Palak Paratha

Ingredients

• 2 cups whole wheat flour
• 1 cup spinach puree
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1 green chilli, chopped fine
• Salt, ghee/oil

Method

1. Combine the flour with the spinach puree, cumin powder, garam masala, chopped green chilli and salt. Knead into a soft, pliable dough — the spinach usually provides enough moisture on its own, so add water only a spoon at a time if the dough feels dry.
2. Cover and rest the dough for 15 minutes to let the gluten relax, which makes it much easier to roll thin without tearing.
3. Divide the dough into equal balls. Roll each one out into an even disc about 6-7 inches wide, dusting lightly with flour if it sticks.
4. Heat a tawa on medium heat and place the rolled paratha on it. Cook for about a minute until you see small bubbles forming, then flip, brush with ghee, flip again and press gently with a spatula until golden-brown spots appear on both sides.
5. Repeat for the rest of the dough and serve hot, stacked under a cloth to stay warm, with yogurt or pickle on the side.