Ingredients
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
Water

Method
Wash & cook spinach leaves in water & salt.
Cool & blend to a fine paste.
Keep aside.
***
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.

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