This recipe needs to be made in three parts. First make the chickpea curry and keep it aside. Next prepare the fritters/tikki. Boil sweet potatoes and spinach with little salt and turmeric powder. Cool slightly then halve and scoop the flesh out into a large mixing bowl. Add the minced ginger, chopped cilantro, chilli powder, turmeric powder, cumin powder and chickpea flour and mash everything together. Season with a little salt then divide into tikkis. Dip each tikki in breadcrumbs and pat to stick. Chill for 15-20 minutes.Heat oil in a non-stick frying pan over a medium heat. Add the tikkis in batches and fry for 3-4 minutes on each side until light brown and crisp. Flip them carefully. Once all done, its time to assemble them. In a serving bowl, add the chickpea curry. Place the tikki over it. Add little green chutney, sweet chutney, chopped onions and tomatoes, sev, chaat masala, chopped cilantro and beaten yogurt. Serve. You can adjust the spice and sweet levels as per your liking.