Ingredients

• 250 g whole wheat flour
• 4 tbsp gram flour
• 1/2 tsp chilli powder
• 1 tsp salt
• 1 tsp fennel seeds, coarsely ground
• 1/2 tsp cumin seeds
• 2 tbsp vegetable oil
• A pinch of baking soda, optional
• 100 g fresh spinach, finely chopped
• Oil

How to Make Whole Wheat Palak Paratha

• Mix flours, salt, chilli powder, fennel seeds, cumin, oil and baking soda.
• Add spinach to this.
• Knead with water until the dough is stiff but pliable.
• Roll out into parathas of about 10 cm in diameter.
• Coat the surface with a little oil and fold the paratha over to make a semi-circle.
• Spread a little more oil on the top surface and then fold the semi-circle into a half to make a triangle.
• Enlarge the paratha.
• Shallow-fry the paratha on a tawa over medium heat with a little oil.
• Fry until golden brown on both sides.
• Serve immediately with chutney and raitha.