Spinach chopped - 1/2 bunch
Whole wheat flour / Atta - 2 cups
Turmeric powder - pinch
Ginger piece - 1"
Green chilli - 2 nos
Cumin seeds - 1 tsp
Salt to taste
Butter / ghee - 2 tsp
Water if required
1. Grind together ginger, green chilli and cumin seeds to fine paste.
2. Combine flour, ground paste, salt, ghee and chopped spinach in a bowl and knead to soft dough(
spinach leaves water so no water is needed to knead dough, sprinkle little water if required).
3. Dived dough into equal sized portions and roll out into chapathi dusting with flour.
4. Cook on hot griddle until brown spots appears on both sides of paratha, smearing ghee or oil as