Ingredients:

• 1 medium sized bunch Spinach (washed and finely chopped)
• 300 gms – Wheat flour
• 4 Green chillies (finely chopped)
• 8 Cloves Garlic (crushed)
• 1 tsp – Cumin seeds
• 2 tbsp – Ghee (to be added to the Wheat flour mixture)
• 3 tbsp – finely chopped Coriander leaves
• 1 tsp – ajwain
• sufficient Ghee for roasting the parathas
• salt to taste

Method:

1. Immerse the spinach in boiling water for 2 to 3 minutes.
2. Remove and immerse in plain water for 2 to 3 minutes.
3. Remove the spinach and drain out the water completely.
4. Blend the spinach to make a puree.
5. Take wheat flour in a thali.
6. Add spinach, ajwain, green chillies, crushed garlic, cumin seeds, salt, ghee and coriander leaves. Mix well.
7. Add sufficient water and make a slightly stiff dough.
8. Divide the dough into equal portions.
9. Make smooth pedas of each portion.
10. Roll out each peda into a slightly thick roti.
11. Pre-heat the tawa.
12. Roast the paratha on a medium flame applying little ghee when flipping sides.
13. Roast till golden on both sides.
14. Repeat with the remaining pedas of the spinach dough.
15. Serve hot with boondi raita and mango pickle.

Recipe courtesy of Anitha Raheja