Pluck the leaves from the stem of water spinach and rinse thoroughly with water. Chop the leaves finely.

In a kadhai, add mustard oil and switch on the burner. When the oil becomes hot, add cumin seed and mustard seed and allow them to flutter. Add chopped water spinach into the hot oil and mix thoroughly. Cook in low flame with lid under occasional stirring. Add spices and fry till the leaves get cooked. Switch off the burner and transfer into a bowl to cool it down to room temperature.

Collect gram dal besan and all the ingredients in a bowl and mix it nicely. Add mustard/refined oil and mix thoroughly.

Add water to make a smooth batter and keep aside for 30mins. Add 2tbsp cooked water spinach into the batter and mix well. Heat a nonstick pan. Add 1tsp Refined oil. When the oil becomes hot, pour 1-2spoonful of batter and spread it.

When the bottom turns golden, flip to the other side. Add some more oil from the corner so that it moistens the chilla. When both sides become golden, remove the chilla and collect it on a serving plate. Serve it with tomato sauce or any other sauce or green chutney.