Peel green chana and take out from its cover and clean with water.
Boil chana along with 1/2 tsp salt and 2 cups of water in pressure cooker up to 3 whistle at medium heat. Once its done, turn off the heat and let it cool down naturally.
Drain boiled chana from water. (Do not throw the water as we would use it for kneading the dough). Clean spinach and keep it aside. Take wheat flour, rava, salt, carom seeds, kalongi (nigella) seeds and oil in mixing bowl. Keep it aside.
Grind boiled green chana along with spinach to make a puree.
Knead the dough with chana and spinach puree. Adding little by little boiled chana water which we stored earlier to make a tight dough. Dough should be little tighter then regular roti dough.
Once kneading is done, cover it and keep it aside for 15-20 minutes.
Make equal small size dough ball and keep covered.
Heat oil in deep frying pan or kadhai at medium to high heat. In meanwhile, take one dough ball on wooden surface or silicon mat. Grease little oil on surface and roll it to give a poori shape.
To check if oil is sufficiently hot, drop a small piece of dough and see if rises fast. Drop rolled poori into hot oil and fry it pouring hot oil on it using the spatula. Poori should get puffed, then flip it to other side and fry for few sec or till slightly golden color.
Remove the fried poori from hot oil and place it on paper towel to absorb excess oil. ( You can store dough in refrigerator for later use if don’t want to use all of them).
Hot green chana poori is ready to be served. Serve it hot with any Indian curry, pickle or dry curry.
Enjoy it as a breakfast or lunch.
Green chana poori can be packed for your kids lunch boxes with dry vegetable curry.