Combine flours, chilli powder and 2 teaspoons salt in a bowl, make a well in the centre, then gradually add 350ml water and whisk until smooth. Cover and stand until required.
For mint and coriander chutney, process all ingredients with 1 teaspoon salt and ½ teaspoon freshly ground black pepper in a food processor until smooth. Transfer to a small bowl, cover and stand until required.
For date and tamarind chutney, combine all ingredients in a small saucepan and cook over low heat for 10 minutes or until soft. Strain mixture through a fine sieve, cool, then cover and stand until required.
For chilli and tomato chutney, combine all ingredients in a small saucepan and simmer for 10-15 minutes over low heat or until soft. Strain mixture through a fine sieve, cool, then cover and stand until required.
For yoghurt dressing, combine all ingredients, season to taste with sea salt, then cover and refrigerate until required.
Heat oil in a deep-fryer or large saucepan to 180C. Dip spinach leaves, one at a time, into batter, shaking off excess, then deep-fry, in batches, until crisp and golden. Drain on absorbent paper.
To serve, divide fried spinach leaves among plates, scatter with chopped potato and chickpeas, spoon over a little yoghurt dressing, then top with 1 teaspoon each of the chutneys. Sprinkle with coriander leaves and serve immediately.