Puree the spinach and set aside
Into a large mixing bowl, add the wholewheat flour ( atta), the salt, turmeric powder, garam masala powder and the avocado scooped up.
Add half of the spinach puree and rub in the avocado and spinach puree into the dry ingredients
Add up to half cup of the puree and bring the dough into a gentle mix. At this point, I leave it alone for 10 minutes covered so that the water will help the gluten to develop.
Mix well again and knead. Initially, it is a bit sticky and then slowly it turns soft and silky.
If it feels dry add a bit of the puree at the time and if too sticky sprinkle a bit more flour and knead.
Cover and leave the dough for another 10 minutes or up to 30 minutes
Knead once more and pinch out small lemon sized balls of the dough, place it on a plate and keep covered.