Tear the papads into medium sized pieces. Heat oil in a non stick pan, add mustard seeds, asafoetida and red chillies and sauté till fragrant.
Add papad pieces and 1 cup water and cook for a minute. Add salt, red chilli powder, coriander power, turmeric powder and mix well. Add mangodi and mix.
Put refined flour and buttermilk in a bowl and whisk well. Add spinach puree and mix well.
Pour the buttermilk and spinach mixture into the pan and simmer till the papads are cooked. Serve hot.