Palak Paratha (Spinach Paratha)

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1½ cups Whole wheat flour ((atta))

1½ cups (125 to 150 grams) chopped spinach ((palak, avoid the stalks))

½ inch ginger (or 1 to 2 garlic cloves)

¼ tsp garam masala ((optional))

1 small green chili ((optional, skip for kids))

½ tsp salt ((adjust to taste))

1 to 2 tbsp water (to blend palak (optional))

1 tbsp Oil (for kneading)

2 tbsp Ghee (for toasting)

Wash spinach and drain completely.
Add them to a blender with chili, ginger or garlic and make a fine puree with the help of 1 to 2 tbsp water. Use water only if needed.
Add the puree to the flour along with salt and spice powders.
Knead together to make a dough.
If the dough turns sticky, just sprinkle more flour & knead to a non sticky dough.
If the dough turns too dry then, sprinkle water & knead.
Add little oil and knead well to make a soft pliable dough.
Set this aside for 20 to 30 minutes. Make 8 equal sized balls. Cover them.
Flour the rolling area and flatten a ball. Sprinkle flour.
Roll it to make slightly thick palak paratha.
Sprinkle flour over the paratha as needed to prevent sticking. It has to be slightly thicker than roti.
Heat a tawa until hot enough. Transfer a paratha to the tawa.
When the paratha begins to get bubbles over it.
Flip it to the other side. Gently press down the paratha with a spatula to puff it. Cook until golden spots appear.
Once done smear little ghee.
Place a kitchen tissue on a plate. Stack the palak parathas to keep them soft.
Serve palak paratha with chutney, dal or curry. Or use them to wrap as rolls with veggie or egg fillings.