Add spinach with little water in your blender to make a puree.
Add wheat flour, semolina, spinach puree and salt in a bowl. Mix well and start kneading.
Gradually add water to the flour and knead to make a stiff dough.
Add 1 tsp oil and knead again. Set it aside for 15 minutes.
Make a small ball of the dough and roll using a rolling pin. You can use little oil or dry flour to roll the dough smoothly.
Heat oil in a frying pan. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
Keep the flame on high flame and slide the flattened dough into the oil carefully. You have to keep regulating the flame to make sure oil doesn't get too hot.
Press down lightly on the pooris as it fries to help it puff up.
Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.
I have added semolina to add crispiness. You can avoid it.
You can knead dough with milk to make soft pooris.