n 1. In a blender/ grinder add green peas, spinach, green chilli, ginger garlic paste and grind to a smooth paste.nn  nn 2. Add wheat flour in a wide bowl, then add ajwain, redchilli & coriander powders and salt. Mix well.nn  nn 3. Now add the ground paste and knead into a stiff, smooth dough. Add water as required. Keep the dough aside for 15 - 20mins. Poori dough should be stiffer than the chapathi dough. This way it will puff up easily and absorb less oil.nn  nn 4. Make small to medium balls of the dough. flatten the ball. Sprinkle some whole wheat flour to the dough ball. Roll the dough into large circles. Use less flour while rolling.nn  nn 5. With a round cookie cutter or small lid , cut out mini pooris.nn  nn 6. Heat oil in a kadai/ fry pan, deep-fry the mini pooris in small batches, press with a slotted spoon to puff the pooris.Transfer them on to a paper towel.nn  nn 7. Serve with yogurt(sweetened with honey or sugar) and fruit.n