Wash the chapa shutki in lukewarm water. Set aside.
Heat 1 tablespoon of oil in a kadhai, add the onions and garlic slices. Fry for a bit, add turmeric, red chilli paste, green chilli paste and salt. Add 1/2 cup of water and cook for 2-3 minutes.
Add the shutki pieces and cook until the water dries to form thick gravy. Turn off the heat and set aside to cool.
Wash the leafy vegetables, drain the water out, and mix with salt. Set aside for 10 minutes.
Take a leaf on your palm. Place a little bit of the shutki, as much as it can be fit on the surface of the leaf and then cover it 2-3 more leaves to make a kofta. Cover and fold the edges so that the fish gravy does not come out. Repeat for the rest of the mixture and leaves.
Heat a frying pan or tawa 2 tablespoons of oil. Fry the koftas on low heat with lid on.
Reverse the sides of the koftas after 1-2 minutes for even frying. Serve with rice or pulao.