Boil the spinach with some water and make a fine paste.
Make a stiff and smooth dough with flour, spinach paste, ginger-chili
paste, crushed cumin seeds, plain curd, salt and water and keep aside
for half an hour with a cover.
After that, make some medium size balls from the dough
and roll it in flat round disc of 4" diameter. Heat the ghee in
a tawa, fry both sides of the puris properly.
Serve hot with mango or chili pickle.