Chop lots of ginger, some green chilies, and finely chop fresh spinach.

In a large bowl, add besan (chickpea flour).

To the besan, add spinach, ginger, and green chilies.

Add all the spices - coriander powder, cumin powder, turmeric powder, red chili powder, carom seeds (ajwain), and salt. Mix.

Add water (1 ¾ cups + 2 tbsp). Start with 1 ¾ cups and add a little more if needed. The batter should be slightly runny.

This is what you should have.

Heat up a castiron skillet over low-medium heat. Let it heat up for about 5 minutes. Once hot, spray avocado oil.

Using a ⅓ cup measurement, pour the batter on your castiron skillet. Gently spread out the batter.

Once bubbles form on top about 45 seconds later, drizzle a ¼ teaspoon of oil over the top. You don't need more than a ¼ teaspoon of oil.

Flip.