Boil the potato until tender, peel and chop finely. Finely chop the cauliflower, bell pepper and onion, chop the spinach. Make a batter of the remaining ingredients with cold water. Add the vegetables and mix in evenly. Heat the oil, drop tablespoonfuls of the mixture into the heated oil, about 8 at a time until golden brown. Place on paper towel to soak up remaining oil. Serve hot with chutney sauce.