Pour the wheat flour, ajwain seeds and salt in a large bowl. Add the spinach puree and water if needed.
Knead a soft and stiff dough. Cover the dough and keep aside for half an hour.
Roll the dough into two large and thin circles.
With a cookie cutter, cut out mini pooris.
Heat oil in a kadhai. Deep-fry the mini pooris in small batches.
Drain the excess oil and serve with spicy potato gravy or simply with sugar.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.