Ingredients–

• 1.5 cups atta (whole wheat flour)
• 1.5 cups spinach
• 1/2” ginger
• 1 small green chilli
• 1/2 tsp salt
• 1 tbsp oil for kneading the dough
• Oil for cooking

Method –

1. Wash spinach and drain completely
2. Blend it in a mixer with ginger and chilli to a fine paste and set aside
3. Add the purée to the flour along with salt
4. Knead together to make a dough (add a little water if the dough is dry or add a little flour if the dough is sticky)
5. Add 1 tbsp oil and knead well to make a soft pliable dough
6. Make 8 equal sized balls
7. Set this aside for 30 minutes and cover them
8. Flour the rolling area and flatten a ball. Sprinkle flour.
9. Roll it to make slightly thick palak paratha.
10. Sprinkle flour over the paratha as needed to prevent sticking. It has to be slightly thicker than roti.
11. Heat a tawa until hot enough. Transfer a paratha to the tawa.
12. When the paratha begins to get bubbles, flip to the other side
13. Gently press down the paratha with a spatula to puff it. Cook until golden spots appear
14. Once done, smear a little ghee and serve hot