Wash fresh spinach leaves and dry them completely under a fan or with a kitchen towel.
Mix rice flour, gram flour, spices like red chili, and a pinch of ajwain, and add water for perfect consistency.
In a pan pour oil and let it heat completely.
Dip the spinach leaves into the gram flour batter completely.
Deep Fry the coated spinach leaves in hot oil until golden & crispy.
From the colandle ladle remove the chips on a paper towel or tissues to drain excess oil.
Then sprinkle some chat masala on it for delicious palak chips or you can eat with chutney or ketchup.