In a mixing bowl combine together besan, rice flour and salt, then by adding water, litt by little make a smooth medium thick batter, mix it nicely for 5 minutes at least

Heat oil in a kadai for deep frying on high flame

Now put the diced potatoes in the hot oil and fry them by turning them at regular intervals, until becomes light brown and crispy, then take them out on an absorbant paper

Fry all the potatoes in the same way, now put them in a bowl and add salt, red chilli powder, some jeera power, amchur and sone chaat masala, mix them well

Now dip a spinach leaf in the batter, coat it nicely and slide it in the hot oil, put 2 pieces at one time, as the size of the leaf is big

Fry them, by turning them at regular intervals, until becomes light brown and crispy, then take them out in an absorbant paper

Now make the brinjal pakodas in the same way

Now assemble them, in a serving platter first place the spinach pakodas one by one, then cut the brinjal pakoda into two parts and arrange one part on the top part of spinach pakoda, place the other brinjal pakoda too on the other spinach pakodas, now on top arrange the potatoes

Now pour the blended curd on top of the lower portion of the spinach pakodas, sprinkle some jeera powder on top, serve immediately before it becomes soggy