1. Make Vegan Coconut Cucumber Raita and refrigerate until ready to use.

For the Filling

1. Prep all vegetables, heat a large non-stick sauté pan over medium heat and add oil and onions. Cook 2 minutes then add mushrooms, salt, pepper, cumin and coriander. Cook 5-7 minutes, stirring as needed, until excess liquid has cooked off of mushrooms and they are tender.
2. Add peppers, garlic, and spinach, then stir and cook another minute. Remove from heat, cover, and set aside.

For the Pancakes

1. While vegetables are cooking, mix flax egg in a small bowl or mug and set aside. Combine water and apple cider vinegar in a measuring cup and set aside. Add dry ingredients, spices, and kala namak to a medium mixing bowl and whisk together to combine thoroughly and remove any lumps. Set aside until ready to use. 
2. Once vegetables are cooked, add the flax egg and water mixture to the dry pancake ingredients and whisk until well combined, scraping the bottom and sides as needed. Let sit 5 minutes. 
3. While batter is resting, place a dry, non-stick 10-inch pan over medium-low heat. Once the pan is hot, portion the batter into the pan (a little more than 1/4 cup per pancake), and immediately swirl to spread to an 8-9″ circle. This will be a thin batter – between a pancake and a crepe. Cook for about a minute (edges will be dry and there will be bubbles throughout and bottom will be a light golden brown). Adjust heat, as necessary. Flip and cook another minute. 
4. Stack cooked pancakes to a plate and keep warm in a 200-degree F oven while cooking the rest. Return the covered vegetable pan to medium-low heat and divide the cooked pancakes between four plates. Spread a tablespoon of Vegan Coconut Cucumber Raita on each pancake. Divide the filling between the four pancakes. Spread the vegetable mixture over the pancakes, leaving about 2 inches on one edge. Roll, starting at the filled edge toward the unfilled edge. Serve immediately, with additional Vegan Coconut Cucumber Raita and garnished as desired.