the way i make it is just prepare your besan like you do for normal pakoray, and then get the packaged spinach that you get from the grocery store, mix it in the besan and make pakoray.
or if you can get your hands on leaves, just make sure your besan is a bit runny and dip the leaves in that and fry.
i wonder if adding anar-dana to the besan would make it better. i think it would
