Wash and drain the spinach leaves.
In a bowl, mix the flour, salt, chilli powder, green chilies, coriander leaves and amchoor, in enough water, to make it up to a pouring consistency.
Heat the oil and when a drop of batter dropped into the oil comes up at once, dip the spinach leaves into the batter, and drop into the hot oil, one by one and fry over medium heat, to a very light brown. Remove and keep it aside.
When ready to serve fry over high heat to a golden brown. Remove with a slotted spoon and drain on a kitchen towel.
Layer the fried pakodas on a serving dish in a single layer and pour the sonth over followed by the dahi.
Sprinkle the chaat masala, chili powder, ginger, and serve.