For Paste

• In a bowl, add rice flour, gram flour, garlic, green chillies, ginger garlic paste, salt to taste, oil, water as required, turmeric powder and give it a good mix.
• Transfer it into the mixer grinder jar and grind it into the smooth fine paste.
• Keep it aside for further use.

For Chutney Mixture

• In a bowl, add dry mango powder, water, jaggery and give it a good mix.
• Keep it aside for further use.

For Amchur Chutney

• In a saucepan, add oil, once it’s hot, add dry kashmiri red chillies, asafoetida and cook for a minute.
• Add prepared chutney mixture and let it simmer for 15-20 minutes on medium flames.
• Transfer it into the bowl and keep it aside for further use.

For Batter

• In a bowl, add prepared paste, crushed coriander seeds, carom seeds, baking powder, baking soda, water as required and give it a good mix.
• Keep it aside for further use.

For Frying

• Take spinach leaves, dip it into the batter and coat it evenly on all sides.
• Drop the leaves into the hot oil and fry them until crispy on texture.
• Add green chillies, sweetcorn into batter and coat it evenly.
• Drop it into the hot oil and fry them until crispy texture and golden brown in colour.
• Transfer it into the absorbent sheet and leave it aside for further use.

For Guava Chaat

• In a bowl, add chopped guava, candied mango, degi red chilli powder, black salt, chaat masala and give it a good mix.
• Keep it aside for further use.

For Assembling Chaat

• In a serving dish or platter, add a spoonful of prepared guava chaat, sweetened curd, place fried palak patta, fried sweet corn & green chillies and drizzle some prepared amchur chutney.
• Garnish it with pomegranate pearls, nylon sev, namkeen dal moth, sprinkle a pinch of degi red chilli powder and coriander sprig.
• Serve warm.