To begin with keep ready the tamarind jaggery chutney and the Green chutney. Both chutneys can be prepared a day in advance.
Now season the whipped curd/yogurt. Mix in cumin powder, chaat masala, (sometimes I also add a dash of kala namak / black salt). Stir and keep in the fridge to chill.
Meanwhile, remove the thick stalks from the lal saag/Amaranth leaves and keep aside.
Wash them well and pat dry with a kitchen towel ensuring that the leaves do not get break or bruised.
For the pakoda batter, mix together besan, rice flour, salt to taste, baking soda and red chili powder.
Add water little by little and make a smooth, semi thick paste. Keep it aside.
Heat oil in a kadai/deep wok. Once it's hot, reduce the flame. Take one leaf and dip it in the prepared besan batter.
Make sure that lal saag leaf gets nice coating of batter all over. Shake off the excess if any.
Gently slide one leaf at a time in the oil and fry on medium heat till both sides are golden brown and crisp.
Remove on a absorbent paper. Fry all the leaves in the similar manner.
Once done with all leaves, to serve, arrange pakoda/ fritters (depending on the size of the lal saag leaves) on individual serving plates.
Place chopped onions. Sprinkle salt, chaat masala. Drizzle with sweetened yogurt, green chutney, tamarind chutney and garnish with namkeen sev, coriander leaves and pomegranate arils.