- 1 cup Wheat Flour
- 1/4 sp Ajwain/Carom Seeds
- 1 bunch of fresh Palak Leaves
- 2 Green Chillies
- 1 inch Ginger Piece
- enough Salt
- 1 sp Oil for dough
- 4 sp Oil for Paratha frying
Clean, wash the spinach leaves and drain the water. Boil 2 cups of water in a pan add palak and let it sit for 2-3 mins or until the leaves are soft. Turn off the heat and allow it to cool down completely.
In a mixie jar put boiled spinach, green chillies, chopped ginger and grind into a smooth puree.
Take wheat flour in a mixing bowl add salt, carom seeds, 1 sp oil and mix well, then add the palak puree and mix well.
If required add enough water or boiled water(stock)and make a smooth dough, cover and keep aside for 10 mins. After that divide the dough into 4 equal sized balls and keep aside
Take one dough ball and roll it into a chapati. Then fry it on a hot tawa with oil on both sides. Once the paratha is cooked from both sides, take it out on a serving plate. Make the same process with the remaining dough balls. Now Palak/Spinach paratha is ready to serve. Serve with fresh yogurt or any pickle.