Soak the tamarind in boiling water for 15 mins, this makes it easy to get rid of any seeds and excess skin.

After 15 mins, use your hands to loosen the tamarind up and pass it through a sieve until you're left with a thick pulp.

Add the tamarind pulp to a saucepan along with 2 cups of water, sugar, dried chillies and salt. Bring to the boil and turn down to simmer for 15 mins or until it reduces by half.

Sieve the chickpea flour and baking powder into a large bowl.

Add all the spices listed above and give it a mix. Add 1 cup of water, till you get a loose batter. Add the spinach leaves and chopped green chillies, mixing everything together really well. Heat up the vegetable oil in a wok or a deep pan to 180°C.

Drop spoonfuls of the spinach mixture into the hot oil and deep fry until golden brown.

Serve straight away with the chutney.