• Hang yoghurt for 30 minutes in a muslin cloth. Let the water from it drain completely.
• Meanwhile, boil/steam sweet corn and when nearly done, add spinach to it.
• Let spinach blanch for a minute and then drain. When cooled chop it finely.

To make stuffing

• Whisk the hung curd. To this add boiled/steamed corn, blanched spinach, salt, Zatar spice, chili flakes and chill it in the fridge.
• You can make Zaatar at home using this recipe.

Prep cucumbers

• Wash the cucumbers well, wipe with kitchen towel. No need to peel the cucumbers as leaving the skin on gives a nice nice crunch to it.
• This step is optional however you can peel the cucumbers.
• Now cut the cucumber into half lengthwise and scoop out the seeds making a hollow boat.
• In a mixing bowl, add all the ingredients.
• Mix it well. Add salt, chaat masala to it.
• Fill the cucumbers with this mixture.
• Sprinkle dried rose petals and pistachios.
• Garnish with pistachios.
• Then spoon in the hung curd mixture and sprinkle rose petals and pistachios.
• With the help of a toothpick fold one spinach leaf to make mast of the boat. Top it with halved cherry tomato.
• Serve chilled.