that all the water has drained, preferably overnight.
In a bowl, add all the ingredients except oil and mix until well combined.
Use the palm of your hands to make small marble-sized balls with the batter and keep them aside.
Heat the oil in a deep wok and fry the balls and remove them onto a tissue lined plate when they’re 70% done.
Repeat with all the remaining balls. Once done, fry them again until 100% done. Double frying ensures that they remain crispy and crunchy.
To fry the spinach leaves:
Dip the bigger leaves individually in a batter of thin gram flour with all the above-mentioned ingredients except carrom seeds. Fry them using the same technique until crisp and golden.
To make the Dry Mango Chutney:
Combine all the ingredients in a saucepan and cook on a medium flame for 8-10 minutes, stirring occasionally. Adjust the consistency by adding more water, if required.
In a bowl, add all the spinach balls and enough dry mango chutney to evenly coat them. Sprinkle black chaat masala on top.
Start by making a criss-cross pattern using the dry mango chutney on the plate. Next, place a spinach leaf on it. Next, add all the spinach balls on top before covering it with another spinach leaf. Serve immediately.