whole wheat flour
spinach or palak
1 or 2 green chilies, or corinder leave finely chopped - optional
¼ teaspoon carom seeds (ajwain)
2 teaspoon oil or ghee for kneading dough
1 teaspoon jeera
salt as required
oil or ghee (clarified butter) for frying the paratha
Making Palak Puree
Rinse the spinach leaves very well in water. Drain them.
Heat water and boil the spinach leaves in hot water for 5 to 7 minutes.
Strain and keep some of the stock in which we have boiled the spinach leaves.
Puree the spinach in a blender.
Kneading Dough For Palak Paratha
In a large bowl mix the whole wheat flour with salt, jeera, green chili.
Add the spinach puree. Mix well.
Rolling Palak Paratha
Take a medium size ball from the dough. Roll the dough ball into a small circle.
roll into a medium-sized paratha.
Making Palak Ka Paratha
Place the paratha on a hot tava.
Drizzle some oil or ghee on the top side. i used ghee to roast them.
Again apply some oil or ghee on the top side (or second side).
Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
Cook them till they are crisp and brown from both sides.
Make all paratha this way. While making second paratha wipe the skillet or tawa with a kitchen napkin, if there is any excess or extra whole wheat flour on it.
Serve the palak paratha hot with yogurt or pickle. You can also stack them in a roti basket or casserole and serve them warm later or packed for tiffin box.