Prepare the spinach puree by blending fresh spinach leaves with a little water until smooth.

Mix the batter by combining besan, spinach puree, chopped onion, green chilies, ginger, turmeric, red chili powder, and salt. Gradually stir in water until smooth, then let rest.

Preheat a non-stick griddle over medium heat until hot.

Pour a ladleful of batter onto the griddle, spreading it into a thin pancake. Drizzle oil around the edges.

Cook until the bottom is golden brown, then flip and cook until the other side is crispy and golden.

Serve hot with mint chutney or yogurt.