In a large bowl (make sure bowl is big enough to hold and mix the spinach and brussel sprouts together) mix together chickpea flour, rice flour and oil. Next add in hing, Eno, turmeric, red chili powder, chaat masala, ground black pepper and salt to taste. Mix together to incorporate the spices with the oil and flour. Next add in water a little at a time, while continuing to mix. Using a whisk will help. You should have a semi thick consistency batter. Fluid enough but not too thin. If you find that your batter is too thin, add in a tbsp of flour. If you find that your batter is too thick, add in a tsp of water at a time or a tsp of oil. Perform a slight taste test to make sure the spice is according to preference. Lastly, add in lemon juice and whisk.

Add in brussel sprouts, a little a time, folding to incorporate into the batter. Repeat a couple more times. Then add in the spinach, performing the same steps. You want to add in little at a time, so the batter gets coated onto all of the brussel sprouts and spinach.

Air fryer time! If you are using an air fryer toaster oven, using your basket pan plus the tray underneath it, spread 1/2 of the coated brussel sprouts and spinach mixture onto the pan. Do not overflow or pack together. It will take two attempts, but it will be worth it! Slightly spray the mixture with an oil spray - this is optional. And sprinkle some chaat masala on top. Air fry on 350°°F for 15-20 minutes. Half way through take the pan out, using a spatula mix everything together and spread out across the entire pan. At this point the ingredients will be sticking together that is okay. Place back into the air fryer and continue the timer. Depending on the speed of your air fryer check in around 15 minutes to make sure desired crisp is there. Repeat again for second half of the batter.

To assemble the chaat: In a small bowl, combine yogurt with chaat masala, red chili powder, sugar and water. You want the yogurt to thin up a bit so it is easier to spread onto the chaat, so mix appropriately with 1 tsp of water at a time. Once mixed set aside. Empty the air fried brussel sprouts and spinach into a large plate / serving bowl. First start with yogurt and start to spread a tbsp at a time across the air fried mixture. Make sure to coat most of it. Then spread a tbsp and more of tamarind chutney on top, as desired. Then spread a tbsp and more of cilantro chutney on top, as desired. Lastly, sprinkle on onions, pomegranates, cilantro and sev.