2 Cups Whole wheat flour/ aata
a big handful bunch of spinach(roughly chopped)
1/4 Finely chopped onion
1 1/2 Green chili(if very spicy)
2 Garlic cloves
1/2 Tsp coriander cumin seeds powder
1/4 Tsp Carom seeds/ajwain/ovaa
salt for taste(around 1 Tsp)
pinch of asefoetida
In a blender take chopped spinach, green chili, garlic and make puree(add 1-3 Tbsp water if needed). In a bowl mix remaining ingredients, now add puree and make a medium soft dough(use little water if needed). Set aside(to avoid any mistake, please check tips given at the end).
Make equal lemon size(or little big) parts of the dough. Dust some dry wheat flour on the flat surface and roll the ball evenly and gently into round shape by rolling pin. Meanwhile, heat a pan on medium heat. When paratha will be thin enough, place the paratha carefully and cook from both sides till it’s get cooked completely. Apply some oil/butter on the both sides of paratha.
Serve with curd, papad, and pickle.
1) While making spinach puree, do not add water at once.
2)When making dough do not add too much water, as onion leaves its water and it makes dough little soft.
3)Adding chopped onion in dough is optional, but onion adds nice crunchiness and sweetness to the paratha.
4)If you cook it little longer or till both sides starts to become golden.. paratha will be nice and crispy.