Palak paratha

Method

1. Rinse spinach leaves (palak).
2. Heat water and boil the spinach leaves (palak) in hot water for 5 to 7 minutes.
3. Strain and keep some of the stock in which we have boiled the spinach leaves.
4. Add the blanched spinach leaves to the blender.
5. Make a smooth puree without adding any water.
6. In a large bowl, take whole wheat flour (atta), carom seeds (ajwain), green chilli, asafoetida (hing), and salt.
7. Mix well.
8. Add the spinach puree and oil.
9. Mix well.
10. Add the required amount of stock or water.
11. Knead into smooth dough
12. Take a medium size ball from the dough.
13. Roll the dough ball into a small circle.
14. Sprinkle some flour while rolling the dough ball.
15. Spread some oil or ghee on the top of the rolled dough.
16. Fold from both sides.
17. Apply the oil or ghee on the folded side.
18. Again fold from one side to get a square shape.
19. Roll into a medium-sized palak paratha.
20. Place the palak ka paratha on a hot Tava
21. Once you see some bubbles on the paratha and it's 1/4th cooked, flip it.
22. Drizzle some oil or ghee on the top side.
23. When the second side is half cooked then flip again.
24. Again apply some oil or ghee on the top side (or second side).
25. Press the paratha edges with the spatula or back of a spoon so that the palak paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
26. Cook palak paratha till they are crisp and brown from both sides.