Make the yogurt sauce: In a small bowl, whisk together the yogurt, water, cumin powder, sugar, and salt. Cover and refrigerate.

Make the tamarind sauce: In a small bowl, thin the tamarind chutney with water. Cover and refrigerate.

Make the batter: In a NutriBullet or small blender, blend the gram flour, deggi mirch, turmeric, salt, and water until smooth. It will have the consistency of crepe batter. Pour into a small bowl.

Make the spinach chaat: Have ready two large bowls, a colander set over a plate or bowl, and two baking sheets lined with paper towels. Divide the spinach into four 2-ounce piles.

Pour the oil into a wok or kadai and heat to 400°F.

In a large bowl, coat all the leaves in one pile of spinach with ¼ cup of batter. Drop the leaves in the oil, covering the entire surface area. Fry until the leaves look crisp and the batter lightly browned, 60 to 80 seconds. Transfer the spinach to the colander to drain excess oil, then to the paper towels.

Repeat with the remaining three batches of spinach and batter, allowing the oil to return to 400°F each time.

Place all of the fried spinach in a large bowl. Sprinkle the cumin powder, deggi mirch, and black salt over it and toss gently to distribute the spices evenly.

To serve, pile the spinach on serving plates and drizzle with yogurt sauce and tamarind sauce. Garnish with red onion, tomatoes, and cilantro. Serve immediately.