Start by washing and chopping your fresh spinach and onion. Grate the carrot finely to ensure it blends seamlessly into the batter.

In a mixing bowl, combine the gram flour, baking powder, salt, and cumin seeds. Using a whisk, stir these dry ingredients vigorously for about 1-2 minutes to break any lumps.

Gradually add water to the dry ingredients, stirring continuously to form a smooth batter. Gently fold in the chopped spinach, grated carrot, and onion.

Preheat a non-stick pan over medium heat for about 2-3 minutes. Lightly coat the pan with a small amount of cooking oil.

Pour a ladleful of the batter onto the pan, spreading it into a round shape about 4-5 inches wide. Cook for 3-4 minutes before flipping.

Carefully transfer your Veg Pancakes to a plate. Garnish with fresh herbs or a light squeeze of lemon juice.