Start by washing spinach leaves under cold water and blend with a splash of water until smooth to form a puree.

In a mixing bowl, combine chickpea flour, spinach puree, chopped onions, green chilies, grated ginger, turmeric, red chili powder, and salt. Gradually add water to make a smooth, pourable batter.

Heat a non-stick griddle over medium heat and lightly brush with oil.

Pour a ladleful of batter onto the griddle and spread into a thin pancake shape. Drizzle oil around the edges and cook until golden brown.

Flip the cheela to cook the other side until both sides are golden and crispy. Transfer to a plate and repeat with remaining batter.

Serve hot with mint chutney or yogurt.