Mamta
Blanch the spinach leaves and blend them into a smooth paste with garlic, ginger, and green chilies.
In a large bowl, combine 2 cups of whole wheat flour, ¼ tsp carom seeds, and salt. Mix well. Add the spinach puree and 2 tsp of oil, then mix everything into a smooth dough.
Mix the spinach paste with whole wheat flour, add spices, and knead into a soft, green dough.
Roll the dough into parathas and cook on a hot tawa.
A paratha puffing up on a tawa with ghee being drizzled on top using a spoon.
Press the edges of the paratha with a spatula or spoon to ensure it cooks evenly on all sides.
Serve your Palak Parathas hot with curd, pickle, chutney or a dollop of butter for a wholesome winter breakfast.