Thoroughly wash spinach leaves and add them to a cooking pan. Add one cup of water and let the spinach leaves blanch for 4-5 minutes.
250 gm Spinach Leaves (Palak)
When the leaves are wilted, drain the water and make a smooth puree from the boiled spinach. Set the puree aside to cool for a couple of minutes.
To make the dough, take the whole wheat flour in a large mixing bowl. Add salt, ajwain (carom seeds) and saunf (fennel seeds) to the flour and mix it well.
2 Cups Whole Wheat Flour (Gehun ka Atta), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt, or to taste, 1 Teaspoon Saunf (Fennel Seeds)
Add 1 tablespoon oil along with spinach puree to this mix. Optionally add finely chopped green chilli for little extra heat.
1 Green Chilli
Gently start to fold in and knead the mixture so that puree blends in well with the flour.
Add little water if required and knead to make a soft and smooth dough.
Divide the dough into 8 equal sized balls and brush them with a little flour.
Roll the dough into a disc with a rolling pin. Brush a few drops of oil on top.
Fold it in semicircle (as shown below) and add another coat of oil on top of it.
Fold it again halfway such that it looks like a triangle and gently press the corners and edges together.
Dust the surface with some flour and flatten the paratha into a triangular shape using a rolling pin.
Place the paratha on hot tava (griddle) over medium heat and cook one side till you start observing small bubbles.
Flip paratha to cook it from other side as well. Small brownish patches will start appearing on paratha as it gets cooked.
Brush 1 teaspoon oil on the surface. Cook for 10-15 seconds, then flip the paratha again and apply oil on the other side as well.
Press the paratha with spatula to cook it evenly from all sides. Cook the paratha till it becomes slightly brown and crispy on both sides.
Palak paratha is ready! Serve it with plain yogurt, raita, pickle or any indian curry.