Step 1

Rinse the spinach leaves very well in water. Drain them.

Step 2

Heat enough water in a pan until it begins to bowl. Place the pan on your work surface. Add the spinach leaves in the hot water and blanch for 5 to 6 minutes.

Step 3

If you prefer you can strain and keep some of the stock in which we have boiled the spinach leaves for kneading the dough.

Step 4

Straining all the water take the blanched spinach leaves in a blender and puree them to a smooth consistency. Do not add any water while making the puree.

Step 5

In a large bowl mix the whole wheat flour with salt, carom seeds, green chili and asafoetida (hing).

Step 6

Add the spinach puree and 2 tsp oil. Mix well.

Step 7

Add the required amount of stock or water in parts. Mix and knead to a smooth soft dough. The dough should not be sticky or dry. It should be soft and slightly moist.

Step 8

Take a medium size ball from the dough. Roll the dough ball into a small circle.

Step 9

Spread some oil or ghee on the top of the rolled dough. I have used ghee.

Step 10

Fold from both sides. Apply the oil or ghee on the folded side.

Step 11

Again fold from one side. You will get a square shape. roll into a medium-sized paratha.

Step 12

Place the paratha on a hot tava.

Step 13

Once you see some bubbles on the paratha and its 1/4th cooked, then flip it.

Step 14

Drizzle some oil or ghee on the top side. i used ghee to roast them.

Step 15

When the second side is half cooked then flip again.

Step 16

Again apply some oil or ghee on the top side (or second side).

Step 17

Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.

Step 18

Cook them till they are crisp and brown from both sides.

Step 19

Make all paratha this way. While making second paratha wipe the skillet or tawa with a kitchen napkin, if there is any excess or extra whole wheat flour on it.

Step 20

Serve the palak paratha hot with yogurt or pickle. You can also stack them in a roti basket or casserole and serve them warm later or packed for tiffin box.