First, blanch the spinach. Boil water in a big vessel and add cleaned spinach and sugar to it. Allow it in hot water for 1 min. Strain the spinach, run under running water and immediately transfer it into ice-cold water. Note the green colour pop. Keep blanched water aside. You can use to make dough.
Puree blanched spinach, green chilli and a piece of ginger.
To wheat flour add 1-2 spoon chiroti rava ( fine Rava optional), pureed palak masala, jeera powder and little salt. Combine everything well .
Add water little by little if required and make a tough dough. Use water that you had kept aside after blanching palak.Let the dough rest for 10-15 mins.
Make small orange sized balls .
Dust floor and roll each ball uniformly to make uniform thickness poori .
Heat oil in a kadai / frying pan .
Gently slide the poori in the hot oil. Reduce the flame to medium low. Splash the hot oil from the sides using the slotted spoon on top of the poori .This helps in puffing up poori nicely . Turn over when puffed up and fry the poori till golden brown . Drain on a kitchen towel .
Enjoy healthy and tasty hot Palak Poori with your choice of tasty curry.
You may added little crushed kasoori methi / ajwain / chat masala / garam masala to the dough .
Similarly you can make palak poori , beetroot poori , methi puri etc .
Don’t make the dough gooey / loose . Else it will absorb oil .
Don’t roll poori too thin or thick .It should be uniform.Don’t allow the dough to sit for a long time
Similarly u can make palak chapathi too if you want to cut oil