Make the batter, mix besan, salt and black pepper. Add water slowly to make a batter. Batter should be of thin consistency but still should be able to cover the spinach.

Heat a nonstick tawa/girdle. Grease the tawa lightly.

Dip the cleaned spinach leaves in besan batter. Place besan coated spinach leaves one by one in hot tawa.

Slightly drizzle some oil over spinach leaves. Cook till golden brown and crisp on both sides.

Put the fried, crisp palak leaves on a plate and pour some curd all over them.

Add green chutney, sweet chutney, green chilli then sprinkle chaat masala and salt.

Lastly garnish with boondi and pomegranate and a bit of sev.