- around 200-300 gms of spinach leaves
- 2 1/2 bowls of wheat flour
- 1 cup of chickpea flour
- 4-5 garlic petals
- an inch long piece of ginger
- 3-4 green chillies
- salt
- coriander leaves
- coriander seed powder
- oil/ butter
Method :-
- Clean and remove the stalks from the spinach leaves. Blanch the leaves and puree them once they have cooled down.
- crush the garlic, ginger, coriander leaves and chilies together.
- In a large bowl, mix both the flours, the crushed ingredients, 1 tablespoon of coriander seed powder, salt, and the spinach puree.
- Knead it into a dough. Add water if needed.
- Roll out the parathas and roast on a hot skillet or a flat pan.
- Smear oil or butter on both sides of a paratha and serve hot with yogurt or pickles.
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