In a blender, add the spinach and 1/4 cup water. Blend well to puree it.
Add the whole wheat flour, spinach puree, salt, ajwain and garam masala to a mixing bowl. I use my Kitchen Aid stand mixer for this and use the dough hook. Some use a food processor. You can use your hands to mix as well.
Add the remaining water, a little by little, mixing the flours well, till they all just about come together to a soft dough. You may not need all the water, depending on the flour you are using and the amount of water it absorbs. The test for the atta or dough is so that it is smooth and soft all over but not sticky. If you do end up adding more water than needed and the dough becomes sticky, add more flour.
Keep the dough covered with a damp kitchen towel.
Heat the oil in a heavy bottomed pan.
Divide the dough into about 10 equal parts and roll into balls and keep aside. Take each ball and pat it down to a small circle in the palm of your hands. Dip a small edge, very carefully in the oil ( if you are not comfortable with this, keep aside about a 1/4 cup oil in a small bowl) and roll it out with a rolling pin to a disk of about 5 inches diameter. It shouldn’t be too thin a disk or else it wont puff up. Roll a few disks before you start frying them up.
Check to see if the oil is hot enough by dropping a pinch of the dough into the oil. If it rises up immediately, then the oil is ready.
Keeping the oil on high heat gently lower one poori into the hot oil. As it starts rising to the surface, push the sides down a little with a slotted spoon. This helps to puff up the pooris. Flip over and cook for about 30 secs or so.
Drain on paper towels and repeat with remaining pooris.