Use fresh palak so that they are crunchy and manageable at the time of dipping in the batter.
Wash the spinach and lay them on a kitchen towel. Combine dry ingredients for the batter. Add a little water at a time and beat to make smooth and airy batter. Dip a leaf at a time in the batter, gently lift it and drop it in the moderately hot oil. You may use a fork to support the leaf at the other end during the transfer. Fry on medium heat till they look crunchy. Drain out.

Arrange them in a plate. Top them with onion, tomato, Bundi, sev, Chutneys and curd. Serve immediately and consume before the fritters get soggy.