Take a mixing bowl and add besan, maida (all-purpose flour), baking powder, baking soda and salt in it.
Mix it well so that there are no lumps in the batter. Keep them aside and chop spinach leaves and keep them aside.
Now, bring back the gram flour batter and add chopped ginger, green chilies, mint and coriander leaves in it. Mix the batter again and add chopped spinach leaves in it.
Mix everything well and make a thin batter and keep it aside. (While adding water for the batter, make sure to add it in small batches for a thin perfect mix.)
Heat a large frying pan and add little oil to coat the pan. Keep the heat from medium-to-low.
When the pan is hot, pour in about a ladle full of batter.
Swirl it around and cook the batter for a few minutes until bottom is golden brown and then flip and cook on the other side.
Usually, the cooking time for each pancake is about 4-5 minutes. You can even place them into a pre-heated oven to keep warm while making the remaining eggless omelet.
Repeat the same process with remaining mixture.
Serve hot with hung curd dip or tomato ketchup.