1 Cup Singhara Flour
1/4 Cup boiled, mashed Potatoes
1/4 Cup Chopped Spinach
1 tbsp oil
2 chopped green chillies
2 tsp Ajwain Seeds
1/4 Cup Coriander Leaves
1 tbsp Red Chilli Powder
Salt to taste
Oil for deep frying
Mix all the ingredients thoroughly.
Knead the dough and make small pooris with hand or a rolling pin.
Add less quantity of water as compared to what used while kneading wheat flour.
Add cooking oil in a pan and fry pooris till dark brown and crisp.
Serve it with curd and pickle.