In a mixing bowl, combine chopped spinach, grated carrot, chopped onion, green chillies, grated ginger, crushed garlic, and chopped coriander leaves.

Add turmeric powder, salt, coriander powder, red chilli powder, cumin seeds, sesame seeds, gram flour, and suji to the vegetables.

Mix all the ingredients well to form a thick batter. Add water gradually if needed to achieve a pourable consistency.

Heat a non-stick pan and grease it lightly with oil.

Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.

Cook on medium heat until golden brown on one side, then flip and cook the other side until done.

Repeat the process for the remaining batter.

In a bowl, whisk the curd until smooth.

Add salt, black salt, roasted cumin powder, red chilli powder, and boondi to the curd.

Mix well and garnish with chopped coriander leaves.

Heat mustard oil or ghee in a small pan.

Add cumin seeds and asafoetida (hing) and let them sizzle for a few seconds.

Pour the tadka over the prepared raita and mix gently.