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In a large bowl, whisk together chickpea flour, water, salt, black salt, turmeric, garlic powder, and onion flakes to make the batter.
Heat a non-stick pan over medium heat and pour a ladleful of batter onto the pan.
Spread the batter evenly to make a round omelette shape.
Cook for a few minutes until the bottom is golden brown.
Flip the omelette and cook the other side until golden brown.
Remove the omelette from the pan and place on a plate.
Repeat with the remaining batter to make more omelettes.
In the same pan, sauté spinach, chopped bell peppers, onions, and tomatoes until they are tender.
Place the sautéed veggies on one side of the omelette.
Fold the other side of the omelette over the veggies to make a half-moon shape.
Garnish with chopped cilantro and serve hot.