Begin by washing 2 cups of fresh spinach leaves thoroughly to remove any dirt. Place the spinach in a blender with a splash of water, approximately 2 tablespoons, and blend until the mixture is smooth and vibrant green.

In a large mixing bowl, combine 1 cup of besan (chickpea flour), the spinach puree, and 1 small onion finely chopped. Add 1-2 finely chopped green chilies, 1 teaspoon of grated ginger, ½ teaspoon turmeric powder, and salt to taste. Gradually mix in enough water (about ½ cup) until the batter achieves a smooth, pourable consistency.

Heat a non-stick skillet over medium heat and lightly grease it with oil. Once hot, pour a ladleful of the cheela batter into the center of the pan. Use the back of the ladle to spread the batter evenly into a thin pancake, about 6 inches in diameter. Let it cook for about 2-3 minutes.

Drizzle a little oil around the edges of the cheela while it cooks. Carefully flip the pancake once the base is golden brown, which should take 2-3 minutes. Cook the other side for an additional 2-3 minutes until it becomes crisp.

Once all the Spinach Besan Cheelas are cooked, stack them on a warm plate. Serve them hot with a side of tangy mint chutney or cool yogurt for dipping.