Ingredients

• 1 medium sized bunch spinach (washed and finely chopped)
• 300 gms - wheat flour
• 4 green chillies (finely chopped)
• 8 cloves garlic (crushed)
• 1 tsp - cumin seeds
• 2 tbsp - ghee (to be added to the wheat flour mixture)
• 3 tbsp - finely chopped coriander leaves
• 1 tsp - ajwain
• sufficient ghee for roasting the parathas
• salt to taste

How to Make Spinach Parathas

• Immerse the spinach in boiling water for 2 to 3 minutes.
• Remove and immerse in plain water for 2 to 3 minutes.
• Remove the spinach and drain out the water completely.
• Blend the spinach to make a puree.
• Take wheat flour in a thali.
• Add spinach, ajwain, green chillies, crushed garlic, cumin seeds, salt, ghee and coriander leaves. Mix well.
• Add sufficient water and make a slightly stiff dough.
• Divide the dough into equal portions.
• Make smooth pedas of each portion.
• Roll out each peda into a slightly thick roti.
• Pre-heat the tawa.
• Roast the paratha on a medium flame applying little ghee when flipping sides.
• Roast till golden on both sides.
• Repeat with the remaining pedas of the spinach dough.
• Serve hot with boondi raita and mango pickle.