Bring a pot of water to a light boil. Then add spinach to it. Cook for 2 minutes until the leaves wilt.Then drain the water and transfer the leaves to a large bowl with cold water. Let it remain like that for 2 minutes. This helps in retaining the green color of the spinach.
Remove the leaves from the bowl and transfer leaves to a blender along with ginger and green chilies.Puree the contents to a smooth paste without adding any water. Set it aside.
Take atta in a bowl, add ajwain and salt and mix.
Add the prepared spinach puree to the bowl. Start mixing the spinach puree into the atta using your hands.
Also add the oil and continue to mix and knead the dough. You might need 1 to 2 tablespoons of water to knead.
Knead to a tight dough. Not very stiff and not too soft either. Cover the dough with a damp cloth and rest for 20 minutes.
After the dough has rested, divided the dough into 18 parts (25 to 27 grams each). Meanwhile heat oil in a kadai on medium-high heat to fry the puri.
Take one portion of the dough and start rolling it.Roll into a circle of 4 inch diameter. Roll 4 to 5 puris at a time, keep the rolled puris covered with a cloth at all times. You should roll the puri neither too thin nor too thick.
Add rolled puri into hot oil. The oil should be quite hot to fry the puris.5 to 10 seconds after dropping the puri into the hot oil, start pressing the puri with a spatula. This will make it puff up.
Flip and cook the other side too until golden brown spots appear, around 30 seconds or so. Remove on a paper towel. Roll and fry all puris similarly. Serve these puris with chana masala or with a side of yogurt and pickle.
You would need very little water to knead this dough. The spinach puree and oil are almost enough to knead it, I added only 1 tablespoon of water.
You can add spices like coriander powder, cumin powder if you want to make it masala spinach puri.