Pour oil in a kadai, enough for deep frying. Heat the oil on high, using the palm test* to check for the right amount of heat.
Just before dipping into the oil, ensure that the palak leaf is fully opened and not folded. Shake off the extra paste if any.
Fry until crisp. Use pincers to gently pry out the leaves from the oil.
Place the leaves on a platter, lay over the chopped veg chaat neatly over the fried spinach not letting it lie scattered around the dish. Follow this with a sprinkling of grated cheese and voila, there’s your spinach blast all ready to be served!