For the batter: In a mixing bowl add rice flour, grated parmesan cheese, salt, black pepper powder and water. Mix it well and allow it to rest for about 5 to 7 minutes. Then, take few spinach leaves and coat them with the batter. Deep fry them in oil. Fry until they become crispy. For the chaat salad: In a mixing bowl, add chopped boiled potatoes, boiled chickpeas, lemon juice, chopped coriander leaves, mint chutney, black salt, cumin powder and olive oil. Mix it well and keep it aside. For the plating: Place the prepared salad into a plate. Add tamarind paste grated parmesan cheese, ginger and fried spaghetti. Sprinkle sweetened curd and red chilli powder over the chaat. Top it off with the fried spinach leaves and garnish it with chopped green chillies parmesan cheese and chopped tomatoes.