Ingredients

• 1.5 cups - Chapatti flour
• 1/2 cup - Frozen spinach (washed)
• 1/4 cup - Plain yogurt
• 1 tsp - Salt (or to taste)
• 2 large cloves - Garlic
• 1/4 tsp - Turmeric powder
• 1/4 tsp - Roasted cumin powder
• 1/4 tsp - Red chilli powder (or to taste)
• Oil for cooking
• Water as required (lukewarm)
• 1 tbsp - Oil

How to Make Spinach Paratha

• In a medium bowl, add flour and oil and mix until oil is well incorporated into the flour. Keep aside.
• In a blender, add remaining ingredients except oil for cooking and additional water. Grind to a smooth paste.
• Add spinach mixture to flour and form a medium firm dough.
• Form dough into a ball and rub a few drops of oil on it to prevent drying.
• Cover and keep for 15-20 minutes.
• Heat a tawa or skillet on medium heat.
• Knead dough once and divide into golf ball size portions.
• Roll one portion into a smooth ball and flatten it out in your palms.
• Dip into dry flour to prevent it from sticking to surface while rolling.
• Roll dough out into a 5 to 6 inch disc.
• Smear oil onto half the disc and sprinkle a pinch of dry flour on it.
• Fold disc into a semi-circle.
• Smear oil onto 1/2 of the semi-circle and sprinkle dry flour on it.
• Fold semi-circle into half to form a triangle. Dip into dry flour once more.
• Roll triangle out into paratha. You can choose to keep the triangle shape or roll it into a round shape.
• Place paratha onto your skillet or tawa. Wait until bubbles appear before flipping it over.
• Wait another 20 to 30 seconds, lightly smear oil onto the top and flip over.
• Press gently with a spatula to make the paratha balloon up.
• Lightly smear oil on this side and flip again.
• Press again to cook uncooked areas.
• Serve hot with subzi, curry, yogurt, pickle or butter.