1. Whole Wheat Flour / Atta -2 cups
2. Salt - 1/2 tsp
3. Spinach - 1 cup (chopped)
4. Garlic - 6 cloves
5. Ginger - 1 inch piece
6. Green Chilli - 4
7. Oil for deep frying
8. Ajwain / Carom seeds - 1/2 tsp
9. Water as required for kneading
10. Cumin seeds - 1/2 tsp
Method:
1. Clean and wash the spinach. Discard the hard stalks of it
2. Boil spinach in a vessel with some water and drain it.
3. Grind Spinach, garlic, ginger and green chilies with little water
4. Combine flour, salt, carom seeds, cumin seeds and spinach paste
5. Slowly add little water if required to make a dough
6. Pull the flour together and knead to make a soft dough
(The dough should be stiffer and not sticky at all, but smooth and pliable)
7. Knead for about 10 minutes and form a big ball
8. Make small balls out of it without any cracks
9. Roll the small balls into 4-5 inches round
10. Heat plenty of oil in a deep kadai until very hot
11. Put the poori in the hot oil and immediately start flickering the hot oil on top of the poori with a spatula
12. Gently press down with the spatula without resisting the puff and wait till it puffs completely, is should take only a few seconds
13. Flip the poori over and cover the other side till golden brown
14. Drain on paper towels
Serve hot
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