Once the water comes to a boil, add palak and cook for a minute.
Drain the water and run the palak under cold water.
Drain the excess water and add the blanched palak in a blender along with ginger and green chilli and make a smooth puree.
Add whole wheat flour, maida, roasted cumin powder and salt in a bowl and mix well.
Add palak puree and mix well.
Make a stiff dough.
Add little water if required.
Let the dough rest for 15 minutes.
Heat oil for frying in a pan.
Make small balls from the dough and dust and roll to make 3-4 inch puri.
Once the oil is hot, deep fry the puries from both the sides.
Serve hot with any curry.
The dough to make poori should be stiff to make sure the poories puffs up.Fry the poori in very hot oil and on high heat.You can use only whole wheat flour to make these puris.Instead of adding spinach puree to the dough, you can add finely chopped spinach.You can add masalas like red chili powder, carom seeds, hing, chaat masala, lemon juice, etc to make this poori even more delicious.Add ¼ cup besan in the dough to make missi palak puri.Do not over blanch the spinach, as it will kill the bright green color and also the nutrients.You can add ajwain for a nice flavour, which helps in digestion too.While frying the Poori, if you gently press them with the back of a spoon, your Pooris will puff up nicely.