Spinach- 1 small bunch (1/2 cup puree)
Whole wheat flour/ Multigrain Atta/ Atta- 1 cup
Semolina/ Sooji- 1 and 1/2 tablespoons
Ajwain/Omam- 1 teaspoon
Oil- 2 teaspoons
Salt- to taste
Oil- for deep frying
Method: In a mixing bowl add the semolina and drizzle little water to soak it up for 5 minutes. Drain the water if any stagnating on top after 5 minutes. Wash and finely chop the spinach. Keep inside a blender jar and grind to make a fine paste with out adding any water. Add the whole wheat flour, oil, ajwain, salt, the ground spinach puree and mix well with hand. Knead well to make a dough. As the dough should be soft enough, so add enough spinach puree to make it soft and pliable dough. If the dough is hard, while frying cracks will form and it would taste dry, also the pooris would not be soft. Divide the dough into six to eight small balls. Grease it with oil to avoid cracks on the surface. Spread the pooris by adding very little flour and spread to make palm sized pooris using the rolling pin. Heat oil in a deep pan and fry the pooris on medium flame by carefully sliding the pooris inside the oil. Once the pooris try to pop up from the oil slightly press the poori downwards using a slotted spoon to make the poori to puff up completely. Flip the pooris and cook the other side too and drain from oil and keep on top kitchen towel to drain excess oil. Serve hot with Potato masala/ Channa Masala.
Notes: I have added extra 1/2 tablespoon of semolina for this poori to prevent the pooris getting soft due to the addition of spinach puree.