Wash and dry full palak leaves.

Make a paste of besan, salt, haldi, amchoor, jeera, garam masala and a littler it of oil, don’t make a thick paste.

Coat the palak patta one by one in besan and fry.

Take the hung(don’t let all the water drain out) add sugar powder, salt and roasted jeera powder and chill it in the fridge.

At the time of serving, place the palak pattas on a platter, pour some curd mixture, put some tamarind and green chutney, sprinkle pomegranate and sev and serve.