Thoroughly clean spinach in water and then blanch it in boiling water.Take it our from hot water and puree in a blender. Set aside.
Add all the dry ingredients in flour. Slowly add pureed spinach mixing it with your hand.
By the time you have added all your spinach puree the flour should start turning into a ball of dough.
Add a teaspoon of oil in the dough and trying kneading it thoroughly making a semi hard dough. Add a little water if you are having some difficulty kneading the dough but keep in mind a kachori dough is harder than a normal naan or roti dough. It needs some muscle to knead it! So you should not need a lot of water.
Cover the dough with a plastic wrap and let it sit for 10-15 minutes.
Now divide the dough into 28-30 equal parts. Make a ball, press with your palm, brush the working station with some oil and roll out the dough into a disk shape. These are small a couple bite size breads and slightly thicker than a usual poori.
Heat oil in a deep fryer or Indian wok and deep fry the flatbread.
Strain extra oil in a paper towel and serve with your choice or chutney, dip or curry.