Ingredients:

• 1.5 cups – Chapatti flour
• 1/2 cup – Frozen Spinach (washed)
• 1/4 cup – Plain yogurt
• 1 tsp – Salt (or to taste)
• 2 large Cloves – Garlic
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Roasted cumin powder
• 1/4 tsp – Red Chilli powder (or to taste)
• Oil for cooking
• Water as required (lukewarm)
• 1 tbsp – Oil

Method:

1. In a medium bowl, add flour and oil and mix until oil is well incorporated into the flour. Keep aside.
2. In a blender, add remaining ingredients except oil for cooking and additional water. Grind to a smooth paste.
3. Add spinach mixture to flour and form a medium firm dough.
4. Form dough into a ball and rub a few drops of oil on it to prevent drying.
5. Cover and keep for 15-20 minutes.
6. Heat a tawa or skillet on medium heat.
7. Knead dough once and divide into golf ball size portions.
8. Roll one portion into a smooth ball and flatten it out in your palms.
9. Dip into dry flour to prevent it from sticking to surface while rolling.
10. Roll dough out into a 5 to 6 inch disc.
11. Smear oil onto half the disc and sprinkle a pinch of dry flour on it.
12. Fold disc into a semi-circle.
13. Smear oil onto 1/2 of the semi-circle and sprinkle dry flour on it.
14. Fold semi-circle into half to form a triangle. Dip into dry flour once more.
15. Roll triangle out into paratha. You can choose to keep the triangle shape or roll it into a round shape.
16. Place paratha onto your skillet or tawa. Wait until bubbles appear before flipping it over.
17. Wait another 20 to 30 seconds, lightly smear oil onto the top and flip over.
18. Press gently with a spatula to make the paratha balloon up.
19. Lightly smear oil on this side and flip again.
20. Press again to cook uncooked areas.
21. Serve hot with subzi, curry, yogurt, pickle or butter.

Recipe courtesy of Sify Bawarchi