Handfull of spinach
Salt + water
200g g flour (Type 45)
2 eggs (beaten)
1 tsp cumin seeds
2 tbsp olive oil
225 ml water
2 shallots finely chopped
A piece of ginger (chopped)
2 green chillies (cut in coins)
Chopped Coriander leaves
1 tsp chat masala
Salt to taste
Wash & cook spinach leaves in water & salt.
Cool & blend to a fine paste.
Beat eggs with shallots,chilli, ginger & salt.
Then mix it with the rest of the ingredients to get a semi thick batter.
Add blended spinach & mix well.
Cover & keep aside for half an hour.
Add chopped coriander leaves & stir.
Heat a nonstick pan / griddle with little oil.
Pour a ladle of batter & swirl it.
Dribble some oil over the pancake.
Flip & cook the other side
Serve hot with chutney / curry.