Make spinach puree. (Wash and blanch spinach in the boiling water for 2-3 minutes. Drain and run cold water over it to stop the process of further cooking. Add a pinch of salt and turmeric while blanching the spinach. Puree the spinach when cooled.). Add green chili while making spinach pureee.
In a big mixing bowl add whole wheat flour, semolina (sooji), sorghum flour(jowar), cornflour, chickpea flour(besan) and oats.
Add sesame seeds, oil, ginger garlic paste, chat masala and salt.
Add red chili powder.
Mix well and add carom seeds.
Add spinach puree and mix well.
Add yogurt (curd).
Knead the firm dough. Cover and keep aside for 20 minutes.
Now make balls from the kneaded dough. Take one ball and flatten it.
With the help of rolling pin roll into a big 12 cm circle of 2mm thickness. With help of a cutter cut into the desired shape. Sprinkle some mixed spices over it. I have used the masala which comes with the khakhra packet. It contains black pepper, black salt, coriander-cumin powder, salt, mango powder.
Line a baking tray with baking paper and put the cut pieces on it.
Bake in the preheated oven @ 180C for 20-25 minutes. After 20 minutes keep an eye on the oven. The puri can turn brown quickly.
The baked mixed flour spinach puri is ready to serve. It can be stored in the airtight container for 15 days. Enjoy it any time of the day guilt-free.