Wash and pat dry nettle leaves.
Make a thin batter by mixing gram flour and water. Insure there are no lumps, if you have lumps, then pass through a sieve.
Add kala namak, carom seeds and chilli powder to batter and mix well.
Heat oil in a pot or pan for frying. You will need about 500 ml of oil.
Coat each nettle leaf in gram flour batter and fry both sides till golden grown.
To assemble chaat. Arrange batter-fried nettle leaves on a plate.
Sprinkle chaat masala.
Add 2 tablespoon water to yoghurt to thin it down. Drizzle yoghurt on the nettle leaves. Followed by coriander and sonth chutney.
Sprinkle sev and pomegranate.